The large retail doughnut stores have many selections, and they even advertise special varieties for the holidays. Unfortunately for those of us with a dairy allergy, few and far between are the doughnut shops that cater to food allergies. I have to travel ½ hour away to a vegan bake shop for extremely expensive and usually a bit stale bakery goods. Other stores have parve doughnuts, but I can’t even pronounce the replacement ingredients and they have a chemical aftertaste that leaves me with an uncomfortable feeling stomach.
With this in mind, I purchased my own doughnut pan and got to work on my own dairy free version of an apple cider doughnut. No cross-contamination worries here, they are completely dairy-free and natural. I even used ¾ organic ingredients, so no chemical aftertaste either.
Brown Sugar & Cinnamon Apple Cider Doughnuts
Dairy-free baked doughnuts with a sweet cinnamon sugar topping.
Written and baked by Gourmetmarichef
- 2 c. organic flour
- ½ c. sugar
- 2 tsp. baking powder
- ½ tsp. allspice
- ¼ tsp. organic cinnamon
- ½ tsp. salt
- ¾ c. organic apple cider, more if necessary
- ¼ c. organic rice milk
- 2 lightly beaten organic eggs
- 1 tsp. vanilla
- 1 tbsp. canola oil
Brown Sugar & Cinnamon Topping
- ¼ c. sugar
- ¼ c. brown sugar
- 1 tbsp. cinnamon
- ½ c. powdered sugar
- 1 tbsp. organic apple cider
preheat oven to 350°
- Lightly grease a doughnut pan. Even a non stick pan tends to stick.
- In a large mixing bowl, add the first 6 ingredients together.
- Whisk together the cider, milk, eggs, vanilla and oil in another bowl and add the wet to the dry ingredients little by little.
- If you mix by machine, just mix until blended, no overmixing. By hand, mix until your batter resembles cake batter.
- Fill the doughnut tray by spooning the batter in each cup with a teaspoon.
- Only fill up each doughnut cup ¾ full.
- Bake 10-15 minutes until a toothpick comes out clean. Remove from the oven to cool a bit and then gently remove each doughnut from the pan. If they stick a bit, use a dull knife to coax them out.
- For the topping, mix together the sugars and cinnamon in a shallow bowl.
- In another bowl, make a thick glaze using the apple cider and powdered sugar. Use this to coat the doughnut before rolling it in the sugar mixture.
- Glaze a doughnut on all surfaces and immediately drop it in the cinnamon sugar bowl until they are coated. You may have to make more depending how much you coat the doughnuts. Serve immediately.