Nothing says fall like Apple Cider Donuts, and I was done with my allergy son missing out on these for so long. Year after year, I would take my sons to the pumpkin patch, and year after year I would say no to donuts and apple cider slushies. Food and drink made by others just isn’t safe for our severe food allergies. Food allergies stink.
Finally, I decided it was time to treat my boys to these apple cider treats. But I had to make them myself. Buckling down, I figured out how to make donuts and slushies at home, dairy-free, egg-free. AND simply.
This is what I came up with for the donuts.
One, my recipe doesn’t call for much apple cider, but it still tastes incredibly apple-ish. Two, I used applesauce as egg. Three, the only spice needed is cinnamon. So many recipes require nutmeg, cardamon, cloves, etc. Everyone at least has cinnamon, right?
The real verdict was my husband giving them a taste test, and he was im-pressed. As good as the pumpkin patch, he said. I’ll TAKE it!
This batter can be baked in a variety of pans. Use a donut pan, a muffin tin, or a mini muffin tin for adorable “donut holes”. As long as they get lathered in dairy-free butter, cinnamon, and sugar…nobody is going to care what shape they are.
The recipe makes a dozen regular size donuts. Trust me, you will want to make these soon!
APPLE CIDER DONUTS
2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
5 tablespoons unsweetened apple sauce
2 tablespoons melted dairy-free butter
2/3 cup brown sugar
1/2 cup buttermilk = dairy-free milk plus 1/2 tablespoon apple cider vinegar (sit 5 minutes)
1 teaspoon vanilla
1/2 cup apple cider
CINNAMON SUGAR TOPPING
5 tablespoons melted dairy-free butter
1 1/2 tablespoons cinnamon
2/3 cup sugar
DIRECTIONS
Heat oven to 350 degrees.
In a large bowl stir together the flour, baking powder, baking soda, cinnamon and salt.
In a separate bowl whisk together applesauce, melted butter, and brown sugar. Then add the buttermilk, vanilla, and apple cider.
Add the wet ingredients to the bowl of dry ingredients and mix until combined. Don’t overmix.
Pour the batter into a donut, muffin, or mini muffin tin (affiliate), filling 1/2 full. Grease pans if needed.
Bake for 10-13 minutes, depending on the tin you use. Donuts are done when they bounce back to the touch.
While the donuts are baking, melt the butter. In a separate bowl, combine the sugar and cinnamon together.
When the donuts are done, dip the top of each donut into the melted butter, then dip into the cinnamon & sugar mixture.
These are best eaten hot and fresh but can be stored in an airtight container.
Yum!!! We can't wait to try them!
Sherie
Thanks, Sherie! Let us know how they turn out!
Yum! What kind of dairy free milk and butter do you use? My 8mo old has the cows milk intolerance and I’m really missing sweet treats as a breastfeeding mom! Can’t wait to try these.
Oh, I hope you like them! We need to make them again, soon. 🙂 I’d love to invite you to our new private group, too, if you’re looking for some more personal help. It’s an amazing place, and I wish I had it when I was nursing an anaphylactic food allergy baby. Hugs to you! http://www.subscribepage.com/MAMgroup
I usually don’t write comments but had to on this one. This was the first donut my 6 1/2 year has ever eaten (allergies to dairy, soy, eggs & nuts) and he was in heaven. I used rice milk and Earth Balance spread and they turned out wonderful. Thank you so much!
Oh Erika, that made my day. Thanks so much for sharing!
These were delicious! We didn’t have any cider on hand so I added more applesauce, a little extra sugar, and a bit of water. They still turned out great! This was my toddler’s first donut and she was so excited!
Oh, I am so happy for your little one! Thanks so much for sharing and for letting us know about your substitutions!