Gluten Free Apple Cider Donuts Recipe

Introduction

These gluten free apple cider donuts are a delightful treat perfect for autumn mornings or anytime you crave a cozy, spiced snack. Light, fluffy, and bursting with warm cinnamon flavor, they’re easy to make and sure to impress. The reduced apple cider adds a pleasant tang and sweetness without overpowering.

Ingredients

• 1.5 cups gluten free 1-to-1 flour (186g)
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp kosher salt
• 1.5 tsp baking powder
• ½ tsp baking soda
• 1.5 cups fresh apple cider
• 1 large egg (at room temp)
• ⅔ cup coconut sugar or cane sugar (110g)
• ⅓ cup unsweetened applesauce (at room temp)
• ¼ cup avocado oil or melted & cooled refined coconut oil (55ml)
• 1 tsp vanilla extract
• ½ cup monkfruit sweetener or cane sugar (100g)
• 1 tsp cinnamon (for coating)

Instructions

1. Step 1: Add the apple cider to a large pan over medium heat. Let it bubble and reduce for 5-8 minutes until about ¾ cup remains. Transfer to a measuring cup and top off with fresh cider if needed. Allow the reduced cider to cool, using the fridge to speed up if desired.
2. Step 2: Preheat the oven to 350°F and grease two donut pans (12 cavities total) with cooking spray.
3. Step 3: In a large bowl, whisk together the gluten free flour, 1 tsp cinnamon, nutmeg, salt, baking powder, and baking soda. Set aside.
4. Step 4: In another large bowl, whisk the egg, coconut sugar, applesauce, avocado oil, and vanilla extract. Slowly pour in the cooled reduced apple cider while continuing to whisk.
5. Step 5: Add the dry ingredients to the wet mixture. Use a spatula to gently combine until mostly smooth, allowing a few small clumps.
6. Step 6: Spoon or pipe the batter into the donut cavities, filling about ¾ of each one.
7. Step 7: Bake the donuts for 10 minutes in the preheated oven.
8. Step 8: While baking, mix the monkfruit sweetener and 1 tsp cinnamon in a shallow bowl for the coating.
9. Step 9: Remove donuts from the oven and cool in the pan for 3 minutes. Gently loosen and transfer to a wire rack.
10. Step 10: While still warm, dunk each side of the donuts into the cinnamon sugar mixture so it sticks without melted butter.
11. Step 11: Let the donuts cool for about an hour for best texture before serving. They will be light and fragile when fresh but firmer as they cool.

Tips & Variations

• Use a piping bag or a ziplock bag with a corner cut off to fill donut pans neatly and evenly.
• For a dairy-free option, substitute avocado oil with refined coconut oil as noted.
• Reduce the amount of cinnamon sugar coating if you prefer a milder sweetness.
• Try adding a pinch of ground cloves or allspice to the batter for extra autumn flavor.

Storage

Store leftover donuts in an airtight container at room temperature for up to 3 days. The cinnamon sugar coating may soak into the donuts over time. To refresh, warm them gently in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with regular all-purpose flour in the same amount, but the texture may be slightly different. Adjust baking time if needed.

Do I have to reduce the apple cider?

Reducing the apple cider concentrates the flavor and removes excess liquid, which is important for the right donut texture. Skipping this step may result in soggy batter and less apple flavor.

Gluten Free Apple Cider Donuts Recipe

Print Recipe

★★★★★

4.6 from 112 reviews

These Gluten Free Apple Cider Donuts are light, fluffy, and bursting with warm spices. Made with gluten free flour and naturally sweetened with coconut sugar and reduced apple cider, they offer a delightful fall-inspired treat that’s perfect for breakfast or an afternoon snack. Coated in a cinnamon sugar mixture, these donuts are baked to perfection, making them a healthier alternative to traditional fried donuts without sacrificing flavor or texture.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12 donuts 1x
• Category: Dessert, Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1.5 cups gluten free 1-to-1 flour (186g)
• 1 tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp kosher salt
• 1.5 tsp baking powder
• ½ tsp baking soda

Wet Ingredients

• 1.5 cups fresh apple cider (to be reduced)
• 1 large egg (at room temperature)
• ⅔ cup coconut sugar (or cane sugar) (110g)
• ⅓ cup unsweetened applesauce (at room temperature)
• ¼ cup avocado oil (or melted & cooled refined coconut oil) (55ml)
• 1 tsp vanilla extract

Topping

• ½ cup monkfruit sweetener (or cane sugar) (100g)
• 1 tsp cinnamon

Instructions

1. Reduce the apple cider: Pour 1.5 cups of fresh apple cider into a large pan and heat over medium. Once it begins to bubble, let it simmer for 5-8 minutes until reduced to ¾ cup. Transfer the reduced cider to a measuring cup to ensure accuracy; add more cider if slightly short. Allow it to cool completely, speeding the process by refrigerating if desired.
2. Prepare donut pans and preheat oven: Preheat the oven to 350°F (175°C). Grease two donut pans (total 12 cavities) with cooking spray to prevent sticking.
3. Mix dry ingredients: In a large bowl, whisk together the gluten free flour, cinnamon, ground nutmeg, kosher salt, baking powder, and baking soda until thoroughly combined. Set aside.
4. Combine wet ingredients: In another large bowl, whisk the egg, coconut sugar, applesauce, avocado oil, and vanilla extract until smooth. While whisking, slowly pour in the cooled reduced apple cider to incorporate evenly.
5. Form batter: Add the dry ingredient mixture to the wet ingredients. Gently fold them together using a spatula until mostly smooth, allowing for a few small lumps but no large clumps.
6. Fill donut pans: Spoon or pipe the batter into the greased donut pan cavities, filling each about ¾ full to allow room for rising.
7. Bake the donuts: Place the pans in the preheated oven and bake for 10 minutes or until the donuts are set and a toothpick inserted comes out clean.
8. Prepare cinnamon sugar coating: While the donuts bake, combine monkfruit sweetener (or cane sugar) and cinnamon in a shallow bowl. Stir well to evenly mix.
9. Cool and remove donuts: Allow baked donuts to cool in the pans for about 3 minutes. Then, carefully use a butter knife to loosen and transfer them to a wire rack to cool slightly.
10. Coat donuts in cinnamon sugar: While still slightly warm, immediately dunk each side of the donuts into the cinnamon sugar mixture, ensuring an even coating. The warmth helps the sugar adhere without the need for butter.
11. Final cooling and storage: Donuts are best after cooling for about an hour when they become more sturdy. Store any leftovers in an airtight container at room temperature for up to 3 days. Note the cinnamon sugar topping may absorb into the donuts over time.

Notes

• Use gluten free 1-to-1 flour blend to ensure proper texture and rise.
• Coconut sugar or cane sugar can be swapped depending on sweetness preference.
• Reducing the apple cider concentrates the flavor and helps provide moisture.
• Allow donuts to cool a bit before coating to help the cinnamon sugar stick without butter.
• Donuts are delicate when fresh but firm up as they cool; handle with care.
• Store leftovers in an airtight container at room temperature for up to 3 days.
• Can substitute avocado oil with melted refined coconut oil for a subtle coconut flavor.

Keywords: gluten free apple cider donuts, baked gluten free donuts, apple cider desserts, fall recipes, healthy donuts, cinnamon sugar donuts