Apple Cider Donut Cake

After receiving an overwhelming response to a photo of my apple cider donut cake on Twitter, I decided to share the recipe. I was going to post a photo of the handwritten recipe card that I creating the recipe on, however due to my unreadable handwriting, decided against it and figured I'd just post it on here. I received lots of messages from people wishing online had smell-o-vision, and others could swear they actually smelt the cake through their phones. I felt it was very important to share this recipe, due in part to the tweets, and especially after reading these very compelling ones:

And this one had me realize by not sharing the recipe, I was being downright offensive:

And also, the cruelty of it:

This cake actually does taste like a slice of donut heaven. Don't just trust my word, because now you can even make it yourself!

So without further ado, here is my recipe for this cake that caused quite the stir on this fine Fall day, in the Twitterverse. I am happy to help. And as always, if you try this recipe, please share with me on socials; I love when ya'll do that.

Apple Cider Donut Cake

Dry Ingredients:

• 2 cups all-purpose flour

• 1 cup almond flour

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• pinch of sea salt

• 1 cup sugar

Wet Ingredients:

• 1 cup & 2 tbsp apple cider

• 1 apple, cored & chopped

• 1/2 cup olive oil

• 2 tsp vanilla extract

• splash of Just Egg

Topping:

• vegan butter, melted

• 1/8 cup coconut sugar

• 1/2 tsp cinnamon

Preheat oven to 350 degrees F. Spray bundt cake pan with cooking spray. In a large mixing bowl, combine dry ingredients. Puree chopped apple with 2 tbsp cider, then combine all wet ingredients. Mix wet and dry ingredients. Pour batter into pan and bake for 45- 50 minutes. Allow to cool slightly, removed from pan by inverting pan onto a serving plate. For topping, pour melted butter on top of cake, combine cinnamon and sugar, and sprinkle cinnamon and sugar mixture on top of melted butter. Serve when slightly warm for that "freshly baked donut" taste; store covered in refrigerator for up to one week - if it lasts that long in your fridge (you will devour this cake)!

And for now, the Dirty Vegan is signing off. For more recipes like this one, please check out my cookbooks, available everywhere books are sold. My latest title is The Complete Quinoa Cookbook, with over 100 vegan-friendly recipes using the mighty seed, quinoa!