These baked gluten free apple cider donuts have the flavor of deep fried donuts without the hassle. Plus, if we didn't tell you, you wouldn't know they are gluten free. They have all of the comforting flavors of a cozy fall breakfast - apples, nutmeg, cinnamon, allspice, and brown sugar. They're melt-in-your-mouth delicious. Honestly, we can't stop eating these. We don't think you will be able to either!
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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!
What You’ll Love About This Recipe
Ingredients
Donuts
- 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 1/4 cup of Greek yogurt.
Topping
- 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.
Instructions
Donuts
Preheat oven to 400 F (204 C).
Tip: To easily fill the piping bag, stand bag in a tall glass, fold ends over, and spoon batter into bag.
Allow the donuts to cool in the pan for 3-5 minutes. Then, remove donuts from pan onto wire rack and allow to cool slightly.
Topping
Tools You’ll Need
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Substitutions
- 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 1/4 cup plain or vanilla Greek yogurt for the egg.
- Dairy Free – Substitute (unflavored) coconut oil for the butter.
Storage
Storing at Room Temperature:
- Cool Completely. Make sure the donuts are completely cooled before storing to prevent condensation and sogginess.
- Store in an Airtight Container. Place the donuts in a single layer in an airtight container. If you need to stack them, place a sheet of parchment paper between the layers to prevent sticking.
- Keep at Room Temperature. Store the container at room temperature for up to 2 days. They will stay fresh and soft during this time.
Refrigerating:
- Cool and Store. Follow the same steps as above, then place the airtight container in the refrigerator.
- Refrigeration Time. The donuts can be stored in the refrigerator for up to 5 days. Keep in mind that refrigeration may cause the donuts to become slightly denser, but they will still be delicious.
Freezing:
- Cool Completely. Make sure the donuts are fully cooled before freezing.
- Individually Wrap. Wrap each donut individually in plastic wrap or aluminum foil to prevent freezer burn and sticking.
- Use Freezer-Safe Bags/Containers. Place the wrapped donuts in a freezer-safe bag or container. Label the bag with the date.
- Freeze. The donuts can be frozen for up to 2-3 months.
- Thawing. When ready to eat, remove the donuts from the freezer and let them thaw at room temperature for about 1 hour. You can also warm them slightly in the microwave or oven for a freshly-baked taste.
Reheating Instructions
- Microwave. To reheat a donut, place it on a microwave-safe plate and microwave on medium heat for about 10-15 seconds.
- Oven. Preheat the oven to 350 F (177 C). Place the donuts on a baking sheet and warm for 5-7 minutes until heated through. This method helps restore a bit of crispness to the outside.
Tips
- Use High-Quality Apple Cider. Choose unsweetened, all-natural apple cider for the best flavor. The quality of the cider significantly impacts the taste of the donuts, so go for one with a strong apple flavor.
- Filling the Piping Bag. 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.
- No Tip? No Problem. 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.
- Measure Flours Accurately. Gluten-free baking can be finicky, so it’s essential to measure your flours accurately. Use the spoon-and-level method: spoon the flour into your measuring cup, then level it off with a knife.
- Don’t Overmix the Batter. When combining the wet and dry ingredients, stir just until combined. Overmixing can result in dense donuts, which you want to avoid.
- Properly Fill the Donut Pan. Use a piping bag or a plastic bag with the corner snipped off to pipe the batter into the donut pan. This method helps you evenly distribute the batter without making a mess.
- Preheat Your Oven. Make sure your oven is fully preheated to 400°F (204°C) before you bake. This ensures that the donuts cook evenly and rise properly.
- Don’t Overbake. Keep an eye on the donuts while they bake. They’re done when a skewer inserted near the center comes out clean. Overbaking can dry them out, so check them at the 10-minute mark.
- Cool Slightly Before Coating. Let the donuts cool in the pan for 3-5 minutes before transferring them to a wire rack. They should still be slightly warm when you brush on the butter and dip them in the cinnamon sugar, as this helps the topping stick better.
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Recipe adapted from Baked Apple Cider Donuts from The Faux Martha.
Gluten Free Apple Cider Donuts Recipe
These baked gluten free apple cider donuts have the flavor of deep fried donuts without the hassle. Plus, if we didn't tell you, you wouldn't know they are gluten free. They have all of the comforting flavors of a cozy fall breakfast – apples, nutmeg, cinnamon, allspice, and brown sugar. They're melt-in-your-mouth delicious. Honestly, we can't stop eating these. We don't think you will be able to either!
Print Recipe Save Rate
Equipment
Ingredients
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
Topping
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons salted butter Melted.
Instructions
Donuts
- 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 slightly.
Topping
- 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
Nutrition
Calories: 254kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 213mg | Potassium: 44mg | Fiber: 1g | Sugar: 23g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Servings: 6 donuts
Calories: 254kcal
Great tasting donuts! Your photography moved me to make them. Perfect match with my coffee. Made enough of these gems to freeze, and reheat in the microwave- very tasty.
Thanks, Roger! I’m so glad you enjoyed these donuts! 🍩