Boiled Apple Cider Vegan Donut Holes

These Boiled Apple Cider Vegan Donut Holes are soft, filled with cozy fall spices, and make an excellent dessert. They are free from dairy, oil, and eggs, and can be made completely gluten-free. They're quick to prepare and perfect for sharing at holiday events.

By Rose Huxford

The flavor of my Boiled Apple Cider Vegan Donut Holes is enhanced by the addition of Boiled Apple Cider. Although making it from scratch can be time-consuming and requires a large number of apples, you can conveniently purchase premade boiled apple cider from King Arthur . Boiled Apple Cider is an excellent ingredient for the autumn season, enhancing the flavors in apple cider donuts, apple pies, and apple bars.

Boiled Apple Cider Vegan Donut Holes

Yields: ~32 donut holes

Pre-heat oven: 350 or 375 (depending on your oven)

Prep-time: 5 minutes

Bake-time: ~20 minutes

Equipment: Donut hole pan, 2 large mixing bowls, 2 small bowls, cookie scooper, liquid measuring cup, measuring spoons, measuring cups, spatula, whisk, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

As an affiliate for King Arthur, I earn from qualifying purchases.

Ingredients

• 2 cups all purpose flour or King Arthur GF 1:1 baking flour

• 1 tsp salt

• 1 tbsp corn starch or arrowroot

• 1/4 tsp ground ginger

• 1 tbsp ground cinnamon, I use Ceylon cinnamon

• 1/2 tsp ground cloves

• 1 tsp all spice

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/3 cup date sugar or coconut sugar or brown sugar

• 1 cup oat milk or any non dairy milk

• 3 tbsp apple cider vinegar, or lemon juice, or white vinegar

• 1/2 cup boiled apple cider

• 1/3 cup unsweetened apple sauce

• 1 tsp pure vanilla extract

• 3/4 cup dairy free butter, melted

• 1 tsp ground cinnamon

• 1/3 cup cane sugar

• 1/2 tsp all spice

  
  

Directions

1. Pre-heat the oven to 375 degrees F (or 350 degrees, depending on your oven).

2. Lightly grease your donut hole pan with non-stick spray, then set it aside.

3. To prepare your buttermilk, mix milk and apple cider vinegar in a liquid measuring cup and stir. Let the mixture sit for 5-10 minutes, or until it thickens and curdles.

4. Meanwhile, sift together flour, salt, corn starch, spices, baking powder and baking soda into a large mixing bowl. Use a whisk to gently stir the ingredients together, making a well in the center, then set it aside.

5. In another large mixing bowl, whisk together apple sauce, vanilla, buttermilk, boiled apple cider, and sugar.

6. Transfer the wet mixture to the dry mixture and use a spatula to combine all the ingredients until they are just mixed. Be careful not to overmix.

7. Use a cookie scooper to fill it about 3/4 full with batter, then place it into your donut hole pans.

8. Bake for about 20 minutes, or until the donut holes are a golden color.

9. Utilize a butter knife or an offset cake spatula to transfer the donut holes onto a cooling rack. After all the donut holes are baked, let them cool down completely.

10. In two small bowls that is large enough to dip your donut holes, combine 1/3 cup of cane sugar, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of allspice to create your sugar coating. Mix them together with a spoon. In the other small bowl, melt your butter.

11. Coat your donut hole entirely in butter, then roll it in the sugar mixture. Repeat this process until all the donut holes are coated, or until you've coated as many as you desire in sugar.

12. Store the donut holes in a airtight container on the counter up to 3 days, or store them in a freezer bag for about 2 weeks.

13. Enjoy!