Baked Gluten-Free Apple Cider Donuts
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!
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.
Notes
Apple cider reduction: Reducing the cider is essential for deep orchard flavor. If you skip this step, the donuts will be less flavorful and slightly gummy.
Flour choice: A high-quality gluten-free 1:1 blend with xanthan gum gives the best texture. If your blend doesn’t contain xanthan gum, add ¼ teaspoon.
Dairy-free option: Swap butter for melted coconut oil or vegan butter (both tested).
No donut pan? Bake the batter in a muffin tin for “donut muffins.” Fill cups ¾ full and add 2–3 minutes to the bake time.
Coating tip: Toss donuts in cinnamon sugar while still warm. If cooled, brush lightly with melted butter before coating.
Freezer-friendly: Freeze plain donuts (without sugar coating) for up to 2 months. Reheat at 300°F for 5–7 minutes, then coat in cinnamon sugar.
Nutrition
Calories: 166kcal | Carbohydrates: 33g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 23mg | Sodium: 236mg | Potassium: 54mg | Fiber: 2g | Sugar: 19g | Vitamin A: 113IU | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
