Gluten-Free Apple Cider Donuts (Easy Baked Recipe!)

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

Meaningful Eats

Gluten-Free Apple Cider Donuts (Easy Baked Recipe!)

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

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 10

Total Time 25

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) oil of choice
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 350F. 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 Flour: I recommend using a high-quality gluten-free flour blend with xanthan gum. I like King Arthur or Bob's Red Mill.

Donut Pan: If you don't have a donut pan, try a regular or mini muffin pan! You'll get the same delicious apple pie spice flavor!

To Make-Ahead: Reduce the apple cider up to 2 days in advance and store in an airtight container in the fridge. Prep and store the dry mix in an airtight container at room temperature for 2 days. For best results, wait on further steps until you're ready to bake.

To Store: They're best enjoyed immediately after preparing! I don't recommend storing these donuts since their flavor and texture change as they cool. If you want to store leftovers, store in an airtight container at room temperature for up to 3 days.

To Freeze: I don't recommend freezing them, but if you want to, freeze them before coating them. Place on a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature before dipping in butter and sugar mixture.

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