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apple cider donut cake recipe
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5 from 5 votes

Vegan Apple Cider Donut Cake

Welcome fall with this healthy vegan apple cider donut cake! Apple donut cake is a healthy version of a day at the cider mill. This dense bundt cake is oil-free, nut-free, plant-milk-free with a gluten-free option. and topped with fresh, hot cinnamon apples.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 servings
Calories: 204kcal


Vegan Apple Cider Donut Cake

  • 1 vegan yellow cake mIx oil-free (I used Annie's)
  • ¾ cup apple cider
  • ½ teaspoon cinnamon
  • ½ cup unsweetened apple sauce
  • 3 flax eggs 3 Tablespooons flaxseed meal + 9 Tablespoons water
  • 1 Tablespoon brown sugar
  • 1 teaspoon vanilla extract

Apple Topping

  • 1 large Honeycrisp or sweet apple diced (skin on)
  • 2 teaspoons lemon juice
  • 1 Tablespoon maple syrup or date syrup
  • 1 teaspoon cinnamon
  • Extra cinnamon sprinkled for garnish


Apple Cider Cake

  • Preheat an oven to 350 degrees.
  • In a small bowl, combine flaxseed meal and water; place in the refrigerator for 15-30 minutes, so it thickens.
  • When the flaxseed eggs are ready, add all the cake ingredients into a large bowl.
  • Using an electric mixer, mix the ingredients until all ingredients are combined, scraping down the bowl. Do not overmix.
  • Pour into a non-stick bundt cake pan.
  • Bake for 35 minutes. Test by placing a toothpick or a fork in the cake to make sure it comes out clean. If using a silicone baking pan, check the cake 5-10 minutes earlier, as many silicone pans tend to bake foods more quickly.
  • Allow the cake to cool completely before removing the cake from the pan.
  • Remove the cake by loosening the cake with a spatula down the inside of the sides of the cake.
  • Flip over by placing a plate on top of the opening portion of the pan, and gently flip over.

Apple Topping

  • Combine all ingredients in a saucepan.
  • Turn the stove on medium-low and stir the ingredients gently to keep apple pieces intact.
  • Stir for about 5-7 minutes until the apples soften and break down.
  • Remove from heat and spoon onto pieces of cake.
  • Sprinkle with extra cinnamon.


  • A flax egg is a combination of a flaxseed meal and water. For each flax egg, combine 1 Tablespoon flaxseed meal with 3 Tablespoons of water; then place in the refrigerator to thicken for 15-30 minutes.
  • Other vegan egg substitutes are apple sauce, bananas, Bob's Red Mill Gluten-Free Egg Replacement Powder, silken tofu, chia seed egg, and vegan yogurt. 
  • Make the flax egg first because it takes 15 minutes to set up. 
  • Store the cake and apple topping separately in the refrigerator for up to 5 days. 
  • Reheat the cake (if desired) and apple topping separately. 
  • Try adding a pinch of salt to teh apple topping for added flavor. 
  • If serving at brunch, serve with apple cider mimosas with an apple slice dipped in cinnamon and sugar as a garnish for the cocktail. 


Calories: 204kcal | Carbohydrates: 44g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 301mg | Potassium: 97mg | Fiber: 2g | Sugar: 25g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg