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Apple-Spiced Baked Vegan Donuts

Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Servings: 10
Calories: 287kcal
Author: Nisha Vora


  • 1 cup (~240mL) almond milk or other nondairy milk (use soy or coconut milk for nut-free)
  • 1/2 tablespoon apple cider vinegar
  • 1/3 cup (~80g) unsweetened applesauce
  • 1/2 cup (~96g) organic cane sugar (can substitute maple syrup)
  • 1/3 cup (~80mL) coconut oil, melted (or a neutral oil like sunflower oil)
  • 1 teaspoon pure vanilla extract
  • 2 cups (~240g) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 2 1/2 teaspoons baking powder
  • Apple Spice Mix (recipe below)
  • Cardamom Maple Icing (recipe below)
  • Garnishes (optional): pumpkin seeds, toasted coconut chips, and/or chopped nuts such as pistachios or pecans.

Apple Spice Mix

  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom

Cardamom Maple Icing

  • 1 1/2 cups (~180g) organic powdered sugar
  • 3 tablespoons pure maple syrup
  • 3-4 tablespoons almond milk or other nondairy milk
  • 1-2 pinches of ground cardamom


  • Preheat the oven to 400°F (204°C). Grease two 6-cavity donut pans with melted coconut oil.
  • Make the Apple Spice Mix: combine all of the spices in a small bowl and stir to combine.
  • Pour the almond milk into a measuring cup and add the apple cider vinegar, whisk to combine. Allow to sit for 5-10 minutes until the mixture is slightly curdled.
  • In a large bowl, whisk together the flour, salt, baking powder, and Apple Spice Mix.
  • In a medium bowl, add the almond milk-vinegar mixture, applesauce, sugar, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
  • Pour the wet ingredients into the dry ingredients and use a whisk or wooden spoon to mix until just combined, taking care to not over mix.
  • Spoon the donut mixture into a pastry bag fitted with a tip (or into a large resealable bag with a hole cut in the corner). Pipe the donut batter into each donut cavity, filling a little more than 3/4 full.
  • Bake the donuts for 10 minutes in the preheated oven or until a toothpick comes out clean. Transfer the donut pan to a wire rack to cool. Once cooled, flip the donut pan over onto the wire rack and lightly tap each cavity to pop out the donuts.
  • To make the Cardamom Maple Icing, pour the powdered sugar into a large shallow bowl. Add the maple syrup and pour in the almond milk, a tablespoon at a time, whisking together until smooth and pourable but not too thin. Add a pinch of cardamom, whisk again, and taste. Add more cardamom if desired.
  • Dip each donut into the Cardamom Maple Icing, and if desired, sprinkle on chopped nuts and toasted coconut. Allow the donuts to rest for 15 minutes for the icing to set.