Eggless Apple Cider Donut Cake with Brown Butter Glaze – A Cozy Fall Favorite

This Eggless Apple Cider Donut Cake is the ultimate cozy fall treat—moist, buttery, and packed with apple cider flavor in every bite. As an allergy mom and baker with 12+ years of egg-free baking under my belt, I know how important it is to make desserts that feel just as special and indulgent as the classics. This one hits all the notes: simple ingredients, no fuss, and a brown butter glaze that takes it over the top. It’s perfect for sharing at brunch, fall gatherings, or just as a sweet treat with your afternoon coffee.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 

For the Apple Cider Cake: 

• Apple cider: Apple cider is an unfiltered, unsweetened, non-alcoholic beverage made from apples. It’s mostly available in the US and Canada. Do not use apple juice or applesauce in place of cider, as it does not have the same complex flavors and consistency that cider has. You can use store-bought or homemade apple cider. See the instructions in this post for making apple cider at home.
• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients.
• Baking powder and baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Spices: For extra warm flavors. I used ground cinnamon and apple pie spice.  
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
• Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. 
• Sugar: For this recipe, you will need regular white granulated sugar or caster sugar, and brown sugar.
• Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.
• Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
• Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.

For the Brown Sugar Glaze

• Brown sugar: Light or dark brown sugar will work for this glaze.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
• Heavy cream: Make sure it has at least 35% fat content.
• Confectioners’ sugar: Regular confectioners’ sugar, also known as powdered sugar.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Reduce the Apple Cider

Bring apple cider to a boil in a small pot over medium-high heat. Boil until reduced to half and syrupy. Let it cool while you prepare the batter.

Step 2 – Make the Egg-Free Cake Batter

Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large mixing bowl. In a separate bowl, whisk together melted butter, oil, sugars, milk, reduced apple cider, yogurt, and vanilla until combined. Add the dry ingredients to the wet ingredients; mix until evenly combined with no lumps. 

Step 3 – Pour the Batter Into the Prepared Pan

Step 4 – Bake

Bake for 40 – 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove it from the pan. Allow the cake to cool completely on a wire cooling rack before glazing or slicing.

Step 5 – Make the Glaze

Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring often. Allow to boil for 1 minute without stirring, then reduce the heat to low and simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. 

Allow the glaze to cool and slightly thicken. Drizzle glaze over the cake right before serving. NOTE: If your glaze thickens up too much before serving the cake, warm it in the microwave for 10 -15 seconds and stir until smooth.

PRO TIP: Instead of grazing your cake with brown sugar glaze, you can brush the whole cake with melted butter and then sprinkle it with cinnamon sugar.

Easy Homemade Apple Cider

Stove: Place 1 peeled orange (quartered), 10 medium apples (quartered), 3 cinnamon sticks, 2 teaspoons ground cloves, and 2 teaspoons ground allspice into a large pot. Add enough water to cover the fruit, about 8 cups. Bring everything to a simmer. Reduce the heat, cover, and simmer for 2 hours. Mash the fruit with a large spoon or potato masher. Cook for an additional hour. Then, strain the mixture using a fine-mesh sieve or cheesecloth. Once you’ve strained all the cider, you can add a sweetener of your choice to taste or just leave it sugar-free. If you decide to add sugar, adjust the sugar to your taste. I usually use 1/4 cup (50g) granulated sugar for a spicier cider. If you prefer your apple cider on the sweeter side (like the kind you buy at the store), use 1/2 cup (100g) of granulated sugar.

Slow Cooker: Place 1 peeled orange (quartered), 10 medium apples (quartered), 3 cinnamon sticks, 2 teaspoons ground cloves, and 2 teaspoons ground allspice into the slow cooker. Add enough water to cover the fruit, about 8 cups. Cook on LOW for 6 – 8 hours (or overnight). Mash the fruits and cook for an additional hour. Then, strain the mixture using a fine-mesh sieve or cheesecloth. Once you’ve strained all the cider, you can add a sweetener of your choice to taste or just leave it sugar-free. If you decide to add sugar, adjust the sugar to your taste. I usually use 1/4 cup (50g) granulated sugar for a spicier cider. If you prefer your apple cider on the sweeter side (like the kind you buy at the store), use 1/2 cup (100g) of granulated sugar.

Substitutions & Additions

Apple Pie Spice Blend: If you don’t have apple pie spice, substitute 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.

Storing & Freezing Instructions

Store: Leftover cake can be stored (well-wrapped) at room temperature for 3-4 days. It can also be stored in the refrigerator for a smidge longer. 

Freeze: This cake can be frozen for up to 1 month. To freeze, make sure the cake cools completely and wrap it in several layers of plastic wrap to ensure it is tightly sealed. An extra layer of aluminum foil wouldn’t be a bad idea, either. It’s a small step that offers extra protection against freezer burn! 

Defrost the cake at room temperature before serving and frosting. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen. 

Recipe Card

This recipe was originally published in November 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in September 2025 to make it as helpful as possible!