These baked Gluten-Free Apple Cider Donuts are full of flavor from the apple cider and warm spices. Then, they are coated with a sugar mixture that really takes these donuts to the next level. Perfect for breakfast, coffee breaks, and fall parties. Be sure also to try my Gluten-Free Apple Bundt Cake and Gluten-Free Apple Oatmeal Bars.
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Why these taste so good: Cooking down the apple cider helps create a stronger flavor for these tender donuts. It takes 15-30 minutes to reduce 1 and 1/2 cups of apple cider down to 1/2 cup. If you want to reduce the apple cider ahead of time, you can store it in the refrigerator for up to a couple of days.
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Ingredients
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
Sugar: This recipe uses both white and brown sugar. Using both adds a lot of depth of flavor, and the brown sugar adds moisture.
Additional ingredients: apple cider, almond milk, eggs, vanilla extract, baking powder, baking soda, sea salt, cinnamon, and nutmeg.
How to make gluten-free apple cider donuts
- This recipe starts with reducing the apple cider. Place the apple cider in a saucepan and bring to a boil over medium-high heat, then reduce the heat to medium; stir occasionally as the apple cider reduces down to 1/2 cup. This could take 15-30 minutes.
- Keep a liquid measuring cup nearby to pour the apple cider in to check on the amount. If it’s still over 1/2 cup, pour it back into the saucepan and continue cooking. Once it’s at 1/2 cup, set it aside to cool or put it in the refrigerator.
- While reducing the apple cider, you can measure out the almond milk and leave it out to come to room temperature as well as the egg, then melt the 2 tablespoons of dairy-free butter, and let it cool.
- Preheat the oven to 350°. Prepare two donut pans by greasing them with non-stick spray. I like to use an oil spritzer with avocado oil. If you only have one donut pan, repeat the process after baking the first set of donuts.
- Dry ingredients: Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl.
- Wet ingredients: Whisk the egg, melted dairy-free butter, brown sugar, white sugar, almond milk, and vanilla in a small bowl.
- Combine: Pour the wet mixture and the reduced apple cider into the dry ingredients and mix until combined.
- Prepare baggie: Next, take a gallon-sized zip-top baggie and fold down the top to the outside twice. If it will stand on its own, that’s a win, but if not, hold onto it with one hand and dip the batter into the baggie. Gather the top and cut off a small corner of the baggie.
- Fill the donut pan: Use the baggie to pipe the batter into the donut pan.
- Bake for 11-13 minutes. The donuts should be golden brown and bounce back after tapping your finger on top of the donut. Let the donuts sit in the muffin pan for 2 minutes, and then remove the donuts to a wire rack.
- Prepare the coating: Melt the dairy-free butter in a small pan. And in a shallow bowl, mix together the sugar, cinnamon, and nutmeg.
- Coat the donuts: Once the donuts are cool enough to hold, dip the donuts into the butter and turn them over so both sides are coated with butter. Then, place the donuts into the sugar mixture and turn them over so both sides of the donut are covered; place the donuts on a wire rack to cool.
Make ahead
If you want to reduce the apple cider ahead of time, you can store it in the refrigerator for up to a couple of days. This will save you time, especially if you’re making these in the morning.
Storage
Store at room temperature in an airtight container for 3-4 days.
To freeze the donuts, place them in a single layer on a cookie sheet and freeze them for around 4 hours, and then place them in a freezer bag with a layer of parchment paper between them. Can be frozen for up to 3 months. To thaw, place the donuts on the counter and allow them to come to room temperature.
More gluten-free donuts you’ll love
Gluten-Free Apple Cider Donuts (Easy to Make)
- Prep Time: 35 minutes
- Cook Time: 13 minutes
- Total Time: 48 minutes
- Yield: 12 Donuts 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
These baked Gluten-Free Apple Cider Donuts are full of flavor from the apple cider and warm spices. They’re easy to make and so delicious.
Ingredients
1 and 1/2 cups apple cider
2 cups gluten-free flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
2 tablespoons, dairy-free butter, melted
1 egg, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup almond milk, room temperature
1 teaspoon vanilla
Topping
1 cup sugar
1 and 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
6 tablespoons dairy-free butter, melted
Instructions
- This recipe starts with reducing the apple cider. Place the apple cider in a saucepan and bring to a boil over medium-high heat, then reduce the heat to medium and let the apple cider continue to cook until it reduces down to 1/2 cup. This could take 15-30 minutes.
- Keep a liquid measuring cup nearby to pour the apple cider in to check on the amount. If it’s still over 1/2 cup, pour it back into the saucepan and continue cooking. Once it’s at 1/2 cup, set it aside to cool or put it in the refrigerator.
- While you are reducing the apple cider, you can measure out the almond milk to bring it to room temperature as well as the egg, then melt the 2 tablespoons of dairy-free butter and let it cool.
- Preheat the oven to 350°. Prepare two donut pans by greasing them with non-stick spray. I like to use an oil spritzer with avocado oil.
- Make the donuts: Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Whisk the egg, melted dairy-free butter, brown sugar, white sugar, almond milk, and vanilla in a small bowl.
- Pour the wet mixture and the reduced apple cider into the dry ingredients and mix until combined.
- Next, take a gallon-sized zip-top baggie and fold down the top to the outside twice. If it will stand on its own, that’s a win, but if not, hold onto it with one hand and dip the batter into the baggie.
- Then, gather the top of the baggie together and cut a little corner off the bottom of the bag. Use the baggie to pipe the batter into the donut pan.
- Bake for 11-13 minutes. The donuts should be golden brown and bounce back after tapping your finger on top of the donut. Let the donuts sit in the muffin pan for 2 minutes, and then remove the donuts to a wire rack.
- Coat the donuts: Melt the 6 tablespoons of dairy-free butter in a small pan. And in a shallow bowl, mix together the sugar, cinnamon, and nutmeg.
- Once the donuts are cool enough to hold, dip both sides of the donuts into the butter. Then, dip both sides of the donuts into the sugar mixture. Place the donuts on a wire rack to cool.
Notes
Make ahead: You can reduce the apple cider ahead of time and store it in the refrigerator for 2-3 days.
Store: Store at room temperature in an airtight container.
Freeze: Freeze in a single layer on a baking sheet for around 4 hours and then move to a freezer bag with parchment paper between the layers of donuts. Freeze for up to 2 months.
Tools used: (affiliate links) Donut pans, oil sprayer
Shannon
Oh my gosh, these were the most delicious donuts I’ve ever made! Once they were ready to eat, my family ate all of them in one sitting!
MamaShire
Oh, that’s amazing!
Esther
Could I make this with regular milk and butter instead of dairy free?
MamaShire
Yes, that should work.
Sarita
These look amazing and i can’t wait to make them. Can you make this with coconut sugar instead of brown and white sugar?
MamaShire
I haven’t made them with coconut sugar but I think it should work fine.
Ellen
Can I use 100%Coconut Oil or Olive Oil instead of dairy free butter? Also, can I use apple sauce instead of egg? I’m allergic to eggs.
MamaShire
I think that should all work. Of course the taste and texture may not be exact but I think it should still work. I’m working on testing out some of my recipes using coconut, avocado, or olive oil instead of dairy-free butter, but that will take some time. So, I would love to hear the results when you do.