Apple Cider Doughnuts against red backdrop

Apple Cider Donuts

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Makes 6

Ring in the New Year (the Jewish one that is!) this Rosh Hashanah with a little sweetness! Apples are a traditional food to enjoy on this holiday, so we’re putting our own spin on things and baking up some Apple Cider Donuts.

It’s also a tradition to try a new crazy fruit, but we think our Passion Fruit Mousse and our new fav jackfruit might fit that bill. So make yourself a batch of scrumptious Apple Cider Donuts, and be sure to serve them alongside a fun new fruit!

L’shanah Tovah!


1 cup apple cider

1 Tbsp flaxmeal

2 Tbsp coconut oil

1/3 cup dark brown sugar

1 tsp pure vanilla extract

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp kosher salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1 pinch ground cloves


3 Tbsp vegan margarine, melted

1/4 cup apple cider

1/3 cup organic sugar

1 ½ tsp ground cinnamon


Preheat the oven to 350°.

Spray a donut mold pan with non-stick spray or line a baking sheet with parchment paper.

In a small bowl, mix 3 tablespoons of your apple cider with your flaxmeal.

Set aside for 10 minutes.


In a medium-sized bowl, mix your prepped flaxmeal mixture with the rest of the apple cider, the brown sugar, coconut oil, and pure vanilla extract.

In a large mixing bowl, combine your whole wheat flour, baking powder, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.

Whisk to combine.

Add the wet mixture to the dry ingredients and stir just to combine.

Spoon the batter into your donut pan or pour the batter into a plastic bag to pipe in circles on your parchment-lined baking sheet.

Bake the donuts for 10-12 minutes until golden brown and the top springs back to touch.

Allow to cool for a few minutes then remove from the pan.


While cooling, mix your melted vegan margarine and apple cider.

On a large plate or wide bowl, mix together the organic sugar and ground cinnamon.

You can either quickly dip each donut into the vegan margarine mixture or use a brush to coat all sides.

Then lightly coat each with the cinnamon sugar mixture.

Place on a cooling rack to cool.

Notes + SErving Tips

Store in a sealed container at room temperature for 2-3 days.