Desserts
This applesauce cake donuts recipe delivers the perfect balance of tender crumb and warm spice in every bite—no yeast required. The secret lies in applesauce, which keeps these donuts impossibly soft while adding subtle sweetness to the cake batter.
I developed this recipe after years of perfecting the texture, ensuring each donut stays pillowy inside with just the right amount of golden-brown crispness on the outside.
The process is straightforward but precise: mix the cake batter with applesauce for moisture, shape into donuts, and choose your cooking method—fry for classic donut texture or bake for a lighter version.
The recipe includes a simple glaze that sets quickly, creating a glossy finish that makes these donuts look as good as they taste. What sets these apart is the warm cinnamon flavor that lingers with every bite, making them ideal for breakfast or dessert.
What you’ll end up with is a batch of donuts that’s tender, flavorful, and perfectly balanced—no dry edges or overly sweet aftertaste. The applesauce ensures a moist texture without adding extra fat, while the spiced glaze adds a professional touch.
These donuts are perfect for feeding a crowd, meal prepping, or enjoying fresh from the fryer. Ready to make them?
The best part? This recipe is versatile—swap the glaze for a cream filling, dust with cinnamon sugar, or even add a drizzle of caramel for extra indulgence. Whether you're a beginner or an experienced baker, these donuts are foolproof and guaranteed to impress. Let’s get started!
Ingredients for applesauce cake donut
Twelve ingredients, twelve perfect bites of tender, spiced applesauce cake donuts—no yeast needed!
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsweetened Applesauce 🍎 | 1 cup | Unsweetened for balanced flavor |
| Granulated Sugar 🍚 | ¾ cup | White sugar preferred |
| Brown Sugar 🍚 | ¼ cup | Packed for moisture |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Unsalted Butter 🧈 | ½ cup | Softened but not melted |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Baking Powder 🍃 | 1 ½ tsp | Fresh for best rise |
| Ground Cinnamon 🌶️ | 1 ½ tsp | Warm, aromatic variety |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla for flavor |
| Vegetable Oil 🫒 | ¼ cup | For frying donuts |
| Powdered Sugar 🍚 | 1 ½ cups | For glaze |
| Milk 🥛 | ¼ cup | For glaze |
| Ground Cinnamon 🌶️ | 1 tsp | For glaze |
The applesauce is the game-changer here—unsweetened and chunk-free for that perfect balance of moisture and flavor. Mott's or Libby's unsweetened works perfectly, but anything labeled 'no sugar added' is fine. The flour matters too: King Arthur or Gold Medal brands give that tender crumb. If you're baking instead of frying, swap half the oil for applesauce to keep them light. And grab that vanilla extract from the spice aisle—the stuff in the baking section is usually imitation.
No applesauce? Unsweetened applesauce purée from a can works in a pinch, but if you're truly stuck, mashed banana or pumpkin purée can substitute at the same amount. Running low on butter? Coconut oil or shortening keeps the texture intact. The glaze is where you can get creative: swap the milk for cream cheese glaze or even a drizzle of caramel. For extra warmth, add a pinch of nutmeg to the glaze. And if you're frying, keep the oil at 350°F**—any hotter and they'll brown too fast.
These donuts freeze beautifully—double-wrap in plastic and foil for up to 3 months. Thaw overnight in the fridge, then reheat in a 200°F oven for 10 minutes to revive that soft center. The glaze sets best at room temp, so let them cool completely before adding. Make a double batch—they disappear fast! Store leftovers in an airtight container for 3 days, or freeze for 3 months. Trust me, the second batch always tastes better.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to crank up the stand mixer—just stir, fold, and let the applesauce do the heavy lifting. The dough comes together smoother than I expected, and honestly? That’s half the battle.
- Moist Without Syrup: The combo of brown sugar and unsweetened applesauce keeps these donuts tender for days, no heavy syrup required. The flavor’s rich but not cloying—like a cozy hug in cake form.
- Breakfast or Dessert: Serve them plain with coffee for a morning treat, or drizzle with caramel and a sprinkle of cinnamon for an after-dinner hit. My kids grab them straight from the fridge—no judgment here.
- Pantry Staple Magic: You’re probably already stocked for this: flour, sugar, eggs, and applesauce. No specialty ingredients, no last-minute grocery runs. Plus, the leftovers? They vanish faster than I can say “second batch.”
Step-by-step instructions for applesauce cake donuts
Here's how to make these tender, spiced donuts with a soft center and perfect golden-brown crust.
Mix the Cake Batter
In a large mixing bowl, combine the 1 cup unsweetened applesauce, 0.75 cup granulated sugar, 0.25 cup brown sugar, 2 whole large eggs, 0.5 cup softened unsalted butter, 0.5 cup milk, 1 tsp vanilla extract, 1.5 tsp baking powder, 1.5 tsp ground cinnamon, and 0.5 tsp salt. The batter should be smooth but slightly thick—like cake batter.
I like to use a hand mixer for this step, mixing on medium speed for about 2 minutes until everything is fully incorporated. You'll notice the applesauce gives the batter a slightly thicker consistency than traditional cake batter, which helps create that signature soft texture. If the batter looks too thick, add 1 tablespoon of milk at a time until it reaches a smooth, pourable consistency.
Incorporate the Flour and Chill
Gradually add the 2.5 cups all-purpose flour to the wet ingredients, mixing just until combined. Be careful not to overmix—the dough should come together but still appear slightly shaggy. Overmixing develops gluten, which can make the donuts tough instead of tender.
Once fully combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes (I prefer 1 hour). This chilling step is crucial—it helps the donuts hold their shape when frying and prevents them from spreading too much in the oil. The cold dough also ensures a more even cook and a better rise.
Fry the Donuts to Golden Perfection
Heat 2-3 inches of vegetable oil in a deep fryer or heavy pot to 350°F. You'll know it's ready when a small piece of batter sizzles and floats to the surface. Line a wire rack with paper towels for draining.
Using a piping bag or spoon, drop 1-tablespoon portions of dough into the hot oil, leaving space between each donut. Fry for 1 minute 30 seconds until the donuts are golden brown on the outside but still soft in the center. They should float to the surface when ready—this is your signal to flip them. Fry for another 1 minute 30 seconds until evenly browned. Transfer to the prepared rack and let drain for 2 minutes before glazing.
Prepare the Cinnamon Glaze
While the donuts are frying, whisk together 1.5 cups powdered sugar, 0.25 cup milk, and 1 tsp ground cinnamon in a bowl until smooth. The glaze should be thick but pourable—like heavy cream. If it's too thick, add a splash more milk; if too thin, add a bit more powdered sugar.
Here's the thing—don't rush this step. The glaze needs to coat the donuts evenly for that perfect balance of sweetness and spice. I like to dip the donuts halfway into the glaze, then drizzle the remaining glaze over the top for extra shine and flavor. Work quickly so the glaze doesn't set before you serve them.
Serve Warm and Enjoy
Let the glazed donuts sit for 5 minutes to allow the glaze to set slightly. Serve them warm for the best texture—the soft centers contrast beautifully with the crispy exterior. The donuts should have a tender, almost cake-like interior with a lightly crisp shell, all wrapped in that glossy cinnamon glaze.
These donuts are best enjoyed fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days. If you're feeling fancy, dust them with extra cinnamon or a sprinkle of powdered sugar before serving. Trust me, the aroma alone will have everyone gathering around!
Pro Tips For Making Applesauce Cake Donut
- Chill the Dough: DESCRIPTION:
- Blend Applesauce Smooth: DESCRIPTION:
- Fry in Small Batches: DESCRIPTION:
- Add Vanilla Extract: DESCRIPTION:
Storing and reheating this recipe
Room Temp Storage
Keep your freshly made donuts at room temperature in an airtight container for up to 2 days. I like using a ceramic donut keeper with a lid to maintain that perfect soft texture.
Store them in a single layer to prevent sticking, and place a paper towel underneath to absorb any excess moisture from the glaze. 🥖
For extra freshness, let the donuts cool completely before storing. The glaze sets better when the donuts aren't warm, and this prevents sogginess. If you're storing them for more than a day, cover them loosely with a clean kitchen towel to keep the glaze from drying out too quickly.
Refrigerator Storage
If you need to store them for longer than 2 days, transfer the donuts to the fridge where they'll stay fresh for up to 5 days.
Place them in an airtight container with a parchment paper divider to prevent sticking. The cold temperature helps preserve the glaze and keeps the donuts from drying out.
When ready to enjoy, let the donuts sit at room temperature for 10-15 minutes before reheating. This allows the glaze to soften slightly, making them easier to eat without it cracking. I find this works especially well for breakfast the next morning!
Freezer Storage
For maximum freshness, freeze your donuts for up to 3 months. First, let them cool completely, then wrap each donut individually in plastic wrap before placing them in a freezer bag.
Squeeze out all the air to prevent freezer burn. For even better protection, double-wrap with aluminum foil before freezing.
When you're ready to enjoy them, thaw the donuts overnight in the fridge. To revive their texture, warm them in a 200°F oven for 10-15 minutes or until the glaze softens. This method brings back that perfect balance of soft center and crispy exterior—almost as good as fresh!
Reheating Methods
For a quick fix, reheat individual donuts in a toaster oven at 350°F for 3-4 minutes. This method works great for just one or two donuts and keeps the glaze intact.
Alternatively, use a microwave on 50% power for 10-15 seconds—just enough to warm the filling without drying out the glaze.
My favorite method is reheating in a skillet over low heat. Place the donuts in the skillet and cover with a lid for 1-2 minutes.
The steam helps revive the glaze and keeps the donuts moist. This is perfect for a quick breakfast treat that feels like it was just made!
Nutrition facts
Frequently asked questions
Why does this recipe use applesauce instead of oil or butter?
The applesauce replaces some of the fat while keeping the donuts moist and tender. It adds subtle sweetness and a cake-like texture without making them greasy. Using 1 cup unsweetened applesauce reduces fat content while maintaining a rich flavor—perfect for a lighter but still indulgent treat!
Can I bake these donuts instead of frying them?
For baked donuts, shape the dough into rings on a parchment-lined tray and bake at 375°F for 12-15 minutes until golden. Reduce the oil in the recipe by 1 tablespoon to prevent dryness. The texture will be lighter but still delicious—great for a healthier option!
How do I prevent the donuts from sticking together?
After frying, place them on a wire rack instead of a plate to allow air circulation. For baked donuts, use a donut pan or shape them on parchment paper. If they stick, gently separate with a toothpick while still warm. A light dusting of powdered sugar between layers also helps!
What if my glaze is too runny or too thick?
For a runny glaze, add 1 teaspoon powdered sugar at a time until thickened. If too thick, stir in 1 teaspoon milk until smooth. The glaze should coat the back of a spoon but still drip slightly. Adjust gradually to avoid clumps or drips!
Can I add a filling to these donuts?
Yes! After frying or baking, let the donuts cool slightly, then pipe or spoon a simple cream cheese or vanilla glaze between two donuts. Press gently and dust with cinnamon sugar. For extra flavor, try a caramel or chocolate drizzle on top. Just ensure the filling sets before serving!