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A plate of golden-brown gluten-free apple cider donuts coated in cinnamon sugar
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Baked Gluten-Free Apple Cider Donuts

Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Servings: 12 servings
Calories: 265kcal

Ingredients

  • 1.5 cups fresh apple cider (reduced to 1/2 cup)
  • 2 cups gluten -free all-purpose flour blend (with xanthan gum)
  • 3/4 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon sal t
  • 1 large egg , room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup buttermilk or unsweetened almond milk
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)
  • 4 tablespoons unsalted butter, melted (for coating)

Instructions

  • Simmer 1.5 cups of apple cider in a small saucepan over medium heat until reduced to 1/2 cup (approximately 15-20 minutes); allow to cool to room temperature before use.
  • Preheat oven to 350°F (175°C) and apply non-stick cooking spray to two 6-cavity donut pans.
  • In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, 1.5 teaspoons cinnamon, nutmeg, cardamom, and salt.
  • In a secondary bowl, whisk the cooled apple cider reduction, egg, 2 tablespoons melted butter, vanilla extract, and milk until the emulsion is uniform.
  • Incorporate the liquid mixture into the dry ingredients and stir until just combined; avoid over-mixing to prevent a gummy texture.
  • Transfer the batter to a piping bag fitted with a large round tip or a zip-top bag with the corner excised.
  • Pipe the batter evenly into the donut pans, filling each cavity approximately 2/3 full.
  • Bake for 10-12 minutes or until the internal structure is set and a digital probe or toothpick returns clean.
  • Cool the donuts in the pan for 5 minutes, then invert onto a wire rack.
  • Prepare the coating by mixing the 1/2 cup sugar and 1 tablespoon cinnamon; while donuts are warm, brush surfaces with 4 tablespoons melted butter and roll in the sugar mixture until fully encapsulated.