Gluten Free Apple Cider Donuts
Baked Apple Cider Donuts are a cozy fall tradition, and this version happens to be gluten free. With reduced apple cider, warm spices, and a cinnamon sugar coating, they’re soft, cakey, and full of autumn flavor, just like the kind you’d find at the apple orchard or pumpkin patch.
Love these donuts for breakfast? Then you must make Gluten Free Apple Cider Donut Cake for dessert!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
If you’ve ever been apple picking, you know the real treasure isn’t just the bags of apples you bring home — it’s the fresh apple cider and the warm cider donuts at the orchard stand. When I was in college, my dad knew how much I loved those donuts, so he would actually overnight them to me as a special treat. They were my taste of fall, even from miles away.
But when I went gluten free, I thought those cozy, cinnamon-sugar–coated donuts were a thing of the past. That’s why I had to come up with my own recipe for gluten free apple cider donuts, but mine are baked instead of fried. However, they are still full of real apple flavor thanks to reduced cider, and coated in that irresistible cinnamon sugar. They bring back all the memories of orchard stands and care packages, but now everyone at my table can enjoy them.
Why These Apple Cider Donuts Are as Good as the Ones From the Orchard
I love these baked cider donuts for so many reasons.
- Enjoying a fall favorite again. First and foremost, this recipe is gluten-free, so no one needs to miss out on cider donut season around here.
- Simple to prepare. Since they are baked, not fried, you don’t have to deal with the mess of hot oil. And these homemade donuts are ready in under 30 minutes!
- Perfect apple flavor. The combination of reduced apple cider (we are talking the unfiltered stuff here, not juice) and applesauce for both moisture and even more apple really packs pure apple goodness into every last crumb.
- Irresistible texture. Tested to ensure they are perfectly tender, fluffy, and moist on the inside, crunchy and sugar-crusted on the outside.
What You’ll Need
These homemade apple cider donuts come together with a small list of ingredients, making them one of my go-to fall desserts. I’ve outlined what you’ll need below for the donuts as well as the coating, with the full amounts available further on in the recipe card.
- Apple Cider: Pure, unfiltered apple cider is unmatched in these donuts, as it brings the most authentic apple flavor. If you’re lucky enough to live in a state where apples grow, the best place to find fresh-pressed apple cider is at the apple orchards. I highly recommend using the real deal. We are going to reduce it to concentrate the flavor, but if you are short on time, just using the straight cider still produces moist, delicious donuts.
- Gluten Free Flour: I recommend a 1:1 gluten free flour blend that contains xanthan gum, like King Arthur Flour Measure for Measure or Bob’s Red Mill 1-to-1.
- Oat Flour: Make sure to buy oat flour made with certified gluten free oats as needed. You can also make your own oat flour at home, by pulsing oats in a food processor until they reach a fine powder. If you cannot tolerate oats at all, you can use additional 1:1 flour, just knowing that it will affect the texture slightly.
- Granulated Sugar: Regular white granulated sugar is fine. You’ll need it for both the donut batter and the cinnamon-sugar coating.
- Baking Powder & Baking Soda: A combination of the two brings texture and lift to these donuts.
- Cinnamon: Ground cinnamon for warm apple-cinnamon vibes, again, both in the batter and for the topping. Feel free to add a pinch of nutmeg or cardamom too, if you like.
- Salt: Just a tiny bit to enhance the flavor.
- Applesauce: Applesauce works two-fold in these donuts. Not only does it bring out the flavor of the apple cider, but unsweetened applesauce is used as a replacement for butter and other fats in baking.
- Oil: This recipe calls for vegetable oil or an alternative neutral oil like canola, avocado, or safflower oil, to give the crumb extra moisture.
- Egg: A single egg for richness and texture in the dough.
- Vanilla Extract: Make sure you’re using pure vanilla extract and not imitation vanilla, for the best possible quality of flavor.
- Butter: Just a touch of melted butter, for brushing over the donuts and to help the cinnamon coating stick.
How to Make Gluten-Free Cider Donuts
Now, it’s time to make the donuts:
- Preparations. Preheat the oven to 350°F, and give two standard-sized 6-well donut pans a coating of nonstick spray.
- Reduce the cider. Bring the apple cider to a simmer in a small saucepan and let it reduce by about one-third. Set it aside.
- Make wet and dry mixtures. First, in a large bowl, sift together the flour and dry ingredients to break apart any clumps and lighten the mixture. In a second bowl, whisk together the apple cider and wet ingredients.
- Finish the batter. Pour the wet ingredients into the dry ingredients, and give the batter a whisk until the two are just combined. Emphasis on just, here – be careful not to over mix! If you have time, let the batter rest for about 20 minutes to allow the flour to fully absorb the moisture.
- Fill the Pan: Distribute the batter evenly between the wells of your greased donut pans. This recipe should yield about 10-12 donuts, depending on how thick you’d like them to be. Whatever you do, you don’t want to fill them over the middle point that forms the donut hole! Lastly, once the batter is in the pans, give each pan a light tap against the counter to release any air bubbles.
- Bake and Cool: Place your donut pans into the preheated oven. After about 10-15 minutes, the donuts should be puffed up and golden, and a toothpick inserted into the thickest part should come out clean. Give the donuts a few minutes to cool in the pan before moving them over to a wire rack.
- Coat in Cinnamon Sugar: While the donuts are cooling, melt the butter and stir some cinnamon into the sugar for the topping. When ready, lightly brush the donuts with melted butter and dip them into the cinnamon sugar. Really let them roll around in it, so that they’re coated on all sides. Then, all that’s left is to get your pot of coffee or tea brewing and serve!
Tips and Tricks
These apple cider donuts are so quick and easy, you should have no problem making them at home. Here are some quick tips to ensure that these come out 100% perfect every time:
- Make Your Own Oat Flour: It’s easy to make your own oat flour to use in this donut recipe. Simply place your certified oats into a blender or food processor and pulse them until a fine powder forms.
- Be Sure to Sift: This lightens the flour mixture and helps ensure the fluffiest donuts.
- For Thicker Donuts: If you’re after a thicker, more puffed-up donut, aim to fill only 10-11 wells of your donut pan. This will result in a bit more batter in each well, meaning higher-risen donuts.
- Substitute the Cinnamon: It often comes as a shock to me to know that some people loathe cinnamon (I mean, it’s cinnamon, really?!). But to each their own! If you happen to dislike the flavor of cinnamon, swap it out for an alternative like cardamom instead. You can also add even more warm spice by adding a pinch of nutmeg and/or cardamom to the batter and coating mixture.
- Try a Different Coating: If you don’t want to use the cinnamon sugar, you can leave them plain, give them a light dusting of powdered sugar, or try the maple glaze in this Gluten Free Pumpkin Bread recipe.
How to Store Extras
- Countertop – Store homemade donuts airtight in a resealable bag or airtight container. They can be kept at room temperature for a day or two, ready to zap in the microwave for quick warming.
- Fridge – You can also store your apple cider donuts in the fridge for up to one week.
- Freezer – Wrap the cooled donuts individually in plastic wrap and then place them in an airtight container or freezer bag. They can be stored for up to 3 months. Thaw the frozen donuts on the counter overnight, or you can also defrost them in the microwave for about 20 seconds.
FAQs
Can I Use Apple Juice Instead of Cider?
First choice is always to use real apple cider whenever you can. However, if you’re in a pinch and desperate for apple donuts (understandable), it is fine to use unsweetened apple juice as a substitution. Do note that the flavor won’t be quite the same, though.
Also, I say unsweetened here, as the extra sugar in sweetened apple juice will make these donuts overly sweet. If you do use sweetened apple juice, aim to reduce the amount of granulated sugar in the recipe, just to be safe.
Do I Have to Reduce the Apple Cider?
Technically, no, you don’t have to. I originally made these cider donuts with straight apple cider, but reducing the cider does intensify the fresh apple flavor, making it more authentic. But if you are short on time or trying to use up the last bit of cider in the bottle, you can just add it straight to the batter.
What Kind of Pan Do I Need?
Once you get your hands on a donut pan, you’ll be ready to bake these irresistible Apple Cider Donuts. I have this 2-Pack of Donut Pans from Bellemain so that I can bake the full batch of 10-12 donuts at one time. The non-stick surface means that with a light coat of cooking spray, they slide out like a dream.
What if I Don’t Have a Donut Pan? Can I Make Apple Cider Donut Muffins?
You can bake these as muffins. This amount of batter makes 6 regular-sized muffins – your muffin cups will be nearly full with batter, but this produces fluffy bakery-style domes! Feel free to double it for a full dozen. Then bake at 425°F for 5 minutes, reduce the oven to 350°F, and bake for another 10-15 minutes, or until a toothpick comes out clean. Brush the tops with melted butter and sprinkle with cinnamon-sugar.
Do These Freeze Well?
These apple cider donuts freeze very well as a longer-term storage solution. Try to freeze the donuts on the day you make them – this way, they’ll be the freshest when thawed. For best results, wrap each donut in plastic wrap and place them in an airtight container or plastic storage bag. Freeze for up to three months. Thaw them before enjoying. Consider popping them in the microwave for a few seconds to restore their freshly-baked soft texture.
Make It a Meal
A freshly-baked donut is one of my favorite sugar fixes. Nothing is more tempting than one of these gluten free apple cider donuts on a cozy fall day, paired with a hot cup of coffee or tea. If you’re looking to serve these donuts as part of a larger meal, though, here are my suggestions:
- Breakfast or brunch. These apple cider donuts make a delicious addition to fall brunches. Try these donuts alongside other easy brunch ideas like Gluten Free Eggs Benedict, Gluten Free Ham and Cheese Strata, Mixed Berry Baked Oatmeal or some Baked Eggs.
- Keep up the apple theme. Try apple cider donuts served alongside recipes like Gluten Free Apple Crisp, Caramelized Apple Pecan Baked Brie, and Gluten Free Apple Pumpkin Muffins.
- Serve these as a fall dessert. Make cider donut sundaes with a scoop of Pumpkin Ice Cream, drizzled with Hot Fudge Sauce or caramel, or just try them topped with whipped cream or Pumpkin Spice Frosting.
- Wash it down. Plus, ring in apple season with these donuts and a festive Apple Cider Moscow Mule or Sparkling Apple Cider Float.
More Crave-Worthy Gluten Free Donuts to Try
Now I know you are ready to make donuts all the time. So here are some recipes you’ll enjoy:
Gluten Free Apple Cider Donuts
Ingredients
For the Donuts:
- 1 cup (240 mL) apple cider (see Note)
- 1 cup (120 grams) 1:1 gluten free flour (I recommend King Arthur Measure for Measure or Bob’s Red Mill 1-to-1)
- 1/2 cup (60 grams) certified gluten free oat flour or additional 1:1 gluten free flour
- 1/2 cup (99 grams) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/4 cup unsweetened applesauce
- 1/4 cup neutral oil such as vegetable, canola, avocado, or safflower
- 1 large egg
- 3/4 teaspoon vanilla extract
For the topping:
- 4 Tablespoons unsalted butter , melted
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Add 1 cup (240 mL) apple cider to a saucepan. Bring to a simmer over medium-low heat, and simmer until reduced to 1/3 cup (80 mL), 10–20 minutes. Set aside to cool.
- Preheat the oven to 350°F. Spray two standard-sized donut pans with nonstick cooking spray.
- Into a large mixing bowl, sift together 1 cup (120 grams) 1:1 gluten free flour, 1/2 cup (60 grams) certified gluten free oat flour, 1/2 cup (99 grams) granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt.
- In another bowl, combine the reduced apple cider, 1/4 cup unsweetened applesauce, 1/4 cup neutral oil, 1 large egg, and 3/4 teaspoon vanilla extract. Whisk together until combined.
- Add the wet ingredients to the dry and whisk until just combined. Be careful not to overmix.
- Divide the batter between 10-12 wells of a donut pan, approximately 1/4 cup in each. You do not want to cover the middle that forms the donut hole. Tap the pan on the counter to help release some of the air bubbles.
- Bake for 10-15 minutes or until a toothpick comes out clean in the center. Allow donuts to cool in the pan for 5-10 minutes before turning them out onto a wire rack.
- While it cools, melt 4 Tablespoons unsalted butter and mix 1/2 cup granulated sugar and 1 teaspoon cinnamon together for the topping.
- Brush the donuts with melted butter, roll in the cinnamon sugar, coating all sides as best as possible.
- Serve warm or at room temperature.
Notes
- If you don’t have time to reduce the apple cider, you can just use 1/3 cup or apple cider without reducing it. The donuts just won’t have as strong of an apple flavor)
- You can buy oat flour or make it by pulsing oats in a blender until it forms a fine powder.
- Recipe makes 11-12 donuts. If you make only 10 or 11, they will puff up higher in the pan.
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I am very excited 😊 they are currently in the oven. The process was very simple.
I can’t do oats. Could almond flour be used or omit the oat flour? These sound delicious
I haven’t tested it, but I think almond flour could be a good substitution. If you try it, let me know.
Excited to try these! Do you think they’d work with a flax egg or another egg substitute?
I haven’t tried it, but flax or chia eggs do work well in many baking recipes, so I think it would work. If you try it let me know.
My batter came out thicker, almost like banana bread batter. What did I do wrong?? I followed everything written. Haven’t tried them yet so I’m still hoping they taste good! Thanks!
It could be the brand of flour you used, or perhaps you packed it into the measuring cup a bit more tightly, thus adding more to the recipe.
Can these be deep fried…
I have not tried it. You would need a donut-shaped batter dispenser because it is a batter versus a dough you can shape.
Just made these and they are delicious!!! I haven’t had a good donut since being diagnosed with celiac 12 years ago. So thank you so much! I’m the world’s worst baker but they were so easy to make! I really didn’t get a ton of apple flavor as I think the cinnamon overpowered a bit, but that’s ok because they are so darn good 😊