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Eggless Apple Cider Donut Cake with brown sugar glaze over a white plate

Eggless Apple Cider Donut Cake

This Eggless Apple Cider Donut Cake is moist, dense, buttery, and full of apple flavor. Super easy to make with kitchen staples. It's perfect for dessert, brunch, or with your afternoon coffee.
Course Dessert
Cuisine American
Keyword apple cider, bundt, cake, dessert, eggfree, Eggless, recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 270kcal


  • 1 1/2 cup (360 ml) apple cider
  • 3 cup (420 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons apple pie spice
  • 3 tablespoon (45 g) unsalted butter, melted
  • 3 tablespoon (45 ml) vegetable or canola oil
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (150 g) brown sugar
  • 3/4 cup (180 ml) milk
  • 1/3 cup (80 g) plain regular yogurt
  • 1 teaspoon (5 ml) pure vanilla extract

Brown Sugar Glaze

  • 1 cup (200 g) brown sugar
  • 1/4 cup (60 g) unsalted butter
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (60 g) confectioners’ sugar
  • 1/4 teaspoon salt



  • Preheat oven to 325º F (165º C). Generously spray a 10-cup Bundt pan with nonstick spray, then dust well with flour, and set aside.


  • Bring 1 1/2 cup apple cider to a boil in a small pot over medium-high heat. Boil until reduced to 3/4 cup and syrupy, about 5 - 8 minutes. Let it cool while you prepare the batter.


  • Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large 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.
    Eggless Apple Cider Donut Cake batter in a bowl
  • Pour the batter into the prepared pan.
    bundt pan filled with Eggless Apple Cider Donut Cake batter


  • Bake for 40 – 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove from the pan. Allow the cake to cool completely on a wire rack before icing or slicing.
    Eggless Apple Cider Donut Cake on a cooling rack


  • Combine the brown sugar, butter, heavy cream and salt 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.
    Eggless Apple Cider Donut Cake being drizzled with brown sugar glaze


STORE: The cake can be stored at room temperature for 3 – 4 days or refrigerated for 5 days.
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 additional 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.
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.
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 brands for baking are:
Also, use dairy-free yogurt.
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. Cook 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.
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
  • Bake the cake as soon as the batter is ready. 
  • Don’t open the oven door until the cake has set. Leave the oven closed until the minimum time stated in the recipe.
  • Preheat the oven at least 20 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
  • Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean. 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 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: 270kcal | Carbohydrates: 55g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 159mg | Potassium: 184mg | Fiber: 1g | Sugar: 30g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg