The Apple Cider Donut Cake That Made Me Forget Store-Bought Donuts
When Fall Called, This Recipe Answered
I still remember that October morning clearly. The smell of cinnamon filling my kitchen. Apple cider bubbling away on the stove. And me thinking about every disappointing cake. Every apple cider cake I’d tried before. They all promised one thing consistently too. That authentic fresh-pressed apple cider taste absolutely. But they never quite delivered on it. The flavor just wasn’t robust enough honestly. Too much spice. Not enough apple clearly. I was skeptical when starting this one. But something felt different this time around.
The Secret Nobody Talks About
Here’s what most recipes get wrong entirely:
They dump raw cider into the batter. They hope the apple flavor comes through. It rarely does. Trust me on this.
But this recipe starts with something magical:
Reducing 4 cups cider down to 2. Adding spices right into that bubbling liquid. Cinnamon. Cloves. Allspice. Ginger. Pure aromatherapy. My kitchen smelled like an apple orchard. The concentrated cider became liquid gold actually. This wasn’t just apple flavor anymore though. This was autumn bottled up in liquid.
The Plot Twist I Didn’t See Coming
But here’s the buried lead honestly speaking:
This incredible cake is completely vegan naturally. No eggs. No dairy. Nothing animal-based. I created this for family members specifically. The ones who couldn’t enjoy traditional cakes. Those with egg allergies or dairy sensitivities. The vegans who missed apple cider donuts. I honestly didn’t expect perfection immediately though.
First round? Absolute knockout success every time. Springy texture. Moist crumb. Perfect rise. You’d never know what it’s “missing” honestly.
Building The Perfect Fall Cake
The batter comes together in one bowl. No fancy mixer. Just a whisk works. Oil and melted butter for moisture richness. Brown sugar adds depth and caramel notes. Flour. Baking soda. Salt. Simple foundations. Then that magical reduced apple cider goes. The batter foams up when combined together.
Chemical reaction creating perfect lift and structure. Into a 9-inch round pan it goes. Or 8-inch square. Your choice really here. 35 minutes at 350 degrees baking away.
The Glaze That Seals The Deal
While the cake cools for 10 minutes:
Mix powdered sugar with remaining cider reduction. Create a thick glaze that barely drips. Pour it over the center generously speaking. Watch it trickle down the sides slowly. This glaze brings the apple flavor home. Makes it taste exactly like those donuts.
The ones from the orchard every fall. Warm cinnamon. Sweet apple. Pure comfort food. Some people even add cinnamon sugar coating. Brush with butter. Sprinkle generously on top. That crunchy donut exterior we all crave.
What Makes This Recipe Actually Special
One bowl. One hour. Pure fall magic. No complicated techniques or special equipment needed. The reduced cider concentrates that apple flavor. Spices added during reduction infuse everything perfectly. Vegan but tastes like the richest cake. Dairy-free folks finally get their donut fix. Kids with allergies can enjoy fall treats. Everyone else just enjoys incredible cake honestly.
Glazed Apple Cider Donut Cake Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10 servings
Difficulty: Easy
Why This Recipe Works
The magic happens in three key steps:
First: Reducing the apple cider by half concentrates the flavor dramatically.
Second: Adding spices directly to the reducing cider infuses them throughout.
Third: The vegan formula creates surprisingly perfect texture every time.
No eggs means no risk of scrambling. No dairy means everyone can enjoy. The combination of oil and reduced cider creates incredible moisture that lasts for days.
Ingredients You’ll Need
For the Spiced Cider Reduction:
- 4 cups (1 quart/945ml) fresh apple cider
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
For the Cake:
- 2 cups (260g) all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon kosher salt
- ½ cup (120ml) neutral oil (or melted butter)
- 1 cup (215g) light brown sugar
- 1 tablespoon (15ml) cider vinegar
- 1¾ cups of the reduced spiced cider
For the Glaze:
- 1 cup (120g) powdered sugar
- 3-4 tablespoons remaining spiced cider reduction
Optional Cinnamon Sugar Coating:
- 4 tablespoons melted butter
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Step 1: Create the Magic Reduction
- Pour 4 cups apple cider into large saucepan
- Add all the spices (cinnamon, cloves, allspice, ginger)
- Heat over medium-high until simmering gently
- Reduce for about 30 minutes until you have 2 cups
- Stir occasionally and bask in the aroma
- This is your kitchen aromatherapy moment
Pro Tip: Use the chopstick method to track reduction. Pour 2 cups water into your pot, mark the level with a chopstick, then add the cider and reduce to that line.
Step 2: Prep Your Pan
- Heat oven to 350°F (325°F for bundt)
- Line bottom of 9-inch round pan with parchment
- Coat sides generously with nonstick spray
- For bundt pans: grease AND flour really well
Step 3: Make the Batter
- Combine flour, baking soda, and salt in bowl
- Make a well in the center
- Pour in oil, brown sugar, cider vinegar
- Add 1¾ cups of the spiced cider reduction
- Whisk until completely smooth and lump-free
- Batter will foam up slightly (that’s perfect!)
- Pour immediately into prepared pan
Important: The batter can be added while cider is still hot. No eggs means nothing will scramble!
Step 4: Bake to Perfection
- Bake 30-35 minutes for 9-inch round
- Bake 50-55 minutes for bundt cake
- Top should be springy when gently pressed
- Toothpick should have just few moist crumbs
- Cool in pan for 10 minutes exactly
- Run knife around edges to loosen
- Flip onto plate or cooling rack
For Bundt Cakes: Let cool a full hour in the pan before removing to prevent sticking.
Step 5: Add the Glaze
- Whisk powdered sugar in medium bowl
- Add 3 tablespoons remaining spiced cider reduction
- Stir until thick but still pourable
- Add final tablespoon if needed for consistency
- Pour over center of cake
- Use spatula to guide glaze down sides
Optional Cinnamon Sugar: Brush warm cake with melted butter first, then press cinnamon sugar mixture onto all surfaces for that authentic donut exterior.
Nutrition Per Serving
- Calories: 439 (this is a treat!)
- Fat: 41g (keeps it incredibly moist)
- Carbs: 10.6g
- Protein: 9g
- Fiber: 1.8g
Storage Tips
Room Temperature: Loosely covered for 2-3 days
Refrigerated: Up to 1 week wrapped well
Frozen: Wrap unglazed cake tightly in plastic, then foil. Freeze up to 3 months. Thaw overnight in fridge, glaze before serving.
Frequently Asked Questions
Can I use apple juice instead of cider?
No. Apple cider and apple juice are completely different. Cider is fresh-pressed, unfiltered, and has robust apple flavor. Juice is processed, filtered, and often has added sugar. The taste difference is dramatic.
UK Readers: Look for “cloudy apple juice” which is similar to US apple cider.
Can I make this with hard (alcoholic) cider?
You can experiment! The alcohol will mostly cook off during reduction. I’d still add the spices as written since hard cider won’t have the same concentrated apple flavor.
What if I don’t have all the spices?
You can use 2½ teaspoons of pumpkin pie spice or apple pie spice instead. The flavor will be slightly different but still delicious.
Can I make this ahead?
Absolutely! The cake actually tastes better on day two as the flavors meld. Make it a day ahead, store covered at room temperature, glaze before serving.
Why did my cake sink in the middle?
Common causes:
- Opening oven door too early
- Oven temperature too high
- Not baking long enough
- Overmixing the batter
Quick fix: Flip it upside down before glazing. Nobody will know!
Can I make this as cupcakes or muffins?
Yes! Fill cupcake liners ¾ full. Bake at 350°F for 18-22 minutes. Makes about 18 standard cupcakes.
What pan size works best?
- 9-inch round cake pan (as written)
- 8-inch square pan (works perfectly)
- 12-cup bundt pan (1.5x the recipe)
- 9×13 pan (double the recipe)
How do I know when it’s perfectly done?
The top should spring back when lightly pressed. A toothpick inserted in the center should come out with just a few moist crumbs (not wet batter, not completely clean).
Variations & Add-Ins
Make It Your Own
Add Texture:
- Fold in ½ cup chopped pecans or walnuts
- Mix in ½ cup diced fresh apples
- Add ½ cup raisins or dried cranberries
Boost the Spice:
- Add ½ teaspoon cardamom to the cider reduction
- Stir in 1 teaspoon fresh grated ginger to batter
- Increase cinnamon to 1 tablespoon for spice lovers
Different Glazes:
- Maple glaze: Replace cider with pure maple syrup
- Cream cheese glaze: Add 2 oz softened vegan cream cheese
- Caramel drizzle: Top with store-bought vegan caramel
Serving Suggestions
Serve this cake:
- Warm with vanilla ice cream (or vegan alternative)
- With hot apple cider for the ultimate fall experience
- Alongside coffee or chai tea
- For breakfast (yes, it’s basically a donut!)
The Real Talk Section
Here’s what readers are saying honestly:
“Made this twice in three days.” – Sarah from comments
“My husband asked where I got the recipe.” – Anonymous reader
“This is so good I can’t believe it’s vegan.” – Multiple commenters
“The house smelled amazing while this baked.” – Every single person who makes it
But let me be real too:
Some people found the spices overpowering slightly. A few cakes sank in the middle. The glaze can be finicky to perfect. Not everyone measured the reduction correctly first.
The key? Follow the recipe exactly once. Then adjust to your preferences next time.
My Final Thoughts
This isn’t just another fall cake recipe. It’s the cake that fixed apple cider. The one that proved vegan baking works. The recipe that brought everyone together honestly. Whether you have dietary restrictions or not. Whether you love donuts or cakes more. Whether you’re an experienced baker or not.
This cake just works for everyone period.
So here’s my question for you:
What’s your favorite fall baking memory clearly? The one that brings back childhood feelings? The smell that makes you feel home? I want to hear your fall stories.
Drop a comment below and let’s swap autumn baking adventures together!