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–+ servings

Gluten-Free Baked Apple Cider Donuts

Warm, spiced, and perfectly sweet, these gluten-free baked apple cider donuts are an easy one-bowl fall treat. Great for breakfast or dessert!
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Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 194
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups gluten-free all-purpose flour blend spooned and leveled; about 240g
  • 1/2 cup coconut sugar or packed light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 1/4 teaspoons apple pie spice blend see notes for homemade blend
  • 1 pinch kosher salt about 1/8 teaspoon
  • 1 1/4 cups real apple cider about 300 ml
  • 1/3 cup unsweetened applesauce
  • 1/4 cup melted coconut oil or vegan butter; about 60 ml
  • 1 teaspoon apple cider vinegar or white vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup granulated sugar for coating
  • 2 teaspoons apple pie spice blend for coating

Method
 

  1. Preheat the oven to 400°F. Lightly grease two 6-well donut pans (or muffin pans) with nonstick spray and set aside.
  2. In a medium bowl, whisk together the flour, coconut sugar, baking powder, baking soda, apple pie spice, and salt until evenly combined.
  3. In a separate medium bowl, whisk the apple cider, applesauce, melted coconut oil, vinegar, and vanilla until smooth.
  4. Pour the wet mixture into the center of the dry ingredients. Use a spatula to gently fold the batter together until just moistened and no dry streaks remain.
  5. Transfer the thick batter into a piping bag or a large zip-top bag with the corner snipped off. Pipe the batter into the prepared donut wells, filling about three-quarters full.
  6. Bake for 9 to 11 minutes, or until a toothpick inserted into the center of a donut comes out clean. Rotate the pan around 8 minutes for even baking.
  7. Meanwhile, prepare the coating by whisking the granulated sugar and 2 teaspoons apple pie spice in a shallow bowl. If you prefer a richer coating, melt a little extra coconut oil or butter in a separate bowl.
  8. Remove the donuts from the oven and let them cool in the pan for about 2 minutes. Gently run a knife around the edges to release the donuts.
  9. While still warm, roll each donut in the spiced sugar directly, or first dip each donut into the melted coconut oil or butter, then coat with the spiced sugar. Place the coated donuts on a wire rack to set.

Nutrition

Calories: 194kcalCarbohydrates: 36gProtein: 1gFat: 5gSaturated Fat: 4gSodium: 300mgFiber: 1gSugar: 20g

Notes

You can use store-bought apple pie spice, or make your own by mixing 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon cardamom.
Real apple cider is essential here; avoid apple juice, which is too thin and won't give the same flavor.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
If using a muffin pan, fill cups two-thirds full and bake for 15 to 18 minutes at 400°F.
The batter is thick, so don't overmix or the donuts will be tough.
For a glossy finish, dip the cooled donuts in a glaze made from 1 cup powdered sugar and 2 tablespoons apple cider.
These donuts are best enjoyed the same day, but you can rewarm them in the microwave for 10 seconds.

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