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bitten Eggless Apple Cider Donut showing its fluffy inside texture with a glass of apple cider in the background

Eggless Apple Cider Donuts

These Eggless Apple Cider Donuts are soft, cakey and deliciously spiced! They're super easy to make –no yeast or frying required! They melt in your mouth with every bite!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 donuts
Calories 259kcal


  • 1/2 cup (120 ml) apple cider
  • 1 cup (140 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoons apple pie spice
  • 1 tablespoon (15 g) unsalted butter, melted
  • 1 tablespoon (15 ml) vegetable or canola oil
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1/4 cup (60 ml) milk
  • 2 tablespoons (30 g) plain regular yogurt
  • 1 teaspoon (5 ml) pure vanilla extract


  • 1 cup (200 g) granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon apple pie spice
  • 6 tablespoons (85 g) unsalted butter, melted



  • Preheat oven to 350º F (180º C). Spray two donut pans with baking spray with flour. NOTES: This recipe makes 10 donuts, so you will need two donuts baking pans. Alternately, bake 1 batch first and then the other.


  • Bring 1/2 cup apple cider to a boil in a small pot over medium-high heat. Boil until reduced to 1/4 cup and syrupy, about 3 - 5 minutes. Set aside to cool slightly.


  • Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.
  • In a separate bowl, whisk 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. The batter will be smooth and pourable.


  • Place the batter into a piping bag. Pipe the batter into the prepared donuts baking pans until about 3/4 full. You can also use a spoon to fill the donut holes.


  • Bake for 10 – 12 minutes and cool on a wire rack. Allow to cool for about two minutes and transfer to a wire rack set on a large piece of parchment paper or a large baking sheet.


  • Combine the sugar, cinnamon and apple spice together in one bowl and melt the butter in another.


  • Brush or dip the warm donuts into the melted butter, then dunk each into the cinnamon-sugar mixture. Make sure to coat every side!


Store: Store at room temperature for up to 3 days, then transfer to the fridge.
Freeze: Once cooled, wrap them up with plastic wrap and aluminum foil before freezing. Place in a freezer plastic bag or container and freeze for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave for just 2 – 5 seconds.
Apple cider is an unfiltered, unsweetened, non-alcoholic beverage made from apples. It’s mostly available in the US and Canada. Do not use apple juice or apple sauce in place of cider as it does not have the same complex flavors and consistency that cider has. You can use store-bought or homemade apple cider.
Make your own apple cider at home: Place 1 peeled orange (quartered), 10 medium apples (quartered), 3 cinnamon sticks, 2 teaspoons ground cloves, and 2 t teaspoons ground allspice into a large pot. Add enough water to cover the fruit, about 8 cups. Bring everything to a simmer. Reduce heat, cover, and simmer for 2 hours. Mash the fruit with a large spoon or potato masher. Cooking for an additional hour. Then strain the mixture using a fine-mesh sieve or cheesecloth. Once you’ve strained all the cider, you can add a sweetener of your choice to taste.
Extra Tips:
  • Make sure you use Apple cider, NOT apple juice.
  • Have all the ingredients at room temperature. This helps the ingredients mix better and avoid overmixing the batter. Overmixed batter will result in dense donuts.
  • Before filling the pan, make sure you have coated it with non-stick spray. If you do two batches, don’t forget to spray again.
  • To fill the donut pan cavities, use a piping/pastry bag. You can also scoop the batter with a spoon and fill the pan if a pastry bag is not an option.
Substitutions & 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.
  • Milk: I like to use whole milk for baking, but you can use any milk you have handy.
  • Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
  • 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 brands for baking are Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks. Also, use dairy-free yogurt.
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 259kcal | Carbohydrates: 42g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 121mg | Potassium: 71mg | Fiber: 1g | Sugar: 32g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg