Imagine the cozy, spiced aroma of a fresh apple cider doughnut, but transformed into a wonderfully moist, shareable cake. That’s the magic we’re unlocking here. This isn’t just any autumn dessert; it’s a hug in cake form, a celebration of the season in every single bite.

What makes it so special, you ask? Well, it’s a recipe born from a happy accident, a solution for gatherings where dietary needs vary. Incredibly, it’s both dairy-free and egg-free, yet you’d never guess it from its rich, tender crumb. It’s a cake that truly delivers on its promise of deep, authentic apple cider flavor, something many other recipes struggle to achieve.

Why This Cake Tastes Like a Real Doughnut

You know how sometimes an “apple cider” cake just tastes like a mildly spiced cake? We fix that with a simple, brilliant trick. By simmering the cider down with the spices first, we create an intensely flavored reduction. This concentrated liquid is the secret weapon, infusing the entire cake with the unmistakable essence of a farmstand doughnut.

The process itself is part of the joy. As the cider and spices mingle and reduce on your stovetop, your kitchen will smell absolutely heavenly. It’s an aromatic experience that builds anticipation for the deliciousness to come. This step is non-negotiable for achieving that true, nostalgic flavor we all crave.

Ingredients Needed for the Recipe

• 4 cups (1 quart or 945 ml) fresh apple cider
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 2 cups (260 grams) all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1/2 cup (120 ml) neutral-flavored oil (like vegetable or grapeseed)
• 1 cup (215 grams) light brown sugar
• 1 tablespoon (15 ml) cider vinegar
• 1 cup (120 grams) powdered sugar (for the glaze)

How to make glazed apple cider doughnut cake?

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Start with the Spiced Cider Reduction

Pour the entire quart of apple cider into a medium-sized saucepan. Whisk in the cinnamon, cloves, allspice, and ginger. Bring this lovely mixture to a simmer over medium heat, then reduce the heat to maintain a gentle boil. Let it cook for about 20 to 30 minutes, until it has reduced down to a total of 2 cups of deeply aromatic, spiced liquid. Remember to set aside 1/4 cup of this reduction specifically for your glaze later.

Prepare Your Pan and Oven

While the cider reduces, preheat your oven to 350°F (175°C). Take a 9-inch round or 8-inch square cake pan and line the bottom with a circle of parchment paper. Give the sides a good coat with nonstick cooking spray—this ensures your beautiful cake will release perfectly after baking.

Combine the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures the leavening is evenly distributed throughout the batter, which is key for a perfectly even rise. Creating a well in the center of these dry ingredients makes the next step a breeze.

Mix the Wet Ingredients into the Dry

Pour the neutral oil, light brown sugar, cider vinegar, and 1 3/4 cups of your wonderfully reduced spiced cider directly into the well you made. Now, whisk everything together from the center outward, just until the batter is smooth and no lumps of flour remain. It comes together surprisingly quickly and easily.

Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 30 to 35 minutes. You’ll know it’s done when the top is springy to the touch and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. Avoid overbaking for the most tender result.

Cool and Release the Cake

Let the cake cool in its pan on a wire rack for about 10 minutes—this allows it to set slightly. Then, run a knife around the edge to loosen it completely. Invert the pan onto a plate or rack, lift it away, and peel off the parchment paper. Let the cake cool a bit more while you make the glaze.

Create the Simple Glaze

Place the powdered sugar in a medium bowl. Start by whisking in 3 tablespoons of the reserved spiced cider reduction. The mixture will be thick. Add the remaining tablespoon of reduction bit by bit until you achieve a thick but pourable glaze consistency. You want it to drip slowly off your whisk.

Glaze and Serve Immediately

Pour the glorious glaze over the center of the still-warm cake. Use a spatula to gently nudge it toward the edges, allowing it to drip artfully down the sides. The very best way to enjoy this cake? Serve it immediately, while it’s still faintly warm and the glaze is delightfully sticky.

Tips

For the absolute best flavor, seek out local, fresh-pressed apple cider from an orchard or farmers’ market. The quality of your cider directly translates to the depth of flavor in your finished cake. The stuff from the grocery store shelf will work in a pinch, but the fresh stuff truly makes a difference.

Don’t rush the reduction process! Let the cider and spices simmer gently; a rolling boil might cause it to reduce too quickly without the flavors properly melding. You’re not just evaporating water, you’re creating a flavor powerhouse. The final reduced amount should be exactly 2 cups, so keep a measuring cup handy to check.

The cider vinegar is not a mistake! It reacts with the baking soda to provide crucial lift and a tender crumb in this egg-free cake. It also adds a subtle tang that balances the sweetness perfectly, mimicking the complex flavor of a real doughnut. You won’t taste it outright, we promise.

Best Occasions to Serve This Cake

This cake is the undisputed star of any autumn gathering. It’s perfect for a Halloween party, a cozy Thanksgiving breakfast, or a simple weekend treat after a day spent apple picking. Its casual yet incredibly satisfying nature makes it a crowd-pleaser for any event.

It’s also a fantastic option for inclusive holiday meals, like Rosh Hashanah. Since it’s vegan by happy accident, it effortlessly accommodates guests with dairy or egg allergies. Everyone gets to enjoy the same delicious, celebratory dessert without any fuss or separate preparations.

How to Store and Keep It Fresh

This cake keeps wonderfully at room temperature for 2 to 3 days. Just make sure to cover it loosely with foil or a cake dome to protect it from drying out, while still allowing the glaze to set properly. If your kitchen is particularly warm, you might want to refrigerate it.

For longer storage, you can keep it in the refrigerator for up to a week. The chill will firm up the cake and glaze considerably. For the best texture and flavor, let a refrigerated slice sit on the counter for 20 to 30 minutes before serving to take the chill off. It’s just as delicious days later.

Delicious Variations to Try

Feel free to play with the warm spices to match your personal preference. A pinch of freshly grated nutmeg or a dash of cardamom would be lovely additions to the spice blend. You could even add a teaspoon of vanilla extract to the batter for an extra layer of warmth.

For a textural twist, fold a half-cup of finely chopped apples or toasted walnuts into the batter right before pouring it into the pan. This adds little pockets of fruit or crunch that complement the soft, spiced crumb beautifully. It’s a simple way to make the recipe your own.

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Glazed Apple Cider Doughnut Cake Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: E Easy Baking E egg-free F fall desserts

Difficulty: easy Prep Time 15 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr

Cooking Temp: 350  F Servings: 8 Estimated Cost: $ 6.50 Calories: 380

Best Season: Fall

Description

This Glazed Apple Cider Doughnut Cake is a warm, spiced, and incredibly moist vegan cake that tastes just like a freshly baked apple cider donut. Made with concentrated, spiced apple cider for intense flavor and topped with a sweet glaze, this dairy-free, egg-free dessert is perfect for fall gatherings and will delight everyone, regardless of dietary preferences.

Ingredients

Servings

Spiced Apple Cider Reduction

• 4 cups fresh apple cider (945ml)
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¼ teaspoon ground ginger

For the Cake

• 2 cups all-purpose flour (260g)
• 1½ teaspoons baking soda
• 1 teaspoon kosher salt
• ½ cup neutral-flavored oil (e.g., canola or vegetable (120ml))
• 1 cup light brown sugar (215g)
• 1 tablespoon cider vinegar (15ml)
• 1¾ cups reduced spiced apple cider (from above, cooled)

For the Glaze

• 1 cup powdered sugar (120g)
• 3-4 tablespoons reduced spiced apple cider (reserved from above)

Instructions

Make the Spiced Apple Cider Reduction

1. Simmer the Cider

   In a medium saucepan, combine the 4 cups of fresh apple cider, cinnamon, cloves, allspice, and ginger. Bring to a gentle simmer over medium heat.
   Mark as complete

2. Reduce

   Simmer the mixture, stirring occasionally, until it reduces to about 1 cup (240ml). This will take approximately 30-40 minutes.
   The reduction should be thick and syrupy, with an intense apple and spice aroma.
   Mark as complete

3. Cool

   Remove the saucepan from the heat and let the reduced cider cool for at least 15-20 minutes before using. Reserve 1¾ cups for the cake and 3-4 tablespoons for the glaze.
   Mark as complete

Bake the Cake

1. Preheat and Prep

   Preheat your oven to 350°F (177°C). Line the bottom of a 9-inch round or 8-inch square cake pan with a parchment paper circle. Spray the bottom and sides of the pan with non-stick cooking spray.
   Mark as complete

2. Mix Dry Ingredients

   In a large bowl, whisk together the flour, baking soda, and kosher salt.
   Mark as complete

3. Combine Wet Ingredients

   In a separate medium bowl, whisk together the oil, brown sugar, and cider vinegar until well combined.
   Mark as complete

4. Make the Batter

   Pour the wet ingredients into the dry ingredients. Add 1¾ cups of the cooled, reduced apple cider. Whisk everything together until smooth and no lumps remain.
   Mark as complete

5. Bake

   Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter) and the top is springy to the touch.
   Mark as complete

6. Cool

   Allow the cake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edge to loosen it, then carefully invert it onto a plate to cool completely.
   Mark as complete

Glaze and Serve

1. Make the Glaze

   Place the powdered sugar in a medium bowl. Gradually whisk in 3 tablespoons of the reserved reduced apple cider. Add more cider, ½ teaspoon at a time, until you achieve a thick but pourable glaze.
   Mark as complete

2. Glaze the Cake

   Place the cooled cake on a serving plate. Pour the glaze over the center of the cake. Use a spatula to gently spread it and encourage it to drip down the sides.
   Mark as complete

3. Serve

   Let the glaze set for 10-15 minutes before slicing. Serve at room temperature.
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 slice

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 15gg24%

Saturated Fat 2gg10%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 380mgmg16%

Potassium 220mgmg7%

Total Carbohydrate 62gg21%

Dietary Fiber 1gg4%

Sugars 48gg

Protein 3gg6%

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Calcium 80mg mg

Iron 2.0mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Apple cider note: Use fresh-pressed, unfiltered apple cider for the best flavor. Avoid apple juice, as it lacks the depth needed.
• Reduction is key: Don't skip reducing the cider. This step concentrates the apple flavor and removes excess water, which is crucial for the cake's texture and taste.
• Vegan & allergy-friendly: This cake is naturally dairy-free and egg-free, making it perfect for a wide range of diets.
• Storage: Store the cake loosely covered at room temperature for 2-3 days. For longer storage, keep it in the refrigerator for up to 1 week. Bring to room temperature before serving.
• Serving suggestion: While delicious on its own, this cake pairs wonderfully with a scoop of dairy-free vanilla ice cream.
• Make ahead: The spiced cider reduction can be made up to 5 days in advance and stored in the refrigerator. Reheat gently before using.

Keywords: apple cider cake, vegan cake, dairy-free cake, egg-free cake, fall dessert, apple dessert, spiced cake, easy cake recipe, glazed cake