For an injection of spice and comfort into the coldest time of year, these baked (not fried) apple cider cake donuts dusted in cinnamon sugar are simple to make and quick to lift your mood.
The recipe is gluten-free, dairy-free and vegan, using our new Cinnamon Macadamia Nut Butter for added depth and deliciousness. Enjoy on its own, or serve as a warm dessert with chopped apple salsa and coconut cream.
Makes 24 small cake doughnuts
Preparation time: 35 minutes
Cooking time: 12-15 minutes
- 500ml (2 cups / 250g) gluten-free flour
- 80ml (⅓ cup / 67g) brown sugar
- 15ml (1 tbsp) baking powder
- 2.5ml (½ tsp) ground cardamom
- 1.25ml (¼ tsp) ground nutmeg
- pinch salt
- 180ml (¾ cup) apple cider
- 125ml (½ cup / 120g) Mokhado Cinnamon Macadamia Nut Butter
- 125ml (½ cup) Mokhado Macadamia Oil
- 125ml (½ cup / 120g) apple sauce
- 60ml (¼ cup) coconut milk
- 15ml (1 tbsp) vanilla essence
- 125ml (½ cup / 100g) brown sugar
- 15ml (1 tbsp) ground cinnamon
- 60ml (¼ cup) coconut oil, melted
Preheat the oven to 180°C and grease 24 mini cake doughnut tins (7cm in diameter) with non-stick cooking spray. Combine all of the ingredients in a large mixing bowl and whisk until smooth.
Spoon the mixture into the prepared doughnut tins - only fill each tin halfway. Bake for 12-15 minutes until well risen and springy to the touch. Allow the doughnuts to cool in the tins for 5 minutes before transferring to a cooling rack.
Mix the brown sugar and cinnamon together. Once the doughnuts have cooled, brush the tops of each one with some melted coconut oil and dip it into the cinnamon sugar. Store any leftovers in an airtight container for up to 3 days.
TIP 1: If you’d like to serve the doughnuts as a plated dessert simply chop up a few Granny Smith apples to make a fine salsa and squeeze in a splash of lemon juice. Serve each doughnut with a spoonful of apple salsa.
TIP 2: Use a small ice cream scoop with a lever to evenly portion out the batter into the doughnut tins.