- 1 and 1/2 cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 Tablespoons vegan butter, melted (we like this brand)
- 1 flax egg
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup warm water mixed with 3 TBS of Coconut Cloud Pumpkin Spice creamer
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon apple pie spice
- 6 Tablespoons vegan butter, melted
- Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. Set aside to cool for 10 minutes.
- Preheat oven to 350°F. Spray a donut pan with non-stick spray. Set aside.
- Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
- Whisk the melted vegan butter, flax egg, brown sugar, granulated sugar, Coconut Cloud creamer mixture, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
- Spoon the batter into the donut pan wells.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
- Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted vegan butter, then generously in the apple spice topping.
- Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.