Homemade Gluten Free Apple Cider Baked Donuts are the perfect mix of soft and dense donuts with robust apple and spice flavors. This is a no-mixer-required small batch recipe that uses reduced apple cider for a punch of apple flavor and makes 6 baked donuts coated in cinnamon sugar.
Gluten Free Apple Cider Baked Donuts
Confession time. It has taken me two seasons to perfect a small batch apple cider donut recipe. And to make it even harder this season, I had to go ahead and try to make the recipe gluten free. But have no fear. This recipe for Gluten Free Apple Cider Baked Donuts is a keeper!
Everything To Love About These Gluten Free Donuts
- Great Texture – These donuts are soft, yet dense, and can even double as a delicious dunker for your cup of coffee, tea, or hot cider!
- Apple Cider Flavor – There is no shortage of apple flavor in these donuts. Reduced apple cider, applesauce, and freeze-dried apples contribute to the apple flavor.
- Retain Their Flavor and Texture – No day-old donuts here! These Apple Cider Donuts stay soft and full of flavor days after baking. Besides, it is a small batch recipe so there shouldn’t be too many leftovers past day two!
Key Ingredients
- Apple Cider – The apple cider is cooked and reduced to a thicker and richer juice.
- Almond Flour – Use blanched super fine almond flour. I have provided a link in the recipe.
- Arrowroot Flour – You may see Arrowroot Flour and Arrowroot Starch. They are the same thing and I have linked the brand I use in the recipe.
- Coconut Flour – Coconut flour is a good addition to the other gluten free flours because it is absorbent and can offset the liquid ingredients.
- Tapioca Flour – Similar to arrowroot flour, you will see Tapioca Flour and Tapioca Starch – they are the same thing.
- Ground Cinnamon, Cardamom, Nutmeg, and Allspice – These ground spices are what you may find in Apple Pie Spice. Feel free to swap 1 teaspoon if you have it on hand!
- Freeze-Dried Apples – The freeze-dried apples are ground to powder and punch up the apple flavor in the donuts. This ingredient is completely optional.
- Brown Sugar – I recommend light brown sugar because it has less moisture than dark brown sugar.
- Unsweetened Applesauce – The applesauce adds extra apple flavor and replaces any butter or oil that would typically be used in the recipe.
- Milk – Any milk fat will work. I have even used non-dairy coconut milk.
Helpful Tips
- Reduce the apple cider – Apple cider is pure apple flavor, and when it is reduced, the flavor is intensified. It does take some time to reduce the apple cider, but trust me, it is worth it!
- Use light brown sugar – I have tested the donut recipe with dark brown sugar and I found it added too much moisture to the donuts. Light brown sugar will still add a faint hint of molasses flavor, along with sweetness.
- Unsweetened applesauce is best – We are adding our own sugar, so there is no need to add unnecessary sweetness. Plus, sweetened applesauce may overpower the other flavors in the donuts.
- Use a paper bag to coat the donuts – If it works to get the perfect coating on fried chicken, it can work to get cinnamon sugar on donuts! Shaking (gently) the donuts in a paper bag with the cinnamon sugar ensures a full, even coating!
- Cool completely – I find that gluten free bakes taste MUCH better when they have cooled completely.
Recipe FAQ’s
Can I use apple juice instead of apple cider?
You can and I would recommend unfiltered apple juice to get good apple flavor.
Do I have to cook down the apple cider?
I recommend it so you get a pronounced apple cider flavor. Otherwise, the apple flavor may just bake out if you don’t reduce the cider.
Is the melted butter necessary to brush on the baked donuts?
If you want to ensure the cinnamon sugar sticks to the donuts, I would use the melted butter. Otherwise, you can try to coat the donuts when they are fresh from the oven.
How should I store leftover donuts?
The donuts will keep for about 3 days covered at room temperature.
More Small Batch Donut Recipes
- Carrot and Orange Baked Donuts
- Baked Pumpkin Spice Donuts
- Blueberry Streusel Baked Donuts
- Gluten Free Vanilla Donuts
Gluten Free Apple Cider Baked Donuts
Yield: 6 Donuts
Homemade Gluten Free Apple Cider Baked Donuts are the perfect mix of soft and dense donuts with robust apple and spice flavor. This is an no mixer required small batch recipe that uses reduced apple cider for a punch of apple flavor and makes 6 baked donuts coated in cinnamon sugar.
Equipment
Ingredients
- 1 cup apple cider (heated and reduced to 1/4 cup)
- 1/2 cup blanched almond flour
- 1/4 cup arrowroot flour
- 3 tablespoons coconut flour
- 1 tablespoon tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 1 tablespoon freeze dried apples, ground to powder
- 1 large egg
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened applesauce
- 2 tablespoons milk, any kind
- 2 tablespoons unsalted butter
- 2 to 3 tablespoons cinnamon sugar
Instructions
- Reduce the Apple Cider – In a medium saucepan, add the apple cider (and a cinnamon stick if you like) and bring to a boil. Reduce the heat to medium and heat until the cider has reduced to a 1/4 cup. This may take 20 to 30 minutes. Let the reduced apple cider cool to room temperature for at least 15 minutes.1 cup apple cider
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease a 6 cup donut pan.
- In a food processor, blender, or spice grinder, add roughly a small handful of freeze-dried apples. Pulse to a fine powder. Note – We need 1 tablespoon of powder for the donuts. If you have extra powder, you can add it to the cinnamon sugar to coat the baked donuts!
- In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, spices, salt, and freeze-dried apple powder.1/2 cup blanched almond flour, 1/4 cup arrowroot flour, 3 tablespoons coconut flour, 1 tablespoon tapioca flour, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1/8 teaspoon salt, 1 tablespoon freeze dried apples, ground to powder
- In a medium mixing bowl, whisk the egg. Then add the brown sugar and granulated sugar and mix to combine. Add the applesauce, milk, and cooled apple cider and mix to combine.1 large egg, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons unsweetened applesauce, 2 tablespoons milk, any kind, 1 cup apple cider
- Sprinkle the dry ingredients over the wet ingredients and whisk until no dry streaks remain. Spoon equal portions of batter into the prepared donut pan. Tip – Use a cookie scoop to make portioning the the batter easier and cleaner.
- Bake the donuts for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean, and the donuts start to pull away from the sides of the donut cups. Let the donuts cool in the pan for at least 5 minutes.
- While the donuts are cooling, melt the butter. Add the cinnamon sugar to a small paper bag or Ziploc bag.2 tablespoons unsalted butter, 2 to 3 tablespoons cinnamon sugar
- While the donuts are still warm – Working with one donut at a time, use a pastry brush to brush the melted butter all around the donut. Drop the donut into the bag with the cinnamon sugar and gently swirl it around to thoroughly coat. Repeat for the remaining donuts. Tip – If using a paper bag to coat the donuts with the cinnamon sugar, swirl over the sink as the cinnamon sugar may sneak out of the bottom of the bag.
- Allow the donuts to cool completely, and Enjoy!
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NUTRITION ESTIMATES
Calories: 221kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 111mg | Potassium: 86mg | Fiber: 3g | Sugar: 20g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
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