Desserts
This applesauce cake donut recipe delivers the perfect balance of tender, spiced cake and buttery glaze—no yeast required. The secret lies in applesauce replacing some of the fat, keeping the centers moist while maintaining a delicate crumb.
I developed this recipe after years of experimenting with cake donuts that often turned dry or greasy, and this version finally nailed the texture every time.
The dough comes together effortlessly with basic pantry staples, and the filling—spiced with cinnamon and nutmeg—adds warmth without overpowering. What makes these stand out is the buttery glaze drizzle, which adds a professional touch while keeping the donuts light.
Perfect for brunch, dessert spreads, or even a cozy afternoon treat, these donuts rise beautifully without yeast, making them foolproof for home bakers.
By the time you're done, you'll have golden, fluffy donuts with moist centers that stay soft even after glazing. The spiced filling adds layers of flavor, while the glaze provides that satisfying shine and crunch.
These are the kind of donuts that disappear quickly—so make a batch and enjoy the compliments.
The best part? This recipe scales easily, whether you're making a dozen for a gathering or just a few for yourself. The dough can be chilled for up to 24 hours, making it a great make-ahead option. Let’s get started on these crowd-pleasing treats!
Ingredients for applesauce cake donut
Twelve simple ingredients transform into golden, moist donuts with spiced centers and buttery glaze—no yeast needed!
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened, room temperature |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Unsweetened Applesauce 🍎 | ½ cup | Smooth, unsweetened variety |
| Large Eggs 🥚 | 2 whole | Room temperature |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Baking Powder 🧂 | 1 ½ tsp | Aluminum-free preferred |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground for warmth |
| Ground Nutmeg 🍃 | ½ tsp | Freshly grated preferred |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla preferred |
| Whole Milk 🥛 | ¼ cup | Room temperature |
| Powdered Sugar 🍚 | 1 cup | For glaze |
| Unsalted Butter 🧈 | ¼ cup | Melted, for glaze |
| Cinnamon Sugar Mix 🍯 | ½ cup | For rolling (equal parts sugar + cinnamon) |
The applesauce is the game-changer here—it keeps these donuts moist without greasiness. Mott’s or Welch’s unsweetened works perfectly, but any smooth variety in a tube or jar is fine. For the butter, Land O’Lakes or Plugrá (European-style) adds richness, but don’t stress over the brand. The cinnamon and nutmeg? Penzeys or the bulk bins at Whole Foods have the freshest, but your regular grocery store spices work too—just make sure they smell fragrant, not stale.
No applesauce? Pumpkin puree or mashed banana works in a pinch (use the same amount), though the flavor will differ slightly. Short on powdered sugar for the glaze? Granulated sugar blended into a fine powder does the trick—just pulse it in a food processor for 30 seconds. The dough needs to be chilled for 30 minutes, but if you’re in a rush, wrap it in plastic and pop it in the freezer for 15 minutes. And yes, you can make the dough a day ahead—just cover it tightly and refrigerate.
These donuts freeze beautifully—glaze and all. Wrap them individually in plastic wrap, then toss in a freezer bag for up to 3 months. To reheat, microwave for 10-15 seconds or bake at 350°F for 5-7 minutes. The glaze stays crisp, but if it gets soft, just pop it back in the oven for 2 minutes. Make a double batch—they disappear fast, and leftovers reheat like a dream.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to cream butter and sugar by hand. Just soften the butter, mix it with the applesauce and sugar until it’s almost smooth—no food processor, no fuss, no stress.
- Taste Like Childhood: That first bite of warm, spiced cake donut with the applesauce’s natural sweetness cutting through the richness? It’s the kind of nostalgia that hits you right in the chest—like biting into your grandma’s pie, but in donut form.
- Leftovers That Last: Between us, these donuts freeze like a dream. Toss them in a bag, and I’ve got breakfast or a snack ready in seconds—no reheating needed. The texture stays soft, and the flavor? Still hits the spot days later.
- Pantry Staples Only: Honestly, I keep every single ingredient on hand. Butter, sugar, applesauce, eggs, flour—no weird substitutions or last-minute store runs. If you’ve got a kitchen, you’ve got this recipe. Budget-friendly? Absolutely. Reliable? Even more so.
Step-by-step instructions for applesauce cake donuts
Here's how to make these tender, spiced donuts with a perfect glaze—no yeast required!
Mix Wet Ingredients for Light, Fluffy Batter
In a large mixing bowl, cream together the 1 cup unsalted butter and 1 cup granulated sugar using an electric mixer on medium speed for 3-4 minutes. You'll see the mixture lighten in color and nearly double in volume—this incorporates air that makes your donuts tender. Scrape down the sides of the bowl with a rubber spatula to ensure everything's evenly combined.
Add the 0.5 cup unsweetened applesauce, 2 whole large eggs, 1 tsp vanilla extract, and 0.25 cup whole milk. Mix on low speed just until fully incorporated—about 30 seconds. The applesauce keeps these donuts incredibly moist without making them dense. If your batter looks too thick, add 1-2 tablespoons more milk to reach a smooth, pourable consistency.
Combine Dry Ingredients and Form the Dough
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 1.5 tsp baking powder, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Sift the flour mixture directly into the wet ingredients and mix on low speed until just combined—you should still see small flour streaks. Overmixing develops gluten, which makes donuts tough instead of tender.
Pour the dough into a greased 9-inch round cake pan or donut pan (if using a donut pan, fill each mold about ¾ full). The dough will be thick but should spread slightly when tapped. Bake immediately—donuts rise best when baked fresh. Here's the thing: don't worry if the dough looks lumpy. The applesauce gives it a rustic texture that's actually part of the charm.
Bake Until Golden and Springy
Preheat your oven to 350°F. Bake the donuts for 20-25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan, and the donuts should spring back when gently pressed. Real talk: your oven might run hot, so start checking at the 20-minute mark. If the tops brown too quickly, tent the pan with foil to prevent over-browning.
Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack. This resting period helps them set properly. While they cool, prepare the glaze—don't skip this step, as the glaze seals in moisture and adds that professional finish.
Prepare the Buttery Glaze
In a small saucepan, combine the 1 cup powdered sugar and 0.25 cup unsalted butter. Cook over low heat, stirring constantly with a silicone spatula, until the butter melts completely and the mixture becomes smooth. Remove from heat and let it cool slightly—it should be thick enough to coat the back of a spoon but still pourable. If it thickens too much, whisk in 1-2 teaspoons of milk to loosen it.
Dip the tops of each cooled donut into the glaze, letting any excess drip off. Immediately roll the glazed donuts in the 0.5 cup cinnamon sugar mix, pressing gently to adhere. Work quickly so the glaze doesn't set before you can coat them. The cinnamon sugar adds a beautiful contrast to the buttery glaze and gives each bite a warm, spiced finish.
Pro Tips For Making Applesauce Cake Donut
- Cream Butter Properly: Use a stand mixer (or strong arms) to beat the butter and sugar until it’s light and fluffy—about 3-4 minutes. I learned this the hard way: skipping this step makes the donuts dense, even with applesauce. The butter needs air to hold up to the moisture in the applesauce.
- Strain Your Applesauce: If your applesauce isn’t smooth, strain it through a fine-mesh sieve first. Lumps of skin or pulp can make the batter uneven, leading to dense spots in the donuts. (Yes, even store-bought sauce—trust me.)
- Don’t Overmix the Batter: Mix just until the flour is barely incorporated—stop as soon as you see streaks disappearing. Overmixing develops gluten, which turns your tender donuts into tough, cake-like bricks. Fold in the applesauce gently after.
- Test Doneness with a Toothpick: The donuts are done when a toothpick comes out with a few moist crumbs—not wet batter, not dry flour. Overbaking dries them out, especially since applesauce adds extra moisture. Pull them when the edges are golden but the centers still look slightly soft.
Serving suggestions for leftovers
Warm Beverage Pairings
Serve these donuts with a steaming cup of spiced chai tea or cinnamon coffee to enhance their warm flavors. I love brewing a vanilla chai latte with Starbucks chai concentrate and whole milk, then topping it with a sprinkle of cinnamon to mirror the donuts' seasoning.
For coffee lovers, a light roast with cinnamon syrup drizzled over the top creates a perfect harmony. ☕
Dipping Sauces
Offer a small bowl of warm caramel sauce or salted honey for dipping—both complement the buttery glaze beautifully. For a tangy twist, mix 2 tbsp Greek yogurt with 1 tsp vanilla extract and 1 tsp maple syrup to create a light, creamy dip that balances the richness.
Store-bought salted caramel sauce from Trader Joe's works in a pinch if you're short on time.
Fruit Accompaniments
Add fresh fruit to your serving platter to cut through the sweetness. Thinly sliced apples (like Honeycrisp or Gala) tossed with lemon juice and a pinch of sugar add a crisp, refreshing contrast. Strawberries or raspberries also pair wonderfully—their natural acidity brightens the donuts' spiced flavors.
Arrange the fruit in a loose pile around the donuts for an inviting presentation.
Creamy Toppings
Elevate your donuts with a dollop of whipped cream or vanilla bean ice cream on the side. For a lighter option, try coconut whipped cream—just whip ½ cup coconut cream with 1 tsp powdered sugar until fluffy.
A few toasted pecans sprinkled on top add crunch and a touch of sophistication. These toppings make your donuts feel like a restaurant-quality dessert. 🍦
Presentation Ideas
Display the donuts on a wooden board or marble slab for a rustic yet elegant look. Use a dripping glaze technique by holding the donut over a small bowl while dipping to create elegant, wavy glaze patterns.
For a festive touch, add edible gold leaf or crushed pistachios to the cinnamon sugar mix. Serve with a small pitcher of warm apple cider for a cozy, seasonal vibe.
Make-Ahead Serving
If serving at a gathering, prepare the donuts a day ahead and store them in an airtight container at room temperature. Reheat glazed donuts in the oven at 300°F for 5 minutes to restore their crispness before serving.
Keep the glaze separate until serving to prevent sogginess. This method ensures your donuts stay fresh and delicious, even when made in advance. ✨
Nutrition facts
Frequently asked questions
Can I make these donuts without applesauce?
Yes! For a 1:1 substitution, use 0.5 cup unsweetened pumpkin puree or 0.5 cup mashed ripe banana. The texture will be slightly different—pumpkin adds natural sweetness while banana makes them slightly denser. If you prefer a lighter texture, reduce the milk by 2 tablespoons to balance moisture.
Why did my donuts turn out dense instead of fluffy?
Overmixing the dough develops gluten, making them tough. Mix dry ingredients just until combined—small flour streaks are normal! Also, ensure your baking powder is fresh (test by mixing 1 tsp with water; it should fizz). If your oven runs hot, reduce temperature to 340°F and check at 18 minutes.
How do I store leftover glazed donuts?
Keep them in an airtight container at room temperature for 2 days. For longer storage, freeze glazed donuts (individually wrapped) for up to 3 months. Reheat in a 300°F oven for 5 minutes or microwave for 10-15 seconds to restore crispness. Store glaze separately if reheating to prevent sogginess.
Can I make these donuts vegan?
Replace the butter with vegan butter (like Miyoko's) or coconut oil, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and swap milk for almond or oat milk. For the glaze, use vegan powdered sugar and coconut oil instead of butter. The texture will be slightly different but still delicious!
What’s the best way to test doneness?
Insert a toothpick into the center—it should come out clean or with a few moist crumbs. The edges should pull away slightly from the pan, and the donuts should spring back when gently pressed. If the tops brown too quickly, tent with foil to prevent over-browning while keeping the centers tender.