Enjoy the flavors of Fall with these tender, light & fluffy Gluten Free Apple Cider Donuts! These donuts are oven-baked, not fried, for a healthier option that’s also dairy free and refined sugar free. They’re made with fresh apple cider, applesauce, cinnamon and nutmeg for the most warming, cozy flavor.
I think I could truly write a novel about how much I love apple cider donuts. Growing up in Vermont, it was always a tradition for us to go apple picking and grab cider donuts while we were there. Then, I’d enjoy a warm glass of apple cider along with a delicious apple cider donut. The perfect fall treat, in my opinion.
Now when you’re gluten free, that tradition sadly goes out the window. I have yet to find an apple orchard that sells gluten free apple cider donuts. But that’s okay…because now you can make them at home with this recipe! Although these are slightly different than a classic apple cider donut (namely because they’re baked, not fried)…they really do satisfy that Fall craving.
And not only are these apple cider donuts gluten free, but they’re also dairy free and refined sugar free! So even if you have dietary restrictions, you can take part in the Fall fun. Don’t worry…these are so tasty and moist that your non-gluten free friends won’t even know that they’re eating something gluten free
Enjoy these baked gluten free apple cider donuts fresh out of the oven, with or without the cinnamon sugar coating and thank me later. They are the perfect healthier Fall baked good. I just know you’re going to be obsessed!
Why You’ll Love these Gluten Free Apple Cider Donuts
- They are gluten free, dairy free and refined sugar free but you won’t even know!
- These apple cider donuts are baked, not fried, for a healthier option.
- They are easy to make with simple, wholesome ingredients.
- These gluten free apple cider donuts are incredibly light, moist and fluffy!
- They’re topped with an optional cinnamon sugar coating for extra fall flare.
- These donuts are much lower in sugar and fat than the classic.
What You Need to Make these Baked Apple Cider Donuts
For the Dry Ingredients:
- Gluten Free 1-to-1 Flour: My favorite brands are Bob’s Red Mill and King Arthur Flour. Both of these contain xanthan gum which is a crucial ingredient! If you’re not gluten free, you can use an equal amount of normal AP flour.
- Baking Powder & Soda: You’ll need a mixture of both of this leavening agents to help the donuts rise and get fluffy.
- Cinnamon & Nutmeg: These two warming spices are a must in apple cider donuts!
- Kosher Salt: Even baked goods need a pinch of salt.
For the Wet Ingredients:
- Apple Cider: Get it fresh from your local orchard, or grab a jug of it from the grocery store. To give these donuts maximum apple cider flavor, we’ll reduce it down by half before adding it to the batter.
- Egg: 1 large egg…I prefer pasture-raised but anything will work.
- Coconut Sugar: To keep these apple cider donuts refined sugar free, I use coconut sugar! However, if you don’t have any on hand, you can simply substitute normal white/cane sugar.
- Applesauce: This adds moisture and even more apple flavor to the donuts. Make sure to use unsweetened!
- Avocado Oil: Feel free to use this or any other neutral-flavored oil such as melted (and cooled) refined coconut oil.
- Vanilla Extract: A must in baking! I just got this big jug of it on Amazon for super cheap and it’s lasting me forever.
For the Cinnamon Sugar Coating:
- Monkfruit Sweetener: To keep these lower in sugar, I like coating them in Lakanto Monkfruit Sweetener. It provides a slightly different, more icy, mouth-feel so if you don’t like that you’re welcome to use normal cane sugar instead!
- Cinnamon: Cinnamon on the inside and outside of these donuts….all the fall vibes!
How To Make these Gluten Free Apple Cider Donuts
Reduce Apple Cider by Half:
First, add apple cider to a large pan (the biggest one you’ve got) and turn it to medium heat. Once bubbling, allow it to reduce for about 5-8 minutes, until there is ¾ cup of cider left.
Transfer it to a measuring cup to make sure you have exactly ¾ cup – if you’re slightly short, add a bit more fresh apple cider. Allow it to cool down. To expedite this, I like to pop it in the fridge. It’s okay if it’s slightly warm, but it shouldn’t be hot.
Preheat Oven & Spray Donut Pans:
While the reduced apple cider is cooling down, preheat your oven to 350F and grease two donut pans (12 cavities total) with cooking spray.
Mix together the Dry Ingredients:
Next, add the gluten free flour, cinnamon, nutmeg, baking powder, baking soda and salt to a large bowl and whisk until combined. Set aside.
Mix together the Wet Ingredients:
In another large bowl, whisk together the egg, coconut sugar, applesauce, avocado oil and vanilla. Then, while whisking, slowly pour in the reduced (and cooled) apple cider.
Add Dry Ingredients to Wet Ingredients:
Then, add dry ingredients to the wet ingredients and use a spatula to combine. Continue stirring until the batter is mostly smooth, but it’s okay if there are a few small clumps remaining.
Fill Donut Pans with Batter & Bake:
Use a spoon or a piping bag (or ziplock bag with the corner cut off) to fill the donut cavities with batter. They should be about ¾ of the way full. Transfer donut pans to the oven to bake for 10 minutes.
Prepare Cinnamon Sugar Coating:
While the donuts are baking, add the monkfruit (or cane sugar) and cinnamon to a shallow bowl and stir until combined. Set aside.
Once donuts are done baking, allow them to cool in the pan for about 3 minutes, before gently using a butter knife to pop them out and transfer to a wire cooling rack. Immediately dunk each side of the donuts in the cinnamon sugar mixture. If you do it while the donuts are still warm, you don’t need any melted butter to help them stick.
Is Apple Cider Gluten Free?
Yes! Apple cider is naturally gluten free! It’s pretty much just apple juice that’s processed differently. Whereas apple juice is filtered to remove the pulp, apple cider is sold raw, unfiltered and unpasteurized. It’s known for it’s opaque appearance and stronger apple flavor.
Which Donut Pans Should I Use?
I prefer to use a dark metal donut pan instead of the silicone ones. I find that they bake better this way and are still easy to pop out of the pan as long as you liberally grease them with cooking spray!
Most donut pans are roughly the same size, with slight variations. For example, I have one from Norpro which is slightly bigger (3.5″ diameter) than the other one I have from Wilton (3.25″ diameter). I prefer the Norpro one, but either will work for this recipe. Since this recipe yields 12 donuts, you will need two pans (they each have 6 cavities).
Can I Fry these Baked Apple Cider Donuts Instead?
No, sorry! This gluten free apple cider donut batter is quite thin and runny so it wouldn’t hold up if you were to try to deep fry it. I can certainly work on a more traditional (but still gluten free) fried apple cider donut recipe if that’s something you’d be interested in…let me know if the comments below!
Expert Tips & Tricks:
These gluten free baked apple cider donuts are quite simple to make, but these tips and tricks will help ensure they turn out perfect!
- Don’t forget to reduce the apple cider: This first step is crucial and will ensure that your apple cider donuts actually taste like apple cider! To make this process go quick, use the largest pan you have.
- Use a kitchen scale to measure the ingredients: For the most accurate results, use a kitchen scale (they’re super cheap on amazon) to measure the ingredients, especially the dry ones. If you don’t own one, make sure to measure the flour with the spoon and level method.
- Coat donuts in cinnamon sugar while they’re still warm: This will help the cinnamon sugar mixture stick to the donuts! You can also brush them with a bit of melted unsalted butter before dipping into the cinnamon sugar.
Substitution FAQs:
- I’m not gluten free, can I use normal all-purpose flour instead? Yes absolutely! You can use an equal amount of all-purpose flour and these apple cider donuts will turn out great.
- Can I use almond flour, oat flour or coconut flour instead? Sorry, no. These flours all perform very differently, so it would require me to rewrite the whole recipe.
- I don’t have any coconut sugar, what can I use instead? No worries, these gluten free apple cider donuts can be made with normal white/cane sugar instead. I have NOT tried using monkfruit or stevia for the actual donut batter itself.
- Can I use apple juice instead of apple cider? I have NOT tried this yet, so I can’t say for sure.
How Should I Store these Gluten Free Apple Cider Donuts?
Once fully cooled, these Gluten Free Apple Cider Donuts can be stored in an airtight container at room temperature for about 3 days.
If you want to freeze them, I would recommend leaving off the cinnamon sugar coating. Then, place them on a small tray or plate and flash freeze them for 2 hours. From there, transfer the donuts to an airtight container or a freezer bag (I like these Stasher bags) and keep them frozen until you’re ready to eat. To re-heat, either thaw them in the fridge overnight or pop them in the microwave for 30-60 seconds.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Gluten Free Dessert Recipes?
- Gluten Free Pumpkin Muffins (High Protein)
- Paleo Brownies with Sweet Potato and Tahini
- Gluten Free & Dairy Free Carrot Cake Muffins
- Paleo Almond Orange Loaf Cake
- Gluten Free Monster Cookies
- Paleo Apple Crisp for Two
- Gluten Free Lemon Poppyseed Muffins
Gluten Free Apple Cider Donuts (Baked)
Equipment
- large pan
- kitchen scale (optional)
- 2 large bowls
- whisk
- spatula
- spoon or piping bag
- shallow bowl
- butter knife
- wire rack
Ingredients
For the 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
For the Wet Ingredients:
- 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
For the Cinnamon Sugar Coating (optional):
- ½ cup monkfruit sweetener or cane sugar (100g)**
- 1 tsp cinnamon
Instructions
- DO NOT SKIP THIS STEP: First, add apple cider to a large pan and turn it to medium heat. Once bubbling, allow it to reduce for about 5-8 minutes, until there is ¾ cup of cider left. Transfer it to a measuring cup to make sure you have exactly ¾ cup – if you're slightly short, add a bit more fresh apple cider. Allow it to cool down. To expedite this, I like to pop it in the fridge. It's okay if it's slightly warm, but it shouldn't be hot.1.5 cups fresh apple cider
- Meanwhile, preheat your oven to 350F and grease two donut pans (12 cavities total) with cooking spray.
- In a large bowl, add all of the dry ingredients and whisk until combined. Set aside.1.5 cups gluten free 1-to-1 flour, 1 tsp cinnamon, ¼ tsp ground nutmeg, ¼ tsp kosher salt, 1.5 tsp baking powder, ½ tsp baking soda
- In another large bowl, whisk together the egg, coconut sugar, applesauce, avocado oil and vanilla. Then, while whisking, slowly pour in the reduced (and cooled) apple cider.1 large egg, ⅔ cup coconut sugar, ⅓ cup unsweetened applesauce, ¼ cup avocado oil, 1 tsp vanilla extract
- Add dry ingredients to the wet ingredients and use a spatula to combine. Continue stirring until the batter is mostly smooth, but it's okay if there are a few small clumps remaining.
- Use a spoon or a piping bag (or ziplock bag with the corner cut off) to fill the donut cavities with batter. They should be about ¾ of the way full.
- Transfer donut pans to the oven to bake for 10 minutes.
- While the donuts are baking, add the monkfruit (or cane sugar) and cinnamon to a shallow bowl and stir until combined. Set aside.½ cup monkfruit sweetener, 1 tsp cinnamon
- Once donuts are done baking, allow them to cool in the pan for about 3 minutes, before gently using a butter knife to pop them out and transfer to a wire cooling rack.
- Immediately dunk each side of the donuts in the cinnamon sugar mixture. If you do it while the donuts are still warm, you don't need any melted butter to help them stick.
- They will be very light, fluffy and fragile if you eat them fresh, but will dry out slightly and be more sturdy as they cool down. I like them most after about an hour of cooling! Store leftovers in an airtight container at room temperature for about 3 days. You may notice that the cinnamon sugar coating soaks into the donuts a bit.
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
I’m so excited to try these!
Hope you love em!!
Made these for the 10k run I hosted (aptly named the Cider Donut 10k)! SO good and everyone loved them! I will say for the Wilton pans, instead of filling 3/4 of the way, I’d fill them fully since the pans are so shallow (plus a little extra cooking time to firm them up a bit more). Also fresh applesauce with these were so good!
Now THAT is the type of race I’d run in! So glad you liked them 🙂