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Gluten Free Apple Cider Donuts Recipe

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★★★★★

4.6 from 101 reviews

These Gluten Free Apple Cider Donuts are light, fluffy, and packed with warm autumn flavors. Made with gluten free 1-to-1 flour and reduced fresh apple cider, they offer a moist texture and are coated in a cinnamon sugar mixture for the perfect sweet finish. This recipe is easy to follow, using simple wholesome ingredients, and yields soft donuts best enjoyed fresh but delicious even after a day or two.

Ingredients

Scale

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 to ¾ cup)
  • 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

Cinnamon Sugar Coating

  • 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 over medium heat. Allow it to bubble and reduce for 5-8 minutes until only ¾ cup remains. Transfer to a measuring cup to confirm volume. If slightly less, add more fresh cider. Let cool completely; refrigerate to speed cooling if needed.
  2. Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease two donut pans (12 cavities total) thoroughly with cooking spray to prevent sticking.
  3. Mix Dry Ingredients: In a large bowl, whisk together gluten free flour, cinnamon, ground nutmeg, kosher salt, baking powder, and baking soda until evenly combined. Set aside.
  4. Mix Wet Ingredients: In another large bowl, whisk the egg, coconut sugar, applesauce, avocado oil, and vanilla extract until smooth. While whisking, slowly add the cooled reduced apple cider and blend completely.
  5. Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Use a spatula to fold and combine until mostly smooth; a few small lumps are okay.
  6. Fill Donut Pans: Using a spoon or piping bag (a ziplock bag with a corner cut works too), fill each donut cavity about ¾ full with batter for best shape and texture.
  7. Bake Donuts: Place the pans in the preheated oven and bake for 10 minutes. Donuts should be set and lightly golden.
  8. Prepare Cinnamon Sugar: While donuts bake, mix monkfruit sweetener (or cane sugar) and cinnamon in a shallow bowl until well combined. Set aside.
  9. Cool and Remove Donuts: Let baked donuts cool in the pans for about 3 minutes. Then carefully run a butter knife around the edges and gently pop them out onto a wire cooling rack.
  10. Apply Cinnamon Sugar Coating: Immediately dip each warm donut into the cinnamon sugar mixture, coating both sides thoroughly. No need for melted butter as the warm donuts naturally hold the coating.
  11. Serving and Storage: Donuts are very light and fragile when fresh but become sturdier after cooling for about an hour. Store leftovers in an airtight container at room temperature for up to 3 days. Enjoy slightly cooled or at room temperature for best texture.

Notes

  • Ensure apple cider is fully reduced to ¾ cup for ideal flavor concentration and batter consistency.
  • Donuts are fragile fresh out of the oven; handle gently to avoid breakage.
  • Use a piping bag or spoon for neat donut filling; avoid overfilling cavities to prevent overflow during baking.
  • If you prefer, melted and cooled coconut oil can be substituted for avocado oil without altering flavor significantly.
  • Store donuts at room temperature; refrigeration may dry them out.
  • These donuts are gluten free but not vegan due to the egg.

Keywords: gluten free apple cider donuts, baked donuts, fall dessert, cinnamon sugar donuts, homemade gluten free donuts

Find it online: https://bitesizedbenny.com/gluten-free-apple-cider-donuts-recipe/