Gluten-Free Apple Cider Donuts
Gluten-Free Apple Cider Donuts are soft, moist, and full of cozy fall spices and reduced apple cider flavor — perfect for breakfast, snacks, or dessert without the gluten.
Ingredients
- 1 cup apple cider reduced to 1/2 cup
- 1 1/4 cups gluten-free all-purpose flour with xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1/2 teaspoon vanilla extract
For the topping:
- 1/4 cup melted butter
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan lightly with oil or butter.
- In a small saucepan, simmer apple cider over medium heat until reduced to 1/2 cup. Let cool slightly.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk sugars, applesauce, oil, egg, vanilla, and reduced apple cider until well combined.
- Add wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Spoon or pipe batter into the prepared donut pan, filling each well about 3/4 full.
- Bake for 12–14 minutes or until donuts spring back when touched and a toothpick comes out clean.
- Let cool 5 minutes, then remove from pan and cool on wire rack.
- While still warm, brush with melted butter and dip in cinnamon sugar mixture to coat.
Notes
- Make sure your gluten-free flour includes xanthan gum, or add 1/2 tsp if it doesn’t.
- Store in an airtight container at room temperature for up to 2 days or freeze for longer.
- Try adding a pinch of clove or allspice for extra spice.