Gluten-Free Apple Cider Donuts
These gluten-free apple cider donuts are baked, not fried, and coated in cinnamon sugar while they're still warm. Reducing the apple cider concentrates the flavor, so every bite tastes like real apple cider instead of just cinnamon and sugar. Applesauce stands in for the eggs, and they're vegan too if you use vegan butter.
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Ingredients
For the Donunts:
- 1½ cups (354 g) apple cider - reduced to ¾ cup
- 1½ cups (210 g) gluten-free flour - I used Bob's Red Mill 1-to-1 baking flour
- ⅔ cup (133 g) brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ cup (57 g) butter - (regular or vegan), melted and slightly cooled
- ¼ cup (61 g) unsweetened applesauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the topping:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon cinnamon
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Instructions
- Add 1½ cups (354 g) apple cider to a small saucepan and bring to a simmer over medium heat. Reduce until it measure ¾ cup, checking the amount as you go rather than relying on time. This usually takes about 15 minutes. Let it cool slightly.
- Preheat the oven to 350F. Lightly rease a donut pan with cooking spray.
- Whisk together 1½ cups (210 g) gluten-free flour, ⅔ cup (133 g) brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves in a large bowl.
- In a separate bowl, combine the reduced apple cider, ¼ cup (57 g) butter (melted and slightly cooled), ¼ cup (61 g) unsweetened applesauce, 1 teaspoon apple cider vinegar and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until justcombined. The batter will be thick.
- Spoon or pipe the batter into the prepared donut pan, filling each well about ¾ full.
- Bake at 350°F for 10-12 minutes, until a toothpick inserted into the donut comes out clean.
- While the donuts bake, mix ¼ cup (50 g) granulated sugar and 1 teaspoon cinnamon together in a shallow bowl.
- Let the donuts cool in the pan for a minute or two, then roll each one in the cinnamon sugar miture while it's still warm.
Notes
- Cider: Reduce it until it measures ¾ cup. If you don't reduce it fully, your donuts will be too liquidy.
- Butter: Regular or vegan both work here, just make sure it's melted and slightly cooled before mixing.
- Vegan option: Use vegan butter and make sure your sugar is vegan.
Nutrition
Calories: 317kcal | Carbohydrates: 63g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 474mg | Potassium: 183mg | Fiber: 3g | Sugar: 39g | Vitamin A: 360IU | Vitamin C: 0.5mg | Calcium: 90mg | Iron: 1.5mg
