Veganize the fall classic doughnut with this baked recipe from the Orchids + Sweet Tea blog. You can use your favorite store-bought apple cider in this recipe to infuse the doughnuts with irresistible autumnal flavor.
Orchids + Sweet Tea
What you need:
For the doughnuts:
½ cup almond milk
1 teaspoon apple cider vinegar
1½ cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon salt
¾ cup apple cider
1 teaspoon vanilla extract
3 tablespoons canola oil
For the sugar coating:
1 cup sugar
½ teaspoon ground cinnamon
1 tablespoon apple pie spice
4 tablespoons vegan butter, melted
Orchids + Sweet Tea
What you do:
- For the doughnuts, into a measuring cup, add milk and apple cider vinegar, and whisk. Set aside for 5 minutes until milk thickens.
- Preheat oven to 375 degrees and lightly grease doughnut baking pans….