Fall, the season of leaves changing colors on the trees and the crisp cooler temperatures that beg for recipes that are full of cinnamon and spice! Here in Massachusetts the epitome of Fall is apples and apple picking.

And what better way to end your time at the orchard that apple cider and donuts? The problem with most donuts are the are filled with gluten, dairy, and lots of cross contamination. Well this just won’t work with most people with allergies. 

So here is a great easy recipe that will not only be top eight free and vegan but so good that they will be gone before you can finish cleaning the baking pans!

Put all the dry ingredients in a large bowl and lightly fluff together until combined.

Mix the very soft or slightly melted margarine and sugar together until blended.

Add the “egg” and vanilla.

Then add the apple cider. At this point the batter doesn’t seem to blend completely but this is totally normal and fine.

Add the dry ingredients into the mixer to combine completely. 

Now that the dough is ready to bake. The easiest way to transfer the mixture to the pan is put it in a piping bag. 

Remember to only pipe to only about half way in the donut wells. The dough will almost double in size when baking.

Once baked, let them cool for a few minutes before you completely cool on a rack.

They can be enjoyed as is or dipped into some melted butter and cinnamon sugar blend. Either way they are delicious and I’m already ready to make more!