For my birthday this year, one of my students brought me in a small jug of apple cider from her family. It was unpasteurized, and so she told me I HAD to drink it within two weeks or it was going to go hard. Well, as you might imagine, 3 weeks later, I remember that this Cider I’ve hardly touched is still sitting in my fridge. I gave it a sip and it tasted fine, but seemed to be starting to acquire some fizz… 😅 I figured I had better use it up, somehow… so I stumbled across a recipe for Apple Cider Donut Cake!
I decided to bake this cake for my advisory students. Vegan, low fat, and whole grain, theoretically, my high schoolers might not have thoroughly enjoyed this relatively healthy cake… Well, let’s just say there was none left, not a single crumb! When asked what they thought of it they said, “Soooo gooood,” or, “Mrs. Colpitts, I want more!!!” Guys, this cake is a winner. My husband was quite upset that he didn’t get any… Just means I’ll need to bake it again! I hope you’ll give this delicious cake a try! 😊 If so, let me know how it goes!
For this recipe I quickly made the apple sauce from scratch. How? Using my AWESOME Kitchen Aid Spiralizer, and a microwave. Seriously, if you bake with apples at all this is a must have! I am so thankful that my little brother decided to get it for me for Christmas shortly after Jeff and I were married 🙂 It is one of my most used items in the fall.
Once the apples are peeled, just place peeled and sliced apples in a bowl with a little water and cinnamon (if desired) and microwave until soft! Instant apple sauce 🙂
Once your apple sauce is ready, go ahead and start mixing your dry ingredients!
Mix the dry ingredients into the wet and whip in your kitchen aid until well mixed. If you’re looking for a great kitchen aid, this is the one I use.
The cake baking in the oven. I made some apple crisps with the left over peels while the cake was baking. 😋
After letting your cake cool, melt the vegan butter in the microwave and mix your cinnamon sugar mixture. I only had brown sugar, so that’s what I used and it turned out fantastic! I’m sure any sort of dry sugar would work well here.
Glaze cake with butter, then sprinkle with the cinnamon sugar mixture. I placed paper towels under my cooling rack to try and limit the mess I was making 😉
Place on a nice plate and voila! A delicious, nutritious Apple Cider Donut Cake! 🙂
- 1 cup/120 grams all purpose flour
- 1 cup/120 grams white whole wheat flour
- 1 cup/120 grams whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon, + 1/2 tsp for topping
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 1 cup apple cider
- 1 1/2 cup brown sugar, + 1/4 cup sugar for topping
- 1/4 cup extra virgin olive oil
- 1 1/4 cup applesauce
- 2 tsp vanilla
- 3 flax eggs (1 tbsp flax + 2-3 tbsp water per egg)
- 2 tbsp vegan butter
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour a bundt cake pan.
- In a large bowl whisk whisk together both flours, baking powder, 1 1/2 teaspoon cinnamon, baking soda, and salt.
- In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and flax eggs.
- Add wet mixture to flour mixture; whisk until combined. Transfer batter to prepared pan.
- Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 50 to 65 minutes.
- Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes.
- Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Invert warm cake onto rack. Brush with melted vegan butter, then sprinkle liberally with cinnamon sugar.
- Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days.
Recipe adapted from: Martha Stewart’s Apple Cider Doughnut Cake