Vegan Baked Apple Doughnuts | Vegan Food & Living

Vegan Baked Apple Doughnuts

Author: Gousto

Vegan Baked Apple Doughnuts

Quick, easy and totally dairy-free, these vegan baked apple doughnuts are a spiced delight that vegans can go crazy for this autumn. All you’ll need is a doughnut pan and a big bowl. Then you’re ready to go!

Whether you’re vegan, or just plant-curious, these are totally drool-worthy – and really easy compared to your classic doughnut recipe. They’re baked too, which means no deep-frying dramas. My favourite thing about these? If you have an apple tree, and more apples than you can handle, it’s the perfect excuse to fill your kitchen with the scent of apple and cinnamon (if you needed one!).

Servings: 8

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • 0.25 0.25 large apples
  • 0.125 0.125 Tbsp chia seeds
  • vegetable oil to grease pan
  • 15 15 g self raising flour
  • 13.75 13.75 g caster sugar
  • pinch of salt
  • 0.0625 0.0625 tsp ground cinnamon
  • pinch of nutmeg (optional)
  • 8.125 8.125 ml almond milk
  • 0.125 0.125 tsp vanilla extract
  • 6.25 6.25 g caster sugar
  • 0.125 0.125 tsp cinnamon

Method

  1. Preheat oven to Gas Mark 4/175C/155C fan. Peel and roughly chop apples into small pieces and place on a lined baking tray. Bake for 20 minutes until soft. Mix chia seeds with 2 tbsp water. Set to one side. Once the apples are cooked, tip onto a chopping board, cool for a minute, then roughly chop until most of the apples are about 3-5mm.
  2. Grease doughnut pan with a little oil. Mix together dry ingredients in a large bowl. Add baked apples to dry ingredients, along with chia seeds, almond milk and vanilla extract. Mix together with a wooden spoon until smooth.
  3. Using a spoon or a piping bag, pour the mixture into the tin rings. Make sure they’re only ¾ full. This gives them room to rise. Tap the tin a couple of times on the counter, releasing any trapped air bubbles. Bake in the middle of the oven for 13-15 minutes, until risen. Remove, and allow to cool in the tin for 15 minutes, pulling away from the tin edges as they cool.
  4. Mix the remaining caster sugar and cinnamon on a plate.  Remove the doughnuts from the pan and coat in the cinnamon sugar.

Top tip – if the doughnuts are sticking in the middle, use a toothpick to loosen from the tin. They should then lift out easily. Serve fresh.

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