These gluten free apple cider donuts have become a family favorite around here. Our version is baked, not fried. However, these donuts mimic the texture of the deep-fried version with the application of a layer of melted butter after they are baked. That layer gives the cinnamon sugar topping something to stick to, plus it gives your mouth the sensation that these donuts were fried in oil. All I can say about these donuts is super yum!!
Apple cider donuts are most popular in the New England part of the United States where they have become synonymous with fall. You can often find them for sale at farm stands at that time of year. You may be hard pressed to find a gluten free version at the farm stands though. Also, if you are concerned about eating something that has been deep fried, you can rest assured knowing these were baked in the oven instead, like our delicious baked blueberry donuts. Either donut is perfect for breakfast with a cup of hot coffee or tea!
Table of Contents
❤️ Reasons to Love This Recipe
- This recipe is easy. You don't have to worry about heating up a pan of hot oil nor deal with disposing of that oil when you are done. This recipe takes just a few simple steps and doesn't involve rolling and cutting.
- It's a crowd pleaser. Whether your guests are on a gluten free diet or not, these donuts will be a hit with everyone!
- It's make ahead friendly. You can easily make these gluten free apple cider donuts ahead and freeze them. They will taste as good as the day you made them.
- It's quick. You can make these delicious donuts in 20 minutes or less!
- Unsalted butter. Butter is added to make the donuts tender and prevent dryness. For a dairy-free version, you can substitute (unflavored) coconut oil or vegetable oil.
- Apple cider. Use unsweetened, all natural cider.
- Cassava flour. We like the result we achieved by combining cassava flour with a gluten free flour blend, like Bob's Red Mill gluten-free flour blend. However, you can get away with omitting the cassava flour and using just the gluten free flour blend.
- Bob's Red Mill 1:1 Gluten-Free Baking Flour, or your favorite gluten-free flour blend. Bob's Red Mill's blend is a great product and the one we have experience with. However, if you have a gluten free blend that you love, feel free to substitute that one.
- Baking powder. Baking powder is the leavening agent that is added so that the donuts will rise.
- Salt. Enhances flavor.
- Cinnamon. Adds flavor.
- Nutmeg. Adds flavor.
- Allspice. Adds flavor. Allspice is found in many traditional apple cider donut recipes.
- Granulated sugar. You can substitute Swerve granulated sugar substitute for a sugar-free version.
- Light brown sugar. You can substitute Swerve brown sugar substitute for a sugar-free version.
- Egg. For an egg-free version, you can substitute ¼ cup of Greek yogurt.
- Granulated sugar. Substitute Swerve granulated sugar substitute for a sugar-free version.
- Ground cinnamon.
- Salted butter. Melted. For a dairy-free version, you can substitute (unflavored) coconut oil or vegetable oil.
See recipe card for quantities.
Preheat oven to 400 F (204 C).
- Measuring spoons.
- Liquid measuring cups.
- Mesh strainer.
- Six-well donut pan.
- Small saucepan.
- Medium bowl.
- Wire whisk.
- Piping bag. If you don't have a piping bag, a zip close food storage bag will work as well. Simply fill the bag, seal it, then snip off a corner in the bottom of the bag.
- Large round #1A piping tip (½ inch diameter). If you don't have a round tip, you can use the piping bag alone without the tip.
- Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar substitute and Swerve brown sugar substitute. (affiliate links).
- Egg-Free - Substitute ¼ cup plain or vanilla Greek yogurt for the egg.
- Dairy Free - Substitute (unflavored) coconut oil for the butter.
You can easily make these donuts ahead. You can store them in an airtight container or bag in your pantry for a day or two. However, we recommend freezing any leftovers right away. That will keep them fresh. Store them in a freezer-safe bag. They will keep in your freezer for up to three months. Reheat in the microwave on high. Reheating time will vary. Start with 30 seconds and repeat in 10 second increments, as necessary.
💭 Top tip
To easily fill the piping bag, stand it in a tall glass, fold back the top, and spoon the batter into the bag. Use the top of the bag, like a puppet, to press the batter off of the spoon into the bag.
If you don't have a round tip, you can snip off the bottom of a disposable piping bag. No tip necessary. You can also use a food storage bag to pipe the batter into the donut pan. Simply snip off a corner of the bag.
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Gluten Free Apple Cider Donuts
- 3 tablespoon unsalted butter
- ½ cup apple cider Use unsweetened, all natural cider.
- ½ cup cassava flour
- ½ cup Bob's Red Mill 1:1 Gluten-Free Baking Flour Or your favorite gluten-free flour blend.
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon allspice
- ¼ cup granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons salted butter Melted.
- Preheat oven to 400 F (204 C).
- In a small saucepan, melt the butter with the cider. Set aside to cool.3 tablespoon unsalted butter, ½ cup apple cider
- In a medium bowl, sift together flours, baking powder, salt, cinnamon, nutmeg and allspice. Set aside.½ cup cassava flour, ½ cup Bob's Red Mill 1:1 Gluten-Free Baking Flour, 1 teaspoon baking powder, ¼ teaspoon salt, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice
- Whisk the granulated sugar, brown sugar, and egg into the cooled butter/cider mixture until combined.2 tablespoons light brown sugar, 1 large egg, ¼ cup granulated sugar
- Pour wet ingredients into dry and stir until just combined.
- Spray donut pan with cooking spray. Add batter to piping bag fitted with a large round tip. Pipe batter into the wells of the donut pan.Tip: To easily fill the piping bag, stand bag in a tall glass, fold ends over, and spoon batter into bag.
- Bake for 10-12 minutes, or until a skewer inserted close to the center comes out clean. Remove to a wire rack to cool.Allow the donuts to cool in the pan for 3-5 minutes. Then, remove donuts from pan onto wire rack and allow to cool completely.
- Stir together the sugar and cinnamon in a small shallow bowl, wide enough to accommodate a donut.¼ cup granulated sugar, ½ teaspoon ground cinnamon
- Brush melted butter on one donut and dip into the cinnamon sugar mixture. Repeat with remaining donuts.2 tablespoons salted butter