These gluten-free apple cider donuts are a fall favorite, reimagined for a wheat-free lifestyle. Made with a blend of gluten-free flours, real apple cider, and warm spices, they deliver the classic tender crumb and tangy-sweet flavor of traditional apple cider donuts. Baked, not fried, they are a simpler, lighter take that doesn’t sacrifice any of the cozy, spiced goodness.
Ingredients
- 1 cup (240 ml) apple cider
- 2 cups (280 g) gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk, at room temperature
For the Cinnamon Sugar Coating
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup (56 g) unsalted butter, melted
Instructions
- Reduce the cider: In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the cider is reduced to about 1/3 cup (80 ml), about 10-12 minutes. Set aside to cool completely.
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 12-cavity donut pan with non-stick spray or butter.
- Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix wet ingredients: In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Combine: Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined—do not overmix. Gently fold in the reduced apple cider.
- Fill the pan: Spoon the batter into a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 3/4 full.
- Bake: Bake for 12-15 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack to cool slightly.
- Coat the donuts: While the donuts are still warm (but not too hot to handle), brush each one with melted butter. In a shallow bowl, mix the granulated sugar and cinnamon. Dip the buttered donuts into the cinnamon sugar mixture, coating them evenly. Place them back on the wire rack to set.
Tips
- Gluten-free flour blend: Use a high-quality gluten-free all-purpose flour that already contains xanthan gum (like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure). If your blend doesn’t include xanthan gum, add 1/2 teaspoon to the dry ingredients.
- Don’t skip reducing the cider: Reducing the cider concentrates its apple flavor and removes excess water, which would make the donuts gummy. Cool it completely before adding it to the batter—hot liquid could cook the eggs.
- Don’t overmix: Overmixing gluten-free batters can make them tough or gummy. Mix just until the flour is incorporated, and no streaks remain.
- Cooling is key: Let the donuts cool in the pan for exactly 5 minutes. If they cool too long, they may stick; if they are too hot, the butter and sugar coating will melt and slide off.
Serving Suggestions
Serve these donuts fresh with a hot cup of coffee, spiced chai, or a glass of cold apple cider. They’re perfect for a fall brunch, a cozy weekend breakfast, or as a sweet treat for a harvest gathering. For an extra indulgent touch, serve them with a warm caramel sauce or a dollop of whipped cream.
Variations
- Spiced Glaze: Instead of the cinnamon sugar coating, whisk 1 cup (120 g) powdered sugar with 2 tablespoons apple cider and 1/2 teaspoon cinnamon. Dip the tops of the cooled donuts into the glaze and let set.
- Apple Bits: Fold 1/2 cup (60 g) finely diced fresh apple (like Honeycrisp or Fuji) into the batter before piping. This adds a lovely texture and extra apple flavor.
- Dairy-Free: Substitute the butter with a plant-based butter and the buttermilk with 1/2 cup (120 ml) plain unsweetened almond or oat milk mixed with 1 teaspoon lemon juice. Let sit for 5 minutes before using.
- Maple Glaze: For a maple flavor, replace the cinnamon sugar coating with a glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk or cider.
Storage and Reheating
Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer in a freezer-safe bag for up to 3 months. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes, or microwave for 10-15 seconds until warm. The coating may absorb into the donut slightly upon storage, but they will still taste delicious.
Frequently Asked Questions
Can I use apple cider vinegar instead of apple cider? No, apple cider vinegar is a completely different ingredient and will not work in this recipe. You need sweet, non-alcoholic apple cider (the kind sold in the refrigerated section). If you can’t find apple cider, you can substitute fresh apple juice, though the flavor will be slightly less tangy.
Can I make these donuts without a donut pan? Yes, you can make them as muffins. Grease a muffin tin and fill each cup about 3/4 full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean. Adjust the coating step accordingly—you’ll need more butter and cinnamon sugar.
Why are my donuts dense or gummy? This is usually caused by overmixing the batter, not reducing the cider enough, or using a gluten-free flour blend without xanthan gum. Make sure to reduce the cider to 1/3 cup and cool it completely. Mix the batter just until combined.
Can I use a different flour? This recipe is specifically designed for gluten-free all-purpose flour. Using a single flour like almond or coconut flour will not work without major adjustments. For a wheat-based version, you can substitute the gluten-free flour with an equal amount of regular all-purpose flour.
How do I know when the donuts are done? The donuts are done when they are golden brown, spring back when lightly pressed, and a toothpick inserted into the thickest part comes out clean. Be careful not to overbake, as they can dry out.
Can I make the batter ahead of time? It’s best to bake the donuts immediately after making the batter. The leavening agents start working as soon as the wet and dry ingredients are combined, so letting the batter sit will result in flatter, denser donuts.
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