This post was last updated on October 14th, 2020 at 11:49 pm
I always dread summer coming to an end, but I must admit that autumn here in New England is quite cozy. With the turning of the leaves and the cool, crispness in the air, autumn also brings along with it some delicious seasonal treats, filled with pumpkin, maple, and of course apple cider. Cider is the star of the show in this delicious recipe for Apple Cider Donut Bites, and it’s a fall treat we can’t get enough of in my house.
The donut bites have all the flavors of a warm mug of cider, with the sweetness of brown sugar and the woody spice of cinnamon. We usually enjoy them fresh out of the oven with a hot cup of coffee or a cold glass of almond milk, but they’re outrageously good in a bowl topped with a dairy free vanilla ice cream and a drizzle of vegan caramel sauce.
Egg Free Option
The recipe is dairy-free, and can also be made egg-free. To make them egg-free, mix 1 tablespoon of flax meal with 2.5 tablespoons water. Allow it to sit for five minutes, and use this in the place of the egg.
These are best hot out of the oven, but microwaving them for about 15 seconds heats them up perfectly once they’ve cooled. They’ll keep for a few days on the counter, or two months in the freezer.
Dairy Free Apple Cider Donut Bites
For the donuts
- 2 teaspoons vinegar
- 1/2 cup almond milk
- 1/2 cup apple cider
- 2 cups whole wheat flour
- 3/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg or 1 flax egg
- 2 tablespoons oil vegetable, canola, or coconut
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
For the sugar coating
- 3/4 cup 150g granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup Earth Balance Buttery Spread melted
- In a small bowl or cup, mix together your vinegar and almond milk. Let it sit for five minutes to curdle.
- Preheat your oven to 350°F, and grease a mini muffin tin.
- In a large bowl, whisk together your dry ingredients. Slowly stir in your wet ingredients, including your milk and vinegar mixture. Mix only until moistened and mostly free of lumps.
- Fill each of your mini muffin cups 3/4 way full, and bake about 10 minutes, until cooked through. Let cool five minutes.
- In a medium sized, shallow bowl, add your melted non-dairy butter. In a separate dish, combine your sugar and cinnamon. Dunk your donut bites into the warm, melted Earth Balance, then coat with the sugar mixture.