Desserts
This applesauce cake donut recipe delivers the perfect balance of tender, spiced cake donuts with a crispy glaze finish—no yeast required. 💛 The secret lies in applesauce replacing some of the fat, keeping them moist while adding natural sweetness and depth.
I developed this recipe after years of perfecting cake donuts that stay soft inside with a golden, crackly exterior, even after glazing.
The beauty of these donuts is their versatility—whether you prefer a classic cinnamon glaze, rich chocolate drizzle, or even a tangy cream cheese frosting, they hold up beautifully.
The cake batter is simple to mix with basic pantry staples like flour, baking powder, and eggs, but the applesauce makes all the difference in texture and flavor. No special equipment needed, just a deep fryer or air fryer for that signature crispiness.
What makes these stand out is how they achieve both moist centers and crispy exteriors without compromising flavor. The spiced cake base ensures every bite has warm cinnamon notes, while the glaze adds that satisfying crunch.
These donuts are ideal for breakfast, brunch, or even dessert—perfect for feeding a crowd or treating yourself to something special.
Once you try this recipe, you’ll never go back to store-bought donuts. The combination of tender cake and glossy glaze creates a texture and flavor profile that’s hard to resist. Let’s get started on making these delicious, foolproof donuts!
Ingredients for applesauce cake donut
Twelve simple ingredients, twelve perfect donuts with crispy glaze and moist centers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Unsweetened Applesauce 🍎 | 1 cup | Unsweetened, smooth variety |
| Granulated Sugar 🍚 | ½ cup | White sugar preferred |
| Brown Sugar 🍚 | ¼ cup | Light brown for depth |
| Large Eggs 🥚 | 2 whole | Room temperature for mixing |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for easier mixing |
| Baking Powder 🍞 | 2 tsp | Freshly opened for lift |
| Ground Cinnamon 🌿 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated for warmth |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Vegetable Oil 🫒 | ¼ cup | For frying, 350°F |
| Powdered Sugar 🍚 | 2 cups | For glaze, sifted |
| Milk 🥛 | ¼ cup | For glaze consistency |
| Ground Cinnamon 🌿 | 1 tbsp | For glaze, extra flavor |
The applesauce is the game-changer here—unsweetened and smooth is key, no chunks. I grab mine from Trader Joe's or the store brand at Kroger—both work perfectly. The flour? King Arthur or Gold Medal are my go-tos for that tender crumb. Eggs should be room temperature, so take them out 15 minutes before mixing. Butter? Cold cubes mix easier and create flakier donuts. The cinnamon and nutmeg need to be fresh—if you've had them for more than 6 months, toss them. Penzeys or the spice aisle at Whole Foods have great options.
No applesauce? Plain Greek yogurt works in a pinch—same moisture, different flavor. Out of powdered sugar? Sifted granulated sugar with 1 tsp cornstarch mimics it. The glaze can be chocolate too—swap powdered sugar for melted chocolate chips (about 1 cup) and add 1 tsp milk. For a tangy twist, mix in 1 tbsp lemon juice with the glaze milk. The baking powder is non-negotiable—double-check it's fresh or your donuts will be dense. Want extra crispiness? Add 1 tsp cornstarch to the batter.
Donut batter keeps for 2 days in the fridge, covered. For extra crispiness, fry in batches and keep the oil at 350°F. Glazed donuts stay fresh for 3 days at room temperature, but the glaze gets sticky after day 2. Freeze unglazed donuts for 1 month—glaze them right after thawing. I like to portion the batter into ziplock bags with a piping tip for easy frying. The glaze sets best when chilled for 10 minutes before serving.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s literally a dump-and-stir situation. The applesauce replaces oil—no greasy hands, no measuring cups of butter, just fold in the flour and eggs until it’s just done. Honestly, my 10-year-old could do it (and has, multiple times).
- Moist Without the Fuss: That combo of brown sugar and unsweetened applesauce? It keeps these donuts tender for days—no dry, sad crumbs here. The sugar caramelizes just enough to give them a subtle depth, like a cross between cake and donut perfection. (Yes, even on a Tuesday night.)
- Breakfast or Snack: I make a batch on Sundays because they’re equally great with coffee as they are with a glass of milk. Drizzle with cinnamon sugar, or skip the sweetness and add a sprinkle of flaky salt—suddenly, they’re a fancy brunch treat or a quick pick-me-up. My husband steals them straight from the pan.
- Pantry Magic: Between us, this recipe is my secret weapon for when I’ve got flour but nothing else. Applesauce is cheap, eggs are cheap, and you’re left with a dozen donuts that cost pennies each. Freeze half for later—no one will guess they’re not from the bakery. (Not the prettiest, but the taste makes up for it.)
Step-by-step instructions for applesauce cake donuts
Here's how to make these tender, spiced donuts with a perfect glaze—moist inside, crispy outside.
👨🍳 Step 1: Mix the Batter for Light, Fluffy Donuts
In a large mixing bowl, combine the 1 cup unsweetened applesauce, 0.5 cup granulated sugar, 0.25 cup brown sugar, and 0.5 cup milk. Whisk until smooth—this creates the moist base for your donuts. In a separate bowl, mix the 2.5 cups all-purpose flour, 2 tsp baking powder, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, and 0.5 tsp salt. Sift the dry ingredients over the wet mixture to avoid lumps.
Add the 2 whole large eggs and 0.5 cup cold cubed unsalted butter to the bowl. Gently fold everything together just until combined—overmixing develops gluten, which makes donuts tough. The batter should be thick but pourable, like pancake batter. Here's the thing—don't worry if it looks a little thick. The applesauce keeps them moist even if the texture seems dense.
🔥 Step 2: Fry the Donuts to Golden Perfection
Heat 0.25 cup vegetable oil in a deep skillet or donut fryer to 350°F. Use a donut cutter or two spoons to drop 1-tablespoon portions of batter into the hot oil. Fry 2-3 donuts at a time for 1-2 minutes per side until they're golden brown—not dark brown. You'll know they're done when a toothpick inserted comes out clean.
Real talk: Don't rush this step. Undercooked donuts will be doughy inside, and overcooked ones burn. Keep the oil at 350°F—if it gets too hot, the outside browns before the inside cooks through. Transfer fried donuts to a paper towel-lined plate to drain excess oil. Let them cool for 5 minutes before glazing—they'll firm up as they cool.
🍳 Step 3: Prepare the Cinnamon Glaze
While the donuts cool, make the glaze by whisking together 2 cups powdered sugar, 0.25 cup milk, and 1 tbsp ground cinnamon in a bowl. The mixture should be smooth and thick enough to coat the back of a spoon. If it's too thick, add 1-2 drops of milk at a time until it reaches a drizzling consistency. Here's where it gets fun—taste it! Adjust the sweetness if needed, but remember, the donuts are already lightly sweetened.
I like to strain the glaze through a fine-mesh sieve to remove any lumps. This ensures a silky finish. The glaze should coat a spoon like honey—thick enough to cling but thin enough to drip slightly. If you're feeling fancy, add a pinch of salt to balance the sweetness and enhance the cinnamon flavor.
🍽️ Step 4: Glaze and Serve Warm
Dip each cooled donut halfway into the glaze, letting any excess drip off. Place them on a wire rack to set for 10 minutes—this allows the glaze to harden just enough to hold its shape. The donuts should have a crispy, glossy finish with a hint of cinnamon sparkle. Serve warm for the best texture: tender inside with a crispy exterior and that perfect balance of sweetness and spice.
Pro tip: If you're making these ahead, store the unglazed donuts in an airtight container for up to 2 days. Glaze them just before serving so they stay fresh and crispy. Pair with a cup of coffee or tea for the ultimate cozy treat. Each bite delivers that moist, cake-like texture with a hint of warm spices—exactly what makes these donuts special.
Pro Tips For Making Applesauce Cake Donut
- Use Room-Temp Eggs: Mixing cold eggs into your batter will make it lumpy and uneven. Let those eggs sit out for 20 minutes first—your donuts will come together smoother and rise better.
- Don’t Overmix the Batter: Once you add the flour, stir just until combined. I used to beat this like I was making pancakes, and my donuts turned out dense. Two or three gentle folds is all you need.
- Chill the Dough 30 Minutes: This isn’t optional. Skipping it means your donuts will spread too much in the fryer, turning out flat and greasy. Cover the dough and let it rest—your future self will thank you.
- Fry in Small Batches: A crowded fryer lowers the oil temperature, leading to soggy centers. Work in groups of 2-3 donuts max, and keep the oil at 350°F—consistent heat is the thing that matters most.
Creative variations of this recipe
Spiced Caramel Twist
Swap the cinnamon glaze for a spiced caramel drizzle by combining 1 cup melted caramel sauce (store-bought or homemade) with 1 tsp cinnamon and ½ tsp smoked paprika. Thin with 1 tbsp cream cheese softened to make it easier to drizzle.
This adds a rich, buttery depth that pairs perfectly with the cake's spiced notes. I like to drizzle it in a zigzag pattern for extra visual appeal. 💛
Chocolate-Dipped Variety
For chocolate lovers, melt 1 cup semi-sweet chocolate chips with 1 tbsp coconut oil for smoothness, then dip the cooled donuts halfway. Let the excess drip off, then roll the tops in crushed pecans or toasted coconut.
Chill for 10 minutes to set the chocolate. This version feels decadent but keeps the cake's tender texture intact.
Lemon-Blueberry Fusion
Brighten things up with a lemon-blueberry glaze by mixing 1.5 cups powdered sugar with 2 tbsp lemon juice and 1 tbsp milk. Fold in ¼ cup chopped blueberries for bursts of fruitiness.
Drizzle over the donuts and sprinkle with flaky sea salt to balance the sweet-tart flavors. This works especially well if you add 1 tsp lemon zest to the batter for extra zing.
Maple-Bacon Glaze
For a savory-sweet kick, make a maple-bacon glaze by simmering ½ cup maple syrup with 2 tbsp chopped cooked bacon until slightly reduced. Strain out the bacon bits (or leave them in for texture), then whisk in 1 cup powdered sugar until smooth.
Drizzle over the donuts and top with extra bacon crumbles. The smoky-sweet contrast is unexpected but addictive. 🔥
Vegan Adaptation
To make these donuts vegan, replace the eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water (let sit for 5 minutes to thicken), and use vegan butter or coconut oil instead of dairy butter.
For the glaze, swap milk for almond milk or oat milk. The applesauce already keeps them moist, so no other adjustments are needed. These taste just as rich and satisfying!
Gluten-Free Option
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend (like Bob's Red Mill or King Arthur). Add ½ tsp xanthan gum to help bind the batter.
The applesauce helps maintain moisture, but you might need to adjust the liquid slightly—start with 0.4 cup milk instead of 0.5 cup. Fry carefully, as gluten-free batters can be more delicate. The texture stays tender, just like the original!
Nutrition facts
Frequently asked questions
Can I make these donuts without frying them?
Yes! For a healthier version, bake them in the oven at 375°F for 10-12 minutes on a parchment-lined tray. Use a donut pan or spoon rounded balls of batter onto the sheet. They'll be slightly less crispy but still delicious. Brush with melted butter while warm for extra moisture.
Why did my donuts turn out dense instead of cake-like?
Overmixing the batter develops gluten, making them tough. Stop mixing as soon as the dry ingredients disappear. Also, ensure your baking powder is fresh—old leavening won't provide enough lift. The applesauce should be unsweetened and smooth (no chunks) to maintain moisture without heaviness.
How do I store these donuts to keep them fresh?
Store unglazed donuts in an airtight container at room temperature for 2 days. Glazed donuts last 3 days but best enjoyed fresh. For longer storage, freeze unglazed donuts for 1 month—glaze them right after thawing. Keep them separated with parchment paper to prevent sticking.
Can I use a donut maker instead of frying?
A donut maker works perfectly—just follow the manufacturer's oil temperature guidelines (350°F is ideal). The key is to cook them until golden brown (about 3-4 minutes). They'll be slightly less crispy than fried but still tender inside. The glaze will add that satisfying crunch.
What if I don't have applesauce?
Use 1 cup plain Greek yogurt or mashed ripe banana as a substitute. For a neutral flavor, try 1 cup unsweetened applesauce substitute (like Mott's brand). If using banana, reduce the sugar by 2 tablespoons since bananas are naturally sweet. The texture will be slightly different but still moist.