Apple Cider Donut Cake
A cozy bundt cake that tastes just like your favorite apple cider donuts. Brushed with melted dairy-free butter and coated in cinnamon sugar for that classic donut finish, with an optional maple glaze drizzle.
Ingredients
- For the cake: 1 1/2 cups apple cider (reduced to 3/4 cup)
- 2 1/2 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup neutral oil (like canola or avocado)
- 1/2 cup applesauce (unsweetened)
- 1 cup brown sugar, packed
- 1/2 cup dairy-free milk (soy, oat, or rice)
- 2 tsp vanilla extract
- For the cinnamon sugar coating: 1/2 cup dairy-free butter, melted
- 1 cup granulated sugar
- 2 tsp cinnamon
- For the optional maple glaze: 1 cup powdered sugar
- 2-3 tbsp pure maple syrup
- 1-2 tsp dairy-free milk (to thin)
Instructions
- 1Reduce the cider
In a small saucepan, simmer the apple cider over medium heat until it's reduced to about 3/4 cup. Let cool slightly.
- 2Mix the batter
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, whisk together oil, applesauce, brown sugar, dairy-free milk, vanilla, and the reduced apple cider until smooth. Add dry mixture into wet, folding gently until no flour streaks remain. Do not overmix.
- 3Bake the cake
Pour into a greased and floured bundt pan. Bake at 350F (175C) for 45-50 minutes, or until a toothpick comes out clean.
- 4Coat in cinnamon sugar
While the cake is still warm, brush with melted dairy-free butter. Mix sugar and cinnamon together and sprinkle generously over the cake, or roll slices in it for extra donut effect.
- 5Add optional maple glaze
Whisk powdered sugar, maple syrup, and dairy-free milk until smooth. Pour over cooled cake for a glossy drip. Slice and enjoy warm or at room temperature.
