Apple Cider Donut Mini Bundt Cakes are so delicious. They’re just like a cider donut from the apple orchard. These are even better because they’re vegan and gluten-free.
This recipe makes the perfect small batch. Just enough for a couple of days of desserts for two. I used THIS mini bundt pan which I really like.
Double the recipe to make a large bundt cake and increase the baking time by about a third.
The first step in the recipe is to reduce some apple cider. This concentrates the flavor and makes it especially yummy. But you can skip this first step and use just apple cider if you like.
Combine the wet ingredients first, mixing until everything is well incorporated and starting to get creamy and fluffy.
Pour evenly into 4 mini bundt pans. Alternatively, use a medium-sized bread pan or one small-sized bundt pan.
When the bundt cakes are done baking, let them cool completely. Brush or drizzle with a little bit of melted butter and then press or sprinkle a mix of granulated sugar and cinnamon over the top and sides.
These can be served with a mix of 1/4 cup powdered sugar, 1 teaspoon of cinnamon, and a couple of tablespoons of water.
Apple Cider Donut Mini Bundt Cakes
Apple Cider Donut Mini Bundt Cakes are so delicious. They're just like a cider donut from the apple orchard. These are even better because they're vegan and gluten-free.
Ingredients
Wet Ingredients
- 1 cup brown sugar
- 1 tablespoon vanilla
- 1/2 cup reduced apple cider
- 1/2 cup oil
- 1/4 cup apple sauce OR 1/4 cup Just Egg
Dry Ingredients
- 1 3/4 cups gluten-free flour
- 3 tablespoons Just Egg (or 1 tablespoon finely ground flax mixed with 2 tablespoons water)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Topping
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
Instructions
Simmer 1 1/2 cups apple cider over medium heat until it reduces in volume by half. Set aside 3/4 cup of reduced cider to use in the recipe.
Preheat oven to 375 degrees F.
In a medium mixing bowl, cream together the wet ingredients until evenly incorporated and getting a little fluffy.
In a large mixing bowl, sift together the dry ingredients. Add in the wet ingredients and stir until well combined. Use a hand mixer or stand mixer and beat the batter for a minute or two until smooth.
Pour into mini bundt pans or, alternatively, use a single smallish bundt pan. Bake at 375 degrees F for about 30 minutes, until the center is done and a toothpick inserted in the middle will come out clean. It can also be helpful to just touch the bottom of the bundts and it's not too difficult to tell by feel if the cakes are done in the center
Melt the vegan butter and drizzle some over the tops of the bundts. Sprinkle and press a mix of granulated sugar and cinnamon on the tops and sides of the bundt cakes.
Tthese are especially delicious drizzled with a sauce made with 1 cup of powdered sugar and about 2 tablespoons of apple cider.
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Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
wet ingredients won’t get fluffy! batter seems thin, crossing my fingers!
Let me know how it turned out! Vegan butters can be different and some don’t mix up as fluffy as others. There’s some variability depending on the temperature, too. I’ve just now slightly altered the recipe to account for this. But hoping yours turns out well!