This post was sponsored by North Coast Organic. However, I only use products I genuinely love.
This is a moist, tender vegan apple cider donut cake that captures all the cozy flavors of fall. I partnered with North Coast Organic for their apple sauces, juices, and ciders—ingredients that bring real apple flavor while also acting as a brilliant egg substitute. The cake bakes up soft inside with a slightly buttery exterior that’s rolled in a warm cinnamon-sugar coating, giving it a donut-like finish. It’s rich enough for dessert yet mild enough to serve as a breakfast coffee cake.
What You Need For This Vegan Fall Cake:
- North Coast Apple Sauce: Adds apple flavor and replaces eggs.
- Apple Cider: I used North Coast apple cider for extra apple depth.
- Non-Dairy Milk, Vegetable Oil, Vanilla: The remaining wet ingredients.
- Flour, Baking Powder, Baking Soda, Cornstarch: Sift these together for the dry base.
- Salt, Cinnamon, Nutmeg, Allspice: Warm spices that make this cake unmistakably autumnal.
- Vegan Butter: Use a plant-based butter for richness.
- Brown Sugar, Cane Sugar: For a deep, caramel-like sweetness.
Fall is my favorite season, and this cake celebrates everything I love about it: cozy spices, apples, and a comforting texture. My family devours it quickly—sometimes within hours. The balance of sweetness and spice makes it versatile: serve it as a dessert or alongside your morning coffee.
Why Should You Make This Apple Donut Inspired Cake?
- It’s seriously delicious—moist, tender, and packed with apple flavor.
- Fun to make and satisfying to serve to friends and family.
- An easy way to welcome the fall season.
- Works as either a dessert or a breakfast coffee cake.
- The cinnamon-sugar coating provides a delightful donut-style finish.
The Best Vegan Apple Cider Donut Cake
Breakfast, Dessert
15 mins
45 mins
1 hr
12
320
Lauren Boehme
Ingredients
- 1 1/2 Cups North Coast Organic Apple Sauce*
- 1/4 Cup Apple cider (NOT vinegar)
- 1/4 Cup Non-dairy milk, unsweetened (I used oat milk)
- 1/4 Cup Vegetable oil
- 1 Tablespoon Vanilla
- 2 1/2 Cups All purpose flour
- 2 Tablespoons Cornstarch
- 1 1/2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Allspice
- 1 teaspoon Salt
- 1/2 Cup Vegan butter, room temperature
- 3/4 Cup Brown sugar
- 1/2 Cup Organic cane sugar
For Topping
- 1/3 Cup Vegan butter, melted
- 1/3 Cup Organic cane sugar
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- Pinch of Salt
Instructions
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Preheat the oven to 350°F (175°C).
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Whisk together the apple sauce, apple cider, non-dairy milk, vegetable oil, and vanilla in a medium bowl. Set aside.
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In another bowl, sift the flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, and allspice. Stir in the salt and set aside.
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Beat the vegan butter in a large bowl or stand mixer until smooth. Add the brown sugar and cane sugar and beat until fluffy and combined.
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Alternate adding the apple sauce mixture and the dry flour mixture to the butter, a little at a time, letting the mixer run as you add so the batter becomes smooth and even.
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Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
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Pour the batter into a greased Bundt pan or a greased springform pan.
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Optional: if using a springform pan and you want a donut-style hole, place a ball of foil in the center of the batter so a hole forms as it bakes.
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Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool, then remove it from the pan. If you used foil, carefully remove it and trim any excess cake that baked underneath.
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Whisk together the topping sugar, cinnamon, nutmeg, and a pinch of salt in a small bowl.
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Brush the outside of the cake with the melted vegan butter, then generously sprinkle the cinnamon-sugar mixture over the cake to coat the exterior.
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Slice and serve. Enjoy warm or at room temperature.
Video
Notes
Nutrition
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Carbohydrates: 54g
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Protein: 3g
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Fat: 11g
