Skip the deep fryer—these baked gluten-free apple cider donuts are fluffy, cozy, and taste just like the farmstand version. They're lighter, ready in 30 minutes, and freezer-friendly for a make-ahead fall treat. So good!
A Quick Look At The Recipe
- ✅ Recipe Name: Baked Gluten-Free Apple Cider Donuts Recipe
- 🕒 Ready In: 30 minutes
- 👪 Serves: 12 donuts
- 🍽 Calories: ~170 calories per donut
- 🥣 Main Ingredients: Apple cider reduction, gluten-free flour blend, brown sugar, granulated sugar, eggs, butter (or coconut oil), cinnamon, apple pie spice
- 📖 Dietary Info: Gluten-free, dairy-free option, baked, not fried
- ⭐ Why You'll Love It: Farmstand flavor from real apple cider reduction, gluten-free without compromise, and ready in just 30 minutes.
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I grew up in Connecticut, and apple picking was a fall tradition. I always loved orchard apple cider donuts, but the ones at farmstands are usually deep-fried and packed with sugar. That's why I created a healthier gluten-free version you can bake at home. They are made with real apple cider, they're baked (never fried), and rolled in cinnamon sugar so they taste just as cozy and indulgent as the originals - very similar to my delicious gluten-free apple cake recipe.
Because I have a family member with celiac, gluten-free baking has always been part of my kitchen. Over the years, I've learned one thing: no one wants dry, crumbly donuts. After testing dozens of recipes, this one nails it — soft, spiced, and right up there with my Gluten-Free Apple Pie, Gluten-Free Frosted Pumpkin Cookies, Healthy Apple Crumble Muffins, and even my cinnamon-sugar favorite Healthy Snickerdoodles (which are all gluten-free).
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- Need to substitute an ingredient?
- How to Make the Gluten-Free Apple Cider Donuts in the Oven
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- How to Store and Freeze
- More Gluten-Free Fall Baking Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
Absolutely AMAZING - 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. I am SO impressed by this recipe and will 100% be making them again (likely very soon)!
- Julia
Why You'll Love This Recipe
- Baked, not fried: All the cozy apple cider donut flavor without the mess or oil.
- Gluten-free without compromise: Soft, fluffy, and no one will ever guess they're gluten-free.
- Healthier twist: Lighter than farmstand donuts but still totally indulgent.
- Quick and easy: Ready in just 30 minutes, start to finish.
- Make-ahead friendly: Freeze, reheat, and coat in cinnamon sugar when you're ready to enjoy.
Ingredients You'll Need
- Gluten-free flour blend: Use a quality 1:1 blend with xanthan gum (I like Bob's Red Mill 1:1 Baking Flour or King Arthur). The xanthan gum is key for structure — without it, the donuts won't hold their soft, fluffy texture.
- Apple cider: Use real cider, not juice or vinegar, and reduce it so the flavor is stronger and bolder.
- Brown sugar: Adds moisture and a hint of molasses richness, helping to keep these donuts soft instead of dry.
- Granulated sugar: Sweetens the batter and is also what makes the cinnamon sugar coating so irresistible.
- Baking powder + baking soda: Using both gives the donuts lift and keeps them cakey and tender.
- Spices: Cinnamon and apple pie spice are the stars here. If you can, grate a little fresh nutmeg — it makes a big difference in flavor.
- Eggs: Help bind everything together and add moisture. If you're egg-free, a flax or chia egg works, but the texture will be a little denser.
- Butter (or coconut oil): Butter gives richness and that classic donut taste. For dairy-free, melted coconut oil or vegan butter works perfectly.
- Vanilla extract: Rounds out the apple and spice flavors so every bite tastes warm and balanced.
- Salt: Just a pinch keeps the sweetness in check and makes the flavors pop.
- Cinnamon sugar coating: Don't skip it — that's what makes them taste like the farmstand classic. Coat the donuts while they're warm so the sugar sticks.
Scroll to recipe card for quantities!
Easy Substitutions & Variations
- Make them dairy-free: Use the same amount (6 tablespoons) of melted coconut oil or vegan butter instead of regular butter. Both keep the donuts tender.
- Regular flour option: If you don't need these to be gluten-free, use the same amount of all-purpose flour in place of the gluten-free blend.
- Apple pie spice substitute: If you don't have apple pie spice, use 1 teaspoon cinnamon + ¼ teaspoon nutmeg + ⅛ teaspoon allspice. It gives the same cozy fall flavor.
- Dark brown sugar substitute: Use coconut sugar or light brown sugar in place of dark brown sugar.
- Coating: Stick with cinnamon sugar, or try a maple glaze (½ cup powdered sugar + 1–2 tablespoons maple syrup) for a different finish, or try my coconut sugar glaze that I used on these homemade baked banana donuts!
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
How to Make the Gluten-Free Apple Cider Donuts in the Oven
- Step 1: Simmer the apple cider for 10–15 minutes until it reduces by half, then let it cool slightly. Whisk together the egg, melted butter, brown sugar, and granulated sugar. Add the dry ingredients and mix into a smooth batter.
- Step 2: Transfer the batter to a piping bag or zip-top bag, snip the corner, and fill the donut pan wells about ¾ full. Make sure the donut pan is VERY well greased with butter or spray.
- Step 3: Bake for 10–12 minutes, until golden and puffed. While still warm, roll the donuts in cinnamon sugar for that classic farmstand finish.
Expert Tips
- Coat while warm: Roll the donuts in cinnamon sugar right after baking, so it sticks perfectly. If they've cooled, lightly brush with melted butter first.
- Don't skip reducing the cider: Don't rush this step — reducing the cider is what gives these donuts their rich apple flavor. When I tested without reducing, the donuts tasted flatter.
- Use a piping bag: I've tried spoons, scoops, and bags, and a piping bag (or zip-top bag with the corner cut) always makes for the most even, bakery-style donuts.
- Pro freezing tip: It's best to freeze these donuts plain. I've tested coating before freezing, and the sugar always turns soggy. For the best results, freeze them without the coating and roll them in cinnamon sugar after reheating.
Serving Suggestions
These baked gluten-free apple cider donuts are at their best warm, fresh from the oven, with the cinnamon sugar coating still crisp. Pair them with hot coffee, chai tea, Protein Hot Chocolate, or a mug of warm apple cider for the ultimate cozy fall breakfast or treat.
They're also a hit for brunch spreads — serve alongside seasonal fruit, yogurt, this Sweet Potato Crusted Quiche, or Pumpkin Protein Muffins for a complete fall menu. For dessert, add them to a holiday dessert board with Chocolate Chip Oat Flour Cookies, mini pies, and my Healthy Sugar Cookies.
If you want something more indulgent, top the donuts with a maple glaze or serve warm with a scoop of vanilla ice cream (I love this High-Protein Cottage Cheese Ice Cream). However you plate them, these donuts bring that classic orchard-farmstand vibe right to your kitchen — cozy, nostalgic, and 100% gluten-free.
Frequently Asked Questions
Yes! Replace butter with 6 tablespoons of coconut oil or vegan butter. Coconut oil makes the crumb denser; vegan butter keeps it closest to the original.
Reducing concentrates the flavor and removes excess water. Without it, the donuts taste flat and the batter turns gummy. Reduced cider = bold orchard flavor and the perfect farmstand texture.
Yes, but they need a pan for structure. Use a silicone donut pan that fits in your air fryer and bake at 325°F for 8–10 minutes. Check early to avoid over-baking.
Mix 3 tablespoons of cinnamon, 1 tablespoon of nutmeg, 1 teaspoon of allspice, and 1 teaspoon of ginger. Add ½ teaspoon cardamom for warmth. Store up to 6 months and use 1 teaspoon in this recipe.
A donut pan ensures the classic ring shape and even baking. Without one, bake the batter in a muffin tin for "donut muffins." Fill cups ¾ full and bake 2–3 minutes longer.
The coating sticks best when the donuts are warm. Toss them right out of the oven. If cooled, lightly brush with melted butter, then roll in the cinnamon sugar.
How to Store and Freeze
These donuts are best fresh the day they're baked, but here's how to store them if you want to make them ahead.
- Storing: For the best texture, enjoy within 24 hours — baked donuts dry out quickly. Store cooled donuts in an airtight container for up to 2 days. If you coat them in cinnamon sugar, leave the lid slightly cracked so they don't get soggy.
- Refrigerator: I don't recommend refrigerating baked donuts — it dries them out quickly. Room temp or freezer storage works much better.
- Freezer: For more extended storage, freeze the donuts plain (without the sugar coating) in a freezer-safe bag for up to 2 months. When ready to enjoy, reheat at 300°F for 5–7 minutes, then roll in fresh cinnamon sugar. This keeps them tasting like they just came out of the oven.
- Pro tip from testing: Coating before freezing always makes the sugar soggy. It's best to freeze them plain and add the cinnamon sugar after reheating.
More Gluten-Free Fall Baking Recipes You'll Love
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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
Baked Gluten-Free Apple Cider Donuts
Ingredients
Apple Cider Donuts:
- 1 ½ cups (360 ml) apple cider juice , simmer to reduce to ¾ cup (don’t use juice or vinegar)
- 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 - 1 ½ teaspoon ground cinnamon
- 1 teaspoon apple pie spice, store-bought or homemade (see FAQ)
- 1 large egg, room temperature
- 3 tablespoon 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, *notes below on how to make your own
Instructions
- Reduce the cider: Add 1 ½ cups apple cider to a small saucepan. Simmer for 10–15 minutes until it reduces to about ¾ cup. Let it cool for 10 minutes. Don’t skip this step — it gives the donuts their rich flavor!
- Prep the pans: Preheat the oven to 350°F. Grease two 6-cavity donut pans very well and set aside.
- Mix the wet ingredients: In a medium bowl, whisk together the egg, melted butter, brown sugar, granulated sugar, and vanilla extract until smooth. Do not add the cider yet.
- Mix the dry ingredients: In another bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, and apple pie spice until evenly combined and free of clumps.
- Combine wet, dry, and cider: Add the dry mixture to the wet in two batches, alternating with the reduced apple cider (a total of ¾ cup). Stir gently after each addition. Scrape the sides of the bowl and make sure no streaks of flour remain.
- Fill the pans: Transfer the batter to a large zip-top bag or piping bag. Snip the corner and pipe the batter into the donut pan wells, filling each about ¾ full.
- Bake: Bake for 10–12 minutes, until the donuts are puffed and golden. They should spring back lightly when touched.
- Coat in cinnamon sugar: While still warm, toss the donuts in a shallow dish of cinnamon sugar. (Tip: place the sugar in a rimmed baking sheet, drop the donuts in straight from the oven, and shake gently to coat.) If coating later, lightly brush the cooled donuts with melted butter first, then toss in sugar.
- Serve: Enjoy warm for the best soft, cakey texture.
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.
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.
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!
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!