Oriana’s Thoughts On The Recipe
This Eggless Apple Cider Donut Cake was inspired by this Eggless Apple Cider Doughnuts recipe, which has become one of your favorite fall desserts. It’s moist, dense, buttery, and full of apple flavor. Plus, it couldn’t be easier; this Bundt cake requires just two bowls: one for wet and one for dry. The ingredients are all kitchen staples, like flour, spices, vanilla, etc. This apple cider doughnut cake is perfect for dessert, brunch, or with your afternoon coffee. Add a generous drizzle of brown butter glaze. It’s a big cake, for sure, so invite a bunch of friends and family over to help gobble it up. Let’s get baking!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 3 – Pour the Batter Into the Prepared Pan
Step 4 – Bake
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 it from the pan. Allow the cake to cool completely on a wire cooling rack before glazing or slicing.
Step 1 – Reduce the Apple Cider
Bring apple cider to a boil in a small pot over medium-high heat. Boil until reduced to half and syrupy. Let it cool while you prepare the batter.
Step 2 – Make the Egg-Free Cake Batter
Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large mixing bowl. In a separate bowl, whisk together melted butter, oil, sugars, milk, reduced apple cider, yogurt, and vanilla until combined. Add the dry ingredients to the wet ingredients; mix until evenly combined with no lumps.
Allow the 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 it in the microwave for 10 -15 seconds and stir until smooth. PRO TIP: Instead of grazing your cake with brown sugar glaze, you can brush the whole cake with melted butter and then sprinkle it with cinnamon sugar. Have all the ingredients at room temperature. This helps the ingredients mix better and avoid overmixing the batter. Overmixed batter will result in a dense cake. 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 is stated in the recipe. Preheat the oven for 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.
Easy Homemade Apple Cider
Stove: Place 1 peeled orange (quartered), 10 medium apples (quartered), 3 cinnamon sticks, 2 teaspoons ground cloves, and 2 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 or just leave it sugar-free. If you decide to add sugar, adjust the sugar to your taste. I usually use 1/4 cup (50g) granulated sugar for a spicier cider. If you prefer your apple cider on the sweeter side (like the kind you buy at the store), use 1/2 cup (100g) of granulated sugar. Slow Cooker: Place 1 peeled orange (quartered), 10 medium apples (quartered), 3 cinnamon sticks, 2 teaspoons ground cloves, and 2 teaspoons ground allspice into the slow cooker. Add enough water to cover the fruit, about 8 cups. Cook on LOW for 6 – 8 hours (or overnight). Mash the fruits and 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 or just leave it sugar-free. If you decide to add sugar, adjust the sugar to your taste. I usually use 1/4 cup (50g) granulated sugar for a spicier cider. If you prefer your apple cider on the sweeter side (like the kind you buy at the store), use 1/2 cup (100g) of granulated sugar.
Best Apples to Use in Homemade Apple Cider
I recommend using a variety of apples – some sweet, some tart – for the best flavor. Sweet apples: Fuji, Jazz, Honeycrisp, Pink Lady, Gala, and Cortland. Tart Apples: Granny Smith, Braeburn, and Jonathan.
More Egg-Free Fall Dessert Recipes You’ll Love!
Eggless Apple Cider Donuts Eggless Apple Cinnamon Rolls Easy Apple Butter Eggless Apple Spice Cake Eggless Pumpkin Roll Easy Eggless Pumpkin Pie Eggless Pumpkin Cake Browse more recipes…
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and yogurt. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here. 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 extra 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.
Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in November 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in September 2022 to make it as helpful as possible!
