Apple Cider Donut Cake, Dairy, Gluten, Egg and Nut Free
Apple Cider Donut Cake, Dairy, Gluten, Egg and Nut Free
Equipment
- 1 6 cup loaf pan
- 1 Large mixing bowl
- 1 Small saucepan
Ingredients
Apple cider reduction
- 1 1/2 C Apple Cider (this will reduce down to 3/4 C)
Dry Ingredients
- 1 3/4 C Gluten free flour
- 1/2 C Coconut sugar
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
Wet Ingredients
- 1/4 C Pure maple syrup
- 1/2 C Unsweetened applesauce
- 1/3 C Coconut oil or neutral oil of your choice
- 1 tbsp Apple cider vinegar
- 1 tsp Pure vanilla extract
Optional topping
- Melted vegan butter
- 50/50 Ground cinnamon sugar mix to sprinkle on top
Instructions
- In a small saucepan on the stove heat the apple cider for about 15 minutes. It should reduce down to about 3/4 of a cup.
- Preheat oven to 350F. Grease the inside of your loaf pan. I used coconut oil
- In a large mixing bowl combine the flour, sugar, cinnamon, baking powder, baking soda and salt
- Add the applesauce, reduce apple cider, maple syrup, oil, apple cider vinegar and vanilla and mix until combined.
- Pour into the pan and bake 50-60 minutes until a toothpick comes out of the middle clean
- Let cool for about 10-15 minutes then gently loosen the edges and invert while still warm. Slice and enjoy!
