Eggless Apple Cider Donut Cake

EGGLESS APPLE CIDER DONUT CAKE INGREDIENTS  

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 

You’ll need: 

For the Apple Cider Cake: 

• Apple cider – See instructions on the recipe card to make your own apple cider at home.
• All-purpose flour – Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
• Baking powder & Baking soda – Make sure they are not expired.
• Salt – I prefer kosher or sea salt.
• Ground cinnamon
• Apple pie spice – 
• Unsalted butter – You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
• Vegetable oil – Or any light-tasting oil of your preference. 
• Granulated sugar – Also known as caster sugar. 
• Brown sugar – Light or dark brown sugar will work for this recipe.
• Milk – For baking, I like to use whole milk. However, you can use any milk you have handy.
• Plain regular yogurt – you can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
• Pure vanilla extract

For the Brown Sugar Glaze

• Brown sugar – Light or dark brown sugar will work for this glaze.
• Unsalted butter
• Heavy cream – Make sure it has at least 35% of fat content.
• Confectioners’ sugar
• Salt

EGGLESS APPLE CIDER DONUT CAKE STEP BY STEP RECIPE PHOTO TUTORIAL 

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1 – REDUCE THE APPLE CIDER

Bring apple cider to a boil in a small pot over medium-high heat. Boil until reduced to half and syrupy. Let it cool while you prepare the batter.

2 – MAKE THE BATTER

Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large mixing bowl.

In a separate bowl whisk together, melted butter, oil, sugars, milk, reduced apple cider, yogurt, and vanilla until combined.

Add the dry ingredients into the wet ingredients; mix until evenly combined with no lumps. 

5 – MAKE THE GLAZE

Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring often. Allow to boil for 1 minute without stirring, then reduce the heat to low and simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. 

Allow glaze to cool and slightly thicken. Drizzle glaze over the cake right before serving. NOTE: If your glaze thickens up too much before serving the cake, warm in the microwave for 10 -15 seconds and stir until smooth.

PRO TIP: Instead of grazing your cake with brown sugar glaze you can brush the whole cake with melted butter and then sprinkle it with cinnamon sugar.

SUBSTITUTIONS AND ADDITIONS

APPLE PIE SPICE: If you don’t have apple pie spice, substitute for 1/4 teaspoon ground cinnamon + 1/8 teaspoon ground nutmeg + 1/8 teaspoon ground allspice. 

GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.

DAIRY-FREE: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.

My favorite dairy-free butter for baking are:

• Miyoko’s Creamery Organic Vegan Butter.
• Earth Balance Vegan Buttery Sticks

Also, use dairy-free yogurt. 

STORING & FREEZING EGGLESS APPLE CIDER DONUT CAKE

STORE: Leftover cake can be stored (well wrapped) at room temperature for 3-4 days. It can also be stored in the refrigerator for a smidge longer. 

FREEZE: This cake can be frozen for up to 1 month. To freeze, make sure the cake cools completely and wrap it in several plastic wrap layers to ensure it is tightly sealed. An extra layer of aluminum foil wouldn’t be a bad idea either. It’s a small step that offers extra protection against freezer burn! 

Defrost the cake at room temperature before serving and frosting. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen.