Apple Cake Donuts

Apple Cake Donuts

If you’re American, chances are you call them donuts, and if you’re anything else but American, they’re doughnuts. I usually opt for the “ough” spelling, but the flavor of these beauties is fabulously Americana – so I’m going with donuts. I’d almost like to call them “Apple Pie Donuts” because the flavor is absolutely of an apple pie, although the texture is a traditional cake donut you’d find in a coffee shop. They are perfectly cakey; sweet from the apple and touch of cinnamon, tangy from the coconut yogurt. The best part of these, they are gluten-free, soy-free, yeast-free…. and vegan of course.

Apple Cake Donuts

I was a bit lazy with these, not bothering to mess with a doughnut pan, or circle cutters. I treated them more like drop biscuits, in the sense that I scooped them up with an ice-cream scoop, plopped them on a baking sheet, and poked holes in them with my finger. You could definitely treat these like traditional doughnuts if you wanted to, by nicely shaping them into little discs and baking or deep-frying them. But, simply put, I just didn’t feel like it. These are, by far, one of the absolute best recipes I’ve ever created. I’m not kidding, you’ve got to try these.

apple cake donuts

But, be warned, they are very addicting. And your waistline may not be happy with me for sharing this recipe with you (I know mine is angry). Perhaps make them when you have at least a few other people to share them with!

Glazed Apple Cake Donuts

Apple Cake Donuts
vegan, gluten-free, soy-free, yeast-free
Yield: 10 large donuts

1 cup sweet sorghum flour
1/2 cup almond flour
1/2 cup brown rice flour
1/2 cup potato starch
2 teaspoons baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup brown sugar, firmly packed
1/4 cup vegan, soy-free butter {such as earth balance} (or coconut oil), melted
1 tablespoon ground flax seed mixed with 2 1/2 tablespoons water
1/2 cup vanilla coconut milk yogurt {such as so delicious} or other vegan yogurt
2 tablespoons pure maple syrup
2 teaspoons alcohol-free, pure vanilla extract
1 cup peeled, diced apples

For the Glaze (optional):
3/4 cup powdered sugar
1 tablespoons vegan, soy-free butter (softened)
1 tablespoon warm water
1 tablespoons coconut or almond milk
1/2 teaspoon alcohol-free, pure vanilla extract
a dash of ground cinnamon powder

Preheat oven to 375 degrees Farenheit and line 2 baking sheets with parchment paper. First sift together your dry ingredients, in a large bowl, until they are properly blended: sorghum flour, almond flour, brown rice flour, potato starch, baking soda, xanthan gum, salt, cinnamon. Then, in a separate bowl, use a strong wire whisk to combine the brown sugar and vegan (soy-free) butter. Add the prepared flax seed/water mixture, coconut milk yogurt, maple syrup and vanilla extract. Whisk until creamy and smooth. Create a well in the center of the dry ingredients, slowly combine the wet to the dry in two batches. Fold the dry into the wet until the mixture starts to come together, then add the diced apples. Continue folding in the apples until the mixture is combined into a smooth dough. It’s important to work gently, as you don’t want to over-mix the batter.

Using an ice cream scoop (one of my favorite baking tools), or an oiled 1/3 cup measuring cup, scoop the batter and place on the baking sheet, leave about 2-3 inches of space between the donuts. With a clean finger, poke a hole into the center of each donut, and wiggle your finger around to create a bigger hole. If you’d like, use a doughnut cutter, or a doughnut pan to make more uniform, less rustic-like donuts. Bake for 15-20 minutes, until tops are just barely golden, and the bottoms are golden (or a toothpick inserted comes out clean).

While the donuts are baking, prepare the glaze (if using). The glaze adds a more traditional donut feel and taste. In a small bowl, whisk together the powdered sugar and vegan (soy-free) butter (I used a fork). Then add the water and almond milk, vanilla and cinnamon. Store in the fridge until the donuts are ready. Once the donuts come out of the oven, let cool on the baking sheets for about 15 minutes or more before glazing.


I know I’ve said this before but these go great with coffee!

Apple Cake Donuts

Please make these, and let me know what you think! No one will ever guess they are vegan, gluten-free and soy-free. I guess the sugary goodness and cakey texture cover that right up!

Apple Cake Donuts


5 thoughts on “Apple Cake Donuts

    • I know, they really are too delicious. If you eat more than one you get a terrible sugar high, which feels terrible. Gladly, I had people to share these with!

  1. Pingback: Gluten Free Apple Cake Donuts - Gluten Free Jenny

  2. Pingback: Apricot Strawberry Jam-Filled Vanilla Cupcakes with Orange-scented Vanilla Buttercream – Vegan, Gluten-Free | RansomCakes!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s