Apple-Cinnamon Baked Doughnuts

If you're celebrating Hanukkah and looking for a healthier version of the traditional 'sufganiyot' this is the perfect recipe for you.

apple cinnamon baked doughnut closeup

The holiday season is always about food and family, friends and food, or just food in general. Don't get me wrong, I love baking and cooking for the holiday and I definitely love eating! It's just that sometimes there's a need for something a bit healthier than the traditional holiday food.

using a pastry bag to squeeze the doughnut batter into a pan
apple-cinnamon doughnuts after baking and before toping

When it comes to Hanukkah I sure am happy for some flexibility, cause eating foods fried in oil for 8 days is just too much.

sprinkling cinnamon-sugar on the baked doughnuts
apple-cinnamon baked doughnuts covered with cinnamon-sugar

These doughnuts are the ideal solution. They got soft and airy texture, only 10 minutes to prep and got a festive golden look.

a pile of apple-cinnmon baked doughnuts

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Prep time
10 minutes
Bake time
10 minutes


  • 0.5 cup almond milk
  • 0.75 tbsp apple cider vinegar
  • 3 tbsp coconut oil/ vegan butter
  • 0.5 cup organic cane sugar
  • 0.75 cup unsweetened applesauce / grated apple
  • 1 tsp vanilla extract
  • 2 cups white spelt flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch salt
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg

For the topping

  • 3 tbsp melted coconut oil / vegan butter
  • 1 tsp cinnamon
  • 0.5 cup organic cane sugar


  1. Preheat the oven to 355°F (180°C) and grease a doughnut pan with vegan butter or coconut oil.

  2. Mix together the milk and vinegar and set aside.

  3. Using a standing mixer or a whisk, beat together the butter/coconut oil with the sugar. Add the curdled milk, applesauce and vanilla extract and mix to combine.

  4. Sift the dry ingredients into a separate bowl. Slowly incorporate the dry mixture to the butter mixture, 1/3 at a time, and mix just to combine (careful not to overmix).

  5. Transfer the doughnut mixture into a large pastry bag and cut the tip-off. Squeeze the doughnut mixture into the greased pan, filling 3/4 of each doughnut cup, and bake for 10 minutes.

  6. Remove from the oven and set aside to cool on a wire rack.

  7. Top the doughnuts: Combine the sugar and cinnamon in a medium bowl. Coat the doughnuts with some melted butter/coconut oil, then sprinkle the cinnamon-sugar or simply dunk the doughnuts in the sugar bowl. You can decide to coat from all sides or just the top.

  8. Serve immediately and eat with holiday joy.