These baked gluten-free apple cider donuts have cozy farmstand flavor without the deep fryer. I simmer apple cider down for bold apple taste, then roll them in warm cinnamon sugar. They're soft, fluffy, and cake-like, and they freeze perfectly for make-ahead mornings.
Gluten-Free Apple Cider Donuts At A Glance
- ✅ Recipe Name: Gluten-Free Apple Cider Donuts (Baked, Not Fried!)
- 🕒 Ready In: About 45 minutes (includes reducing and cooling the cider)
- 👪 Serves: 12 donuts
- 🍽 Calories: ~166 per donut
- 🥣 Main Ingredients: Apple cider, gluten-free 1:1 flour blend with xanthan gum, brown sugar, granulated sugar, egg, butter (or coconut oil), cinnamon, apple pie spice
- 📖 Dietary Info: Gluten-free, dairy-free option, nut-free, baked not fried
- ⭐ Why You'll Love It: Real orchard flavor from reduced cider, a soft and fluffy texture that never tastes gluten-free, and a tested make-ahead freezer method.
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Why I Bake My Apple Cider Donuts Instead of Frying Them
I grew up in Connecticut, where apple picking was a fall tradition. My favorite part was always the warm apple cider donuts at the farmstand. Most of those are deep-fried in wheat flour, so I wanted a version I could make at home that my whole family could enjoy.
Someone in my family has celiac disease, so gluten-free baking has been part of my kitchen for years. Baking these instead of frying them is simpler and less messy, with no pot of hot oil. It also gives you a softer, cake-like donut. Simmering the apple cider down first adds the bold apple flavor that frying usually gets credit for.
The biggest challenge with gluten-free donuts is keeping them from drying out or turning crumbly. After many test batches, these come out soft, fluffy, and warmly spiced every time. If you love apple season as much as I do, try my gluten-free apple cake, gluten-free apple pie, or healthy apple crisp next.
Jump to:
- Gluten-Free Apple Cider Donuts At A Glance
- Why I Bake My Apple Cider Donuts Instead of Frying Them
- Are Apple Cider Donuts Gluten-Free?
- Ingredients You'll Need
- Substitutions and Variations
- How to Make Baked Gluten-Free Apple Cider Donuts (Step-by-Step)
- What I Learned From Testing These Donuts
- How to Store, Freeze, and Reheat Apple Cider Donuts
- Gluten-Free Apple Cider Donuts FAQs
- More Gluten-Free Fall Baking Recipes You'll Love
- 📖 Recipe
- 💬 Comments
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So moist, soft, and chock-full of yumminess! Simmering the cider is definitely worth it. The apple flavor really comes through, more than any other cider donut I have eaten before.
- Julia
Are Apple Cider Donuts Gluten-Free?
Most apple cider donuts at orchards and farmstands are not gluten-free. They're made with wheat flour and often fried in shared oil, which increases the risk of cross-contact. Apple cider itself is naturally gluten-free, though. When you use a gluten-free 1:1 flour blend, as this recipe does, you can enjoy them safely at home.
Ingredients You'll Need
These baked gluten-free apple cider donuts use simple pantry ingredients plus reduced apple cider for real apple flavor. Find exact amounts in the recipe card below.
- Apple cider: Use fresh, non-alcoholic apple cider, not apple juice or hard cider. Simmering it down concentrates the flavor and keeps the donuts from turning gummy.
- Gluten-free 1:1 flour blend: Choose one with xanthan gum, like Bob's Red Mill 1:1 Baking Flour or King Arthur Measure for Measure. Blends vary a lot, so a different one can make the batter runny. It's the same flour I use in my gluten-free pumpkin cookies.
- Brown and granulated sugar: Brown sugar adds moisture and a hint of molasses, which keeps gluten-free donuts soft.
- Baking soda and baking powder: Baking soda reacts with the cider's natural acidity, and baking powder adds rise for a soft, cake-like texture.
- Cinnamon and apple pie spice: These give the classic warm orchard flavor.
- Egg: Use one large egg at room temperature so it doesn't firm up the melted butter.
- Melted butter: Adds rich donut flavor. Coconut oil or vegan butter works for dairy-free.
- Vanilla and salt: Vanilla softens the spice, and salt balances the sweetness.
- Cinnamon sugar coating: Granulated sugar, cinnamon, and apple pie spice. Roll the donuts while they're still warm so the coating sticks.
Scroll to recipe card for quantities!
Substitutions and Variations
- Make them dairy-free: Swap the melted butter for the same amount of melted coconut oil or vegan butter. I've tested both, and the donuts stay just as tender.
- Regular flour: If you don't need these gluten-free, use the same amount of all-purpose flour in place of the gluten-free blend.
- No apple pie spice? Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice. It gives the same cozy fall flavor.
- Brown sugar swap: Light brown sugar or coconut sugar works in place of dark brown sugar.
- No donut pan: Bake the batter in a greased muffin tin for donut muffins. Fill each cup about ¾ full and add 2 to 3 minutes to the bake time.
- Different coating: Skip the cinnamon sugar and drizzle a simple maple glaze made with ½ cup powdered sugar and 1 to 2 tablespoons maple syrup. For a less sweet option, try the coconut sugar glaze from my baked banana donuts.
How to Make Baked Gluten-Free Apple Cider Donuts (Step-by-Step)
These baked gluten-free apple cider donuts come together in three simple steps: make the batter, pipe and bake, then coat in cinnamon sugar. Full measurements and details are in the recipe card below.
- Step 1: Make the batter. Simmer the apple cider for 10 to 15 minutes, until it reduces by half, then let it cool. Whisk the egg, melted butter, and both sugars together. Add the dry ingredients and the cooled cider, and stir into a smooth batter.
- Step 2: Pipe and bake. Grease your donut pan very well with butter or spray. Transfer the batter to a piping bag or zip-top bag, snip the corner, and fill each well about ¾ full. Bake for 10 to 12 minutes, until golden and puffed.
- Step 3: Coat in cinnamon sugar. While the donuts are still warm, roll them in cinnamon sugar for that classic farmstand finish.
These donuts are best warm with a hot coffee, chai, or a mug of warm apple cider. For a cozy fall brunch, serve them with a bowl of my air fryer apples and pumpkin protein muffins.
What I Learned From Testing These Donuts
- Don't skip reducing the cider: When I tested these without reducing the cider first, the donuts tasted flat and a little gummy. Simmering it down concentrates the apple flavor without adding extra liquid, and it's the step that makes them taste like real cider donuts.
- Pipe the batter, don't spoon it: I tried spoons, scoops, and piping, and piping wins every time. A piping bag or zip-top bag with the corner snipped fills each well evenly, so the donuts bake at the same rate and keep a clean center hole.
- Use a sheet pan for the cinnamon sugar: Spread the cinnamon sugar in a rimmed baking sheet, drop in the warm donuts straight from the oven, and gently shake the pan. It coats every side at once, much faster and less messy than rolling each donut by hand. If they've already cooled, brush them lightly with melted butter first.
How to Store, Freeze, and Reheat Apple Cider Donuts
Like most baked donuts, these taste best the day you make them. If you're making them ahead, here's what I've found works best.
- Room temperature: Store cooled donuts in an airtight container for up to 2 days. If they're already coated, leave the lid slightly cracked so the cinnamon sugar doesn't turn soggy.
- Skip the fridge: Refrigerating dries baked donuts out quickly. Room temperature or the freezer keeps them softer.
- Freezer: Freeze the donuts plain, without the coating, in a freezer-safe bag for up to 2 months. When I froze them already coated, the sugar turned soggy every time.
- Reheat: Warm frozen donuts at 300°F for 5 to 7 minutes, then roll them in fresh cinnamon sugar while they're warm. They taste like they just came out of the oven.
Gluten-Free Apple Cider Donuts FAQs
Yes. Bake the batter in a greased muffin tin for donut muffins. Fill each cup about ¾ full and add 2 to 3 minutes to the bake time.
Apple cider gives the best flavor because it's unfiltered and has more apple taste. Apple juice works in a pinch if you reduce it the same way, but the donuts will taste milder.
Gluten-free batter is stickier than regular batter, so grease every well generously, including the center post. Do this even with a nonstick or silicone pan.
The coating only sticks while the donuts are warm, so coat them right out of the oven. If they've cooled, brush them lightly with melted butter first, then roll them in the cinnamon sugar.
Yes, using a small silicone donut pan that fits your basket. Air fry at 325°F for 8 to 10 minutes, and check early since air fryers vary.
More Gluten-Free Fall Baking Recipes You'll Love
If you loved these soft and fluffy baked apple cider donuts, here are a few more gluten-free recipes to check out next!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Gluten-Free Apple Cider Donuts (Baked!)
Ingredients
Apple Cider Donuts:
- 1 ½ cups (360 ml) fresh apple cider , simmered down to ¾ cup (not apple cider vinegar or hard cider or plain apple juice)
- 1 ½ cups gluten-free 1:1 baking flour, with xanthan gum included (Bob's Red Mill)
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon apple pie spice, store-bought or homemade (see notes)
- 1 large egg, room temperature
- 3 Tablespoons melted unsalted butter
- ½ cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- ½ tablespoon ground cinnamon
- ½ tablespoon apple pie spice, store-bought or homemade (see notes)
Instructions
- Reduce the cider: Simmer the apple cider in a small saucepan for 10 to 15 minutes, until it reduces to about ¾ cup. Let it cool for 10 minutes. Don't skip this step, since it gives the donuts their bold apple flavor.
- Prep the pans: Preheat the oven to 350°F. Grease two 6-cavity donut pans very well, including the center posts.
- Mix the wet ingredients: In a medium bowl, whisk the egg, melted butter, brown sugar, granulated sugar, and vanilla until smooth. Don't add the cider yet.
- Mix the dry ingredients: In another bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, and apple pie spice.
- Combine: Add the dry ingredients to the wet in two batches, alternating with the cooled cider. Stir gently just until no flour streaks remain.
- Fill the pans: Transfer the batter to a piping bag or large zip-top bag, snip the corner, and pipe into the wells until each is about ¾ full.
- Bake: Bake for 10 to 12 minutes, until puffed, golden, and springy when lightly touched.
- Coat: Pour the cinnamon sugar into a rimmed baking sheet. Add the warm donuts straight from the oven and gently shake the pan to coat. If the donuts have cooled, brush them lightly with melted butter first.
- Serve: Enjoy warm for the softest texture.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Tati Chermayeff says
These are absolutely delicious and surprisingly easy to make! I first made these early baking days and it was so easy to make and felt so fancy. Super soft! Super fluffy! Perfectly sweet! Love!
Kristine says
Yum! I can’t find gf donuts at any MA farms. This was such a treat. Thank you 🙂
Tati Chermayeff says
Hi! SO happy to hear that 🙂 I love these.
Brittany B. says
I used America’s Test Kitchen gf flour blend plus 1/2 teaspoon of xanthan gum and my batter was rather runny. Different gluten free flours behave so differently so I would recommend that others stick to the blend recommended in the recipe and don’t go rogue like I did!
I baked 6 donuts with the initial batter and they came out ok. They stuck to my silicone pan, but the texture was nice. Perhaps it has been too long since I had a real donut, but I found them super sweet (even without the cinnamon sugar coating). The flavor was tasty though! They remind me more of a spice cake than an apple cider donut. The flavor of the apple pie spice was prominent. I took the second half of the batter, added a little oat and coconut flour to thicken the batter and baked them in a mini muffin tin for 10 minutes. Those came out a little better and felt like little donut holes. Still sweet but more balanced in the spice/flavor profile. All in all, a tasty fall treat! I think I am going to try eating it with a little cream cheese on top.
Tati Chermayeff says
Thank you so much for such a detailed review! You're right, gluten-free blends really do behave differently, so the 1:1 blend with xanthan gum makes a big difference here. For the sticking, grease every well well, even with silicone, and don't forget the center post. I love your mini muffin donut hole idea, and cream cheese on top sounds amazing!
Mac says
The flavor was good for these, delicious actually. I’m going to reduce the sugar next time I make them, it was super intense.
Tati Chermayeff says
So glad you loved the flavor! Definitely feel free to cut back on the sugar. Let me know how they turn out if you try it!
Jessica says
Outstanding! I didn't have gluten free flour or enough sugar so I used kodiak buttermilk mix and date sugar instead, and they still turned out great. Simmering the apple cider is KEY. Great recipe and easy, too - a winner!
Tati Chermayeff says
Wow, Kodiak mix and date sugar is such a fun swap! So happy they still turned out great. And yes, simmering the cider is my favorite step too. Thanks for coming back to share!
Julia says
Absolutely AMAZING - so moist, soft, and chock-full of yumminess! Simmering the cider is definitely worth it, the apple flavor really comes through, mores than any other cider donut I have eaten before. I am SO impressed by this recipe and will 100% be making them again (likely very soon)!
Julia says
Oops, meant to write soft, not sock!
Tati Chermayeff says
This made my day, thank you! So happy the cider flavor really came through for you. Enjoy the next batch!