Eosinophilic Esophagitis Friendly Vegan Apple Cider Donuts
Total time1 hr
Prep time20 min
Cook time30 min
4.6(22)
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Learn more →Ingredients
12 servings
For the donuts
- 2 cups apple cider
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp salt
- ½ cup packed light brown sugar
- ⅓ cup unsweetened applesauce
- ⅓ cup plant-based milk
- ¼ cup vegan butter, melted
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
For the cinnamon-sugar coating
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp vegan butter, melted
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 12-cavity donut pan thoroughly with vegan butter or nonstick spray.
- 2
Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the cider has reduced to about 1/2 cup, 15–18 minutes. Remove from the heat and let cool for 10 minutes.
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