Apple Cinnamon “Streusel” Doughnut (Vegan)

Okay, it’s hardly a streusel and it’s barely a doughnut. But, there’s a hole in the middle and a glaze on top.

If it looks like a doughnut,
If it smells like a doughnut,
We’re calling it s doughnut.
Go with it.

Full disclosure.

I don’t bake. But I did really love making these and eating these. They’re moist, they’re spicy, they’re fall-like and I’m here for it. You should also know that while I weighed and measured everything, I didn’t use ALL the “streusel” topping or ALL the glaze. The macros are loose, kind of like my baking skills.

Go with it.

Apple Cinnamon “Streusel” Doughnut (Vegan)
Servings: 12


For the “Streusel” Topping:

  • 1/2 cup flour

  • 2 tablespoons brown sugar

  • 1/2 teaspoon ground cinnamon

  • Pinch salt

  • 2 tablespoons melted coconut oil

For the doughnuts:

  • 1/4 cup vegan “butter”, softened

  • 1/4 cup brown sugar

  • 1/3 cup vanilla almond milk yogurt

  • 1/4 cup applesauce

  • 1 teaspoon vanilla

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 1/4 cups flour

  • 1 teaspoons cinnamon

  • 1/4 teaspoon nutmeg

  • Pinch of cloves 

  • Pinch of salt

  • 1/2 large granny-smith apple, peeled and diced

For the Maple Glaze:

  • 1 tablespoon powdered sugar

  • 1 tablespoon pure maple syrup

  • 2 teaspoons almond milk

  • Pinch of cinnamon


  1. Preheat oven to 375.

  2. Prepare your “streusel” topping first by mixing all of the dry ingredients together, then slowly mix in the oil and set in the fridge for 5 minutes or until it hardens a bit.

  3. Prepare the doughnuts next. Mix all the dry ingredients together in a mixing bowl, set aside.

  4. Cream the butter and sugar until smooth.

  5. Add in applesauce, yogurt and vanilla, mix until combined.

  6. Slowly mix in dry ingredients until fully incorporated and gently fold in apples.

  7. Spray a muffin tin with nonstick spray. Using a spoon, add in batter until mold is only halfway full.

  8. Using your fingers, add some of the “streusel” on to each doughnut.

  9. Bake for 11 minutes.

  10. While your doughnuts bake, make the glaze by mixing all of the ingredients together, then set aside.

  11. Remove doughnuts from pan and set on a wire rack to cool.

  12. Use SOMETHING to punch a hole through the center. Me? I used a children’s medicine dispenser and it worked like a DREAM.

  13. The glaze is hardly a frosting or even a glaze for that matter. I didn’t wait until they were fully cooled to drizzle it on and it seeped right on in. And it was delicious.

Number of servings: 12
Macros per serving:
Protein: 4g
Carbohydrate: 32g
Fat: 5g

Author: Ava Truckey, Black Iron Nutrition Coach, @avatruckey