Baked Gluten-Free Apple Cider Donuts

A close-up of gluten-free apple cider donuts stacked on a wooden board

Meaningful Eats

Baked Gluten-Free Apple Cider Donuts

12 donuts

Gluten-free apple cider donuts are baked with fresh apple cider, then dipped in butter and cinnamon sugar coating! You won't be able to resist this amazing fall treat!

I tested and retested this recipe to make donuts with the best flavor/texture. I hope you love them too!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Author Erin Collins

Ingredients

Apple Cider

1 1/2 cups (360ml) apple cider

Dry Ingredients

1 2/3 cups (250g) gluten-free measure-for-measure flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of ground cardamom
1/2 teaspoon kosher salt

Wet Ingredients

2 large eggs
1/3 cup (65g) granulated sugar
1/3 cup (65g) brown sugar
1/4 cup (60ml) neutral oil
1/2 cup (120ml) milk of choice
1 ½ teaspoons vanilla extract
1 teaspoon lemon juice

For the Topping

8 tablespoons (113g) butter, melted
1 cup (200g) granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Instructions

Reduce the Apple Cider

In a small saucepan, bring apple cider to a gentle boil and let simmer over medium heat until thick and reduced to about 1/3 cup (80 ml), 15-25 minutes. Set aside to cool.

Make the Donuts

Preheat the oven to 350°F. Lightly grease two 6-cavity donut pans with cooking spray.
In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients until well combined.
Add the wet ingredients to the bowl with the dry ingredients, along with the cooled/reduced apple cider, and whisk until evenly combined.
Pour the donut batter into a large Ziploc bag. Cut a 1-inch hole in the corner of the bag and pipe the donut batter into the prepared pans.
Bake the donuts for 10-12 minutes. Remove from the oven and turn out onto a cooling rack.

Make the Topping

In a medium bowl mix together the sugar, cinnamon, and nutmeg. Once the donuts are cool enough to handle (cool for 5-10 minutes), dip each donut on both sides in melted butter and then generously dip into the sugar mixture.
These are best eaten right away - enjoy!

Notes

Gluten-Free: I recommend using a high-quality gluten-free flour blend with xanthan gum, like King Arthur or Bob's Red Mill.

Dairy-Free: Use your favorite dairy-free milk in the batter and vegan butter for the coating. I like to use unsweetened almond milk!

Nut-Free: Use regular milk or a nut-free, dairy-free milk.

To Make-Ahead: The reduced apple cider and dry mixture can each be made up to 2 days in advance. Store them in airtight containers, keeping the cider in the fridge and the dry mix at room temperature. For best results, prepare the batter when you're ready to bake.

To Store: These donuts are best enjoyed immediately after preparing! If you want to keep leftovers, store in an airtight container at room temperature for up to 3 days. Their flavor and texture will change the longer they're stored.

To Freeze: I don't recommend freezing the donuts since freezing and thawing changes the texture.

Nutrition