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Vegan Apple Cider Donuts with Pomegranate Glaze Recipe

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★★★★★

4.4 from 161 reviews

These Vegan Apple Cider Donuts with Pomegranate Glaze offer a delightful, spiced treat perfect for fall. Light, fluffy, and coated with cinnamon sugar and a tangy pomegranate glaze, they’re a delicious plant-based dessert.

Ingredients

Scale

Apple Cider Reduction

  • 1 ¼ cup apple cider
  • ¼ cup apple cider
  • Optional: cinnamon sticks

Dry Ingredients

  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves or pumpkin spice
  • ¼ teaspoon salt

Wet Ingredients

  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, room temperature)
  • 2 tablespoons Earth Balance, melted
  • ½ cup light brown sugar (or dark brown sugar)
  • ½ cup granulated sugar
  • ½ teaspoon lemon juice
  • ½ cup unsweetened unflavored almond milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup reduced apple cider (from above reduction)

Coating and Glaze

  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup powdered sugar
  • 2 teaspoons pomegranate juice
  • 1–2 drops red food coloring (optional)

Instructions

  1. Reduce Apple Cider Simmer apple cider in a small saucepan over low-medium heat for 15-20 minutes until reduced to ½ cup, intensifying the flavor. Optionally add cinnamon sticks for extra aroma. Cool the reduction in the refrigerator while preparing other ingredients.
  2. Prepare Buttermilk Substitute Combine ½ teaspoon lemon juice with almond milk to total ½ cup, then set aside to curdle, mimicking buttermilk’s acidity.
  3. Preheat Oven and Prepare Pan Heat oven to 350ºF (175ºC). Lightly spray a donut pan with nonstick spray and set aside.
  4. Mix Dry Ingredients In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves (or pumpkin spice), and salt until evenly combined.
  5. Combine Wet Ingredients In a separate medium bowl, whisk the flax egg, melted Earth Balance, light brown sugar, and granulated sugar until smooth. Stir in the curdled almond milk “buttermilk,” vanilla extract, and ½ cup of the cooled reduced apple cider.
  6. Make the Batter Pour the wet ingredients into the dry mixture and gently whisk until just combined. Avoid overmixing to prevent toughness; a few small lumps are fine.
  7. Fill Donut Pan and Bake Spoon batter into the donut pan, filling each cavity halfway. Bake for 9-10 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan a few minutes, then transfer donuts to a wire rack to cool completely.
  8. Prepare Cinnamon Sugar and Glaze Mix cinnamon and granulated sugar in a small bowl for coating. Whisk powdered sugar and pomegranate juice together until smooth to make the glaze. Add red food coloring dropwise for a pink hue if desired.
  9. Coat and Glaze Donuts Toss cooled donuts one by one in the cinnamon sugar mixture until fully coated, then place on a wire rack. Drizzle pomegranate glaze over the donuts using a butter knife, spoon, whisk, or a piping bag with a fine tip. Allow glaze to set for about 10 minutes before serving.
  10. Storage Best enjoyed the day of baking, though donuts can be stored in an airtight container for up to two days.

Notes

  • Optionally add cinnamon sticks during apple cider reduction for extra aroma.
  • Avoid overmixing the batter to prevent toughness; a few small lumps are fine.
  • Let the glaze set for about 10 minutes before serving.
  • Donuts are best eaten the day they are made but can be stored up to two days in an airtight container.

Keywords: vegan apple cider donuts, pomegranate glaze donuts, plant-based fall dessert, cinnamon sugar donuts, vegan baked donuts

Find it online: https://foodarohub.com/vegan-apple-cider-donuts-with-pomegranate-glaze-recipe/