A few weeks later, I made the caramel stuffed apple cider cookies and was wowed with their flavor. It hit me that I had a few packets of instant apple cider powder left, and I got to work getting these donuts right. The third time sometimes really is the charm.
adapted from VeganYumYum, makes approximately 8 large donuts
1 cup all-purpose flour
1/4 cup sugar
2 packets Alpine Spiced Apple Cider
1 1/2 teaspoons baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup almond milk
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla
1 Ener-G egg
4 tablespoons Earth Balance
Preheat oven to 350. Grease donut pan. In medium bowl mix together flour, sugar, apple cider powder, spices, baking soda, and salt. In small saucepan heat the Earth Balance, almond milk, and egg replacer until the Earth Balance is completely melted and the mixture is warm but not scalding. Stir the vanilla extract into the wet ingredients, and then fold all of it into the dry. Spoon the batter into the pans until they are approximately half full. The donuts will rise a fair amount during baking. Bake approximately 12 minutes, until the donuts spring back when touched.
When these were done baking I brushed the tops of the donuts with reduced apple cider and coated them in a cinnamon & Turbinado mixture. I used 1 teaspoon of cinnamon for a half cup of Tubinado. I love the crunch that the raw sugar adds, but if you prefer you can use regular granulated sugar. These also taste great with just a light glaze or powdered sugar.