Whip Up Your Weekend: applesauce cake doughnuts

Applesauce Cake Doughnuts, (WPDE)

Just a few days after National Doughnut Day, Chef Geoff Blount made a healthier version for us. The applesauce cake doughnuts are a quick and easy treat! Chef Geoff said if you don't have a doughnut pan, you can make these in muffin tins.


  • 1 cup flour
  • 1/2 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 1/3 cup buttermilk
  • 1/4 cup applesauce
  • 2 tbsp. oil
  • 1/2 tsp. vanilla
  • 1 egg white, lightly beaten


Preheat oven to 400 degrees. Spray your mini-donut pan with oil or coat with butter and set aside.

In a small bowl, thoroughly combine flour, sugar, baking soda, baking powder, and salt.

In a large bowl, whisk together milk, buttermilk, applesauce, oil, and vanilla.

Fold mixture into wet ingredients and stir just until moistened; fold in egg white.

Add 1 tbsp. batter per mold, leaving the center peg showing above the batter.

Bake 10 minutes or until dough springs back when touched with your finger.

Remove from oven and cool for 2 minutes, then loosen donuts. While still warm, dip donuts in sugar, powdered sure, or a mixture of cinnamon and sugar, coating well. Or cover with a glaze of 1/2 cup powdered sugar and 2 tsp. milk.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.