Baked Apple Cider Donuts
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The perfect fall treat, these healthier baked apple cider donuts are made with whole wheat pastry flour, coconut sugar, Greek yogurt, and coconut oil.
Nothing says fall like warm baked apple cider donuts. Isaac and I love apple picking at Carter Mountain each year, and we always grab a donut while we are there.
This lighter, baked version brings that orchard vibe home with real apple cider, cozy spices and a cinnamon sugar finish. They come out soft and cakey with big apple flavor, and you do not need any frying to get that classic taste.
Why I Love These Donuts
When I set out to make a lighter apple cider donut, this is the version that checked every box and still tastes like a treat.
- Make ahead friendly: They stay soft the next day and freeze well. Warm one for a few seconds and it tastes freshly baked.
- Nourishing ingredients: Whole wheat pastry flour, coconut sugar and applesauce replace the usual white flour, brown sugar and lots of butter. A little Greek yogurt keeps the crumb soft and tender.
- Simple bake: Mix the batter, spoon or pipe it into a donut pan and bake. They are ready in about 10 to 12 minutes with no frying required.
- Warm cinnamon sugar finish: Coat the donuts while they are still warm so the sugar sticks and you get that classic orchard vibe.
Ingredients Needed
- unfiltered apple cider – no, I don’t mean ACV, I mean apple cider! I prefer getting mine from a local orchard but a lot of grocery stores carry it as well.
- unsweetened apple sauce – any kind works great. I like to use my recipe for homemade applesauce.
- whole-wheat pastry flour – more fiber, protein, and other nutrients than traditional white flour. I prefer using Bob’s Red Mill Whole-Wheat Pastry Flour.
- coconut sugar – the less-processed upgrade for granulated sugar or brown sugar.
- Greek yogurt – the yogurt adds protein and moisture to these donuts! My favorite brand of dairy yogurt is Fage 5% Greek yogurt or Stonyfield whole milk Greek yogurt.
- coconut oil – the perfect sub for butter.
- egg – a binding ingredient, plus a little protein boost.
- cinnamon sugar topping – a light brush of melted coconut oil or butter, then organic cane sugar and cinnamon for the classic finish.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Flour swap: You can always just use all-purpose flour if that’s what you have on hand! You can also sub in 1:1 all-purpose gluten-free flour to make these donuts gluten-free. I always recommend Bob’s Red Mill 1:1 GF baking blend.
- Yogurt: I’ve only tested this recipe with Greek yogurt, but readers have had success swapping in non-dairy yogurt. If you want to try it, my favorite brand is Culina coconut yogurt. A few readers have also used sour cream and said it worked well.
How to Make Baked Apple Cider Donuts
Once you have your materials, you’re ready to get started and to be honest, making baked donuts is really similar to making muffins.
Step 1: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
Step 2: In another bowl, whisk the apple cider, applesauce, coconut sugar, yogurt, oil and egg until smooth.
Step 3: Add the wet mixture to the dry mixture and stir until just combined.
Step 4: Pipe or spoon the batter into greased donut pans and bake at 350°F for 6–8 minutes, until a toothpick comes out clean.
Step 5: Let cool for 2 minutes, then brush each donut with melted coconut oil.
Step 6: Dip brushed donuts in the cinnamon sugar mixture until fully coated, then enjoy warm.
Tips for the Best Donuts
- Piping the batter: A large icing piping tip makes filling the donut pan neat and easy, but it’s not required. You can also spoon the batter in and shake the pan gently to even it out.
- Let them rest: Give the donuts 5 minutes to cool in the pan before removing so they don’t break apart.
- No donut pan? If you don’t have a donut pan, you can try making muffins instead! Someone else tried this and said they turned out perfectly. You’ll just need to double the cook time.
Storing and Reheating Donuts
They’re best served fresh, but you can store leftovers in an air-tight container for 2-3 days. I like to reheat them in the toaster oven so they get nice and crispy!
Popular Donut Recipes
- Baked Almond Flour Donuts
- No-Bake Blueberry Muffin Donut Holes
- Chocolate Frosted Baked Donuts (Entenmann’s Copycat)
- Protein Donuts
- Coconut Crunch Donuts (Hostess Copycat)
- Pumpkin Spice Donuts
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Healthy Baked Apple Cider Donuts
Ingredients
- ½ cup apple cider, not vinegar
- ⅓ cup unsweetened applesauce
- 1 ¾ cups whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup coconut sugar
- ¼ cup plain Greek yogurt
- 3 Tablespoons melted coconut oil
- 1 egg
Cinnamon Sugar Topping
- 1 Tablespoon melted coconut oil
- ½ cup organic cane sugar
- ½ Tablespoon cinnamon
Instructions
- Preheat oven to 350°F.
- In a medium bowl, add the flour, baking powder, baking soda, cinnamon and salt. Stir until combined.
- In another medium bowl, whisk together apple cider, apple sauce, sugar, yogurt, oil and egg until combined.
- Add wet mixture to flour mixture, and stir until just combined.
- Spray two (6-cavity) donut pans with cooking spray. Spoon or pipe batter evenly into the 12 cavities.
- Bake for 6-8 minutes, or until donuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert donuts onto a wire rack.
- While donuts are baking, mix together sugar and cinnamon in a shallow bowl.
- Brush each donut with coconut oil on both sides and dip into the cinnamon sugar mixture to coat. Repeat until all donuts are coated.
Video
Notes
- Donut pan needed: To get that classic donut shape you will need a donut pan. They are inexpensive and easy to find. I recommend the Wilton non-stick pans which you can grab online for less than $15.
- Storage: These donuts taste best the day they are baked, but you can keep them in an airtight container at room temperature for 2 to 3 days.
- Make ahead: If you want to prep ahead for brunch or the holidays, bake the donuts the day before and store them plain. Coat them in cinnamon sugar right before serving so they stay fresh and perfectly coated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This is a winner- my whole family loves them. Even my husband who is not easy to please. I’ve made lots of swaps depending on what I have on hand. I’ve used sour cream instead of yogurt. Vegetable oil for the donuts, butter for the coating instead of coconut oil. And I use regular sugar. They turned out great each time! Will be making again for sure!
WOO! I am so excited to hear that this recipe was a hit for your whole family, Lindsey. Thank you for sharing your substitutions. They sound like it worked out great. I appreciate you coming back to share your review + star rating, it means so much to me.
I’ve made these before following the recipe exactly and love them! Currently out of yogurt and wondering if sour cream would be a good substitute or vanilla Greek yogurt?
I am so happy to hear that you are loving this recipe, Dana. Yes, you could use the vanilla greek yogurt, it might add more of a vanilla flavor since that is the flavor of the yogurt you have, but it should still be delicious. Enjoy!
So yummy! Love the healthier versions of treats like this one! We used leftover apple cider from Thanksgiving , came out perfect
Woo!! So pumped to hear these donuts were a hit, Jocelyn! Thanks for the review :).
Made these this morning! So so tasty! Really could taste the apple cider which was so yummy!
Oh yay! So glad you made them, Anna! And thank you for coming back to leave a comment!! You’re the best.
Made these with the grandsons and they loved them! I used an Apple cider called Apple Pie Cider that had cloves and cinnamon so didn’t add as much as the recipe called for. They were moist and delicious. Great recipe!! Thanks!!
Woo!! Glad to hear these apple cider donuts were a hit, Mary! Thanks so much for the review. I really appreciate it!
Made these donuts with my grandsons. Cut back the sugar in the batter and used an apple cider that was called “Apple Pie Cider” that already had cinnamon in the cider so didn’t add what the recipe called for. Moist and delicious and the boys loved painting on the butter and dipping in the sugar!!
Yay! So thrilled to hear these apple cider donuts were a hit, Mary Pat! Thanks for making them and coming back to leave a review. It means so much to me!
I made this recipe using the flax egg and it worked out just fine. The flavor was so great and the texture actually worked out! I also made the recipe with Bob’s red mill as well as Almond flower. 1 and 1/2 cups of Bob’s Red Mill and 1/4 cup of Almond flower. It gave it a great moisture and fluff.
Thanks for another great recipe!
Happy to hear these apple cider donuts were a success, Sierra! Thanks for trying them out and coming back to leave a review. I rally appreciate it!
They came out a good texture but I’m disappointed because to me they don’t taste anything like apple cider
Oh no! So sorry to hear that! Did you change anything about the recipe?
Love these donuts! Very easy to make. I had to cook for 18 minutes. I followed the recipe as is but I used a 9 donut silicone mold which may be why. Anyway…still great just had to wait longer to try them 😃
Delicious! I used Bob’s Red Mill Gluten free 1 to 1 flour. Will definitely make again.
Yay!! So happy to hear these donuts were a hit, Angie! Thanks so much for the review and star rating. I really appreciate it!
Can i freeze the donuts?
I haven’t tried it, but I’m sure they’d freeze just fine! Let me know if you try it.