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Warm, light, and fluffy cinnamon sugar apple cider donuts…there’s really nothing better, is there? These donuts are vegan, gluten free, refined sugar free, and sugar free friendly. They’re super easy to make and such a nostalgic and flavorful autumn treat. If you’re a fan of apple cider donuts or cinnamon sugar donuts, you’ll adore this recipe.
How do I make these cinnamon sugar apple cider donuts sugar free?
This donut recipe calls for pure maple syrup in the donuts and coconut sugar in the topping. To keep the recipe sugar free, simply use a sugar free maple flavored syrup in the donuts (like this one) and a sugar free granulated sweetener (like monk fruit) in the topping!
What ingredients do I need for these donuts?
You’ll need just a couple simple pantry and fridge staples for this recipe. They are:
- oat flour
- flax eggs or regular eggs
- baking powder
- baking soda
- coconut sugar
- unsweetened applesauce
- dairy free milk
- pure maple syrup
- pure vanilla extract
- coconut oil
- olive oil
A note about the oat flour…
If you need the recipe to be 100% gluten free, be sure to use certified gluten free oat flour like this one (or make your own oat flour with certified gluten free oats, see below). Oats are naturally gluten free, but some oats may be contaminated with gluten-containing grains if not purchased from a certified gluten free brand.
Can I make this recipe nut free?
If you need this recipe to be nut free, simply use a different granulated sweetener in the place of the coconut sugar in the cinnamon sugar topping. Some other options include brown sugar or date sugar. You can also substitute the coconut oil in the cinnamon sugar topping for vegan butter (or regular butter).
Help, I don’t have oat flour!
If you don’t have oat flour, don’t worry! You can easily make your own oat flour at home by blending rolled/old fashioned oats in a high speed blender until they turn to flour. I never buy oat flour, I always make my own.
Looking for more cinnamon sugar autumn recipes?
If you’re looking for more cinnamon sugar autumn recipes, try my cinnamon sugar oat flour muffins! They are a delicious and nutritious autumn breakfast or snack option.
Ready to make this? Here’s the recipe!
For the Donuts:
- 2 cups oat flour
- 2 flax eggs ore regular eggs
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup unsweetened applesauce
- 1/3 cup almond milk
- 1/4 cup olive oil
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
For the Cinnamon Sugar Coating
- 1 1/2 TBS coconut oil, melted
- 1/3 cup coconut sugar
- 1 1/2 tsp cinnamon
- Preheat the oven to 350°F and grease 12 donut pans with cooking spray.
- In a large bowl, mix together all of your dry ingredients until fully combined.
- In a separate bowl, whisk together all of your wet ingredients until smooth.
- Slowly add your wet ingredients to your dry ingredients, whisking well to combine.
- Carefully add your donut batter to your prepared donut pans, distributing it evenly between the 12 molds.
- Bake donuts for 15 minutes, or until a toothpick inserted in the center comes out pretty clean.
- After baking, let the donuts cool for 10-15 minutes before removing them from the donut pans.
- While the donuts are cooling, prepare the cinnamon sugar coating.
- Melt the coconut oil in the microwave in a microwave safe dish or over low heat in a small saucepan and then add it to a small bowl. Set aside.
- Combine your cinnamon sugar mixture in a separate small bowl and mix well. Set aside.
- Once the donuts have cooled slightly, lightly dip the tops in the melted coconut oil and then in the cinnamon sugar mixture. Repeat with each donut.
- Let the coated donuts cool completely on a wire rack before storing.
Store donuts for 3-5 days in an airtight container on the counter or in the fridge or store in the freezer for 2-3 months.