Gluten-Free Apple Cider Donuts (Baked!)
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.
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
Flour: Use a 1:1 gluten-free blend with xanthan gum. If yours doesn't include it, add ¼ teaspoon. Other blends can make the batter runny.
Dairy-free: Swap the butter for the same amount of melted coconut oil or vegan butter. I've tested both.
Homemade apple pie spice: Mix 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice.
No donut pan: Bake in a greased muffin tin, filled about ¾ full, and add 2 to 3 minutes.
Storage: Keep in an airtight container at room temperature for up to 2 days. Don't refrigerate them.
Freezing: Freeze plain, uncoated donuts for up to 2 months. Reheat at 300°F for 5 to 7 minutes, then roll them 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
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