Baked Apple Cider Donuts

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Baked apple cider donuts that are gluten-free and sweetened with maple syrup.

Apple cider donuts

Raise your hand if you love all things apple flavor! Me, me! I am all about apples once Fall hits and all through Winter. I love trying new varieties, whether I pick them fresh from an orchard or just pick them up at the grocery store. Either way, I also always get apple cider, because duh. And if you get apples and apple cider, then you must also get apple cider donuts right?

I’m sure you just said right in your head.

Apple cider donuts are literally one of my favorites, and since I switched to a gluten-free and refined sugar-free diet several years ago I have missed them something fierce. Especially when picking up those apples and apple cider! So this year I decided to come up with a baked apple cider donut recipe that I could actually eat. And boy oh boy, did I eat these. I probably made 8 batches of these donuts, some for testing the recipe of course, and the rest for “testing” the recipe (i.e. just eating them because I wanted to)!

Apple cider donuts

These donuts are baked, so there will be some variations according to what donut pan you use. I use a pan that has smaller donut cavities, not quite mini size but not full size either. I usually can fill each cavity with a heaping tablespoon to two tablespoons of batter, and get around 14-15 donuts. But if you have a mini donut pan or full size, you will get more or less donuts accordingly.

Apple cider donuts

I hope you enjoy these apple cider donuts as much as I do! They are a wonderful holiday breakfast, snack, or treat. Let me know below if you make them!

Apple cider donuts
fall breakfast ideas

Baked Apple Cider Donuts (Gluten-free, Refined Sugar-free)

Baked apple cider donuts that are gluten-free and sweetened with maple syrup.
Print Recipe
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins

Equipment

  • Donut pan (see note)
  • Paper lunch bag (see note)

Ingredients

  • ¾ cup apple cider (will be reduced down to 1/4 cup)
  • 1 ¼ cup almond flour
  • 1 cup tapioca starch
  • ¼ cup coconut flour
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice or apple pie spice
  • 1 egg
  • ¼ cup unsweetened almond milk
  • ¼ cup maple syrup
  • 2 tbsp butter, melted
  • ½ tbsp apple cider vinegar

Topping

  • 3 tbsp maple or coconut sugar
  • 1-1 ½ tsp ground cinnamon (to taste)

Instructions

  • Pour apple cider into a pot and boil over medium-high heat until it is reduced to ¼ cup. This usually takes about 5-6 minutes at a boil. Cool.
  • Preheat oven to 350° Fahrenheit. Spray donut pan with non-stick spray or grease with butter. 
  • Combine flours, baking powder, baking soda, salt, and pumpkin/apple pie spice in a medium bowl. In a larger bowl, whisk together the egg, almond milk, maple syrup, melted butter, apple cider vinegar, and the cooled reduced apple cider. Add the dry ingredients into the wet, and whisk until just combined.
  • Fill each cavity in your donut pan about ¾ full. For my pan, this amounts to about 1 ½ – 2 heaping tablespoons of batter per cavity but you may need to adjust based on your pan size. Bake for 15-20 minutes, until a toothpick inserted into a donut comes out clean. Mine take 15 minutes, but again you may need to adjust based on donut pan size.
  • Add the topping ingredients into a paper lunch bag, and shake to mix. After donuts have baked, tip them out of the pan onto a baking rack and quickly add donuts into the paper lunch bag with the topping (3-5 at a time depending on size). Shake around to distribute the topping onto the donuts. Take the donuts out one at a time, shaking excess topping back into the bag and place on a cooling rack to finish cooling. Repeat the process with the remaining donuts.
  • Enjoy! Donuts can be stored in the fridge or the freezer.

Notes

Donut pan*: My donut pan is not quite mini but definitely smaller than a regular donut pan. It has twelve cavities. If you have a different size, servings will vary and you may need to adjust cooking time so keep an eye on them.
Paper lunch bag**: This is the preferred method to distribute the topping. In a pinch though you could use a Tupperware container large enough to fit 3-5 donuts (depending on size) – just don’t shake too hard or you might break the donuts apart!
Course: Breakfast, Dessert, Snack
Keyword: apple, baked, donuts, gluten-free, refined sugar-free
Servings: 14 small donuts

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