Gluten-Free Baked Apple Cider Donuts

These Gluten-Free Baked Apple Cider Donuts are everything cozy: warm spices, concentrated apple flavor, a tender crumb, and a sparkling cinnamon sugar finish. They’re baked (not fried), ready in about 30 minutes, and include easy dairy-free swaps.

Ingredients needed for making Gluten-Free Baked Apple Cider Donuts

• apple cider
• gluten-free all-purpose flour (with xanthan gum) (I used GFJules)
• baking powder
• baking soda
• salt
• ground cinnamon
• ground nutmeg
• brown sugar
• granulated sugar
• butter or dairy-free butter (I tend to use salted butter)
• egg
• vanilla extract
• milk or dairy-free milk of choice

How to Make the Gluten-Free Baked Apple Cider Donuts

1. Reduce the apple cider

• Add 1 cup of apple cider to a small saucepan.
• Simmer over low–medium heat until it reduces to 1/4 cup, about 15–20 minutes. Set aside to cool slightly.

Tip: You want apple cider (the juicy autumn kind), not apple cider vinegar.

2. Prep the pan and oven

• Preheat oven to 350°F (177°C).
• Grease your donut pan well and set it aside.

3. Mix dry ingredients

• In a large bowl, whisk together: gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. Mix wet ingredients

• In a large measuring cup, whisk together milk, egg, brown sugar, granulated sugar, melted butter, and vanilla until smooth.

5. Combine

• Pour the wet mixture and the reduced cider (1/4 cup) into the dry ingredients.
• Mix just until smooth. The batter will be somewhat thick.

6. Fill the pan

• Spoon or pipe batter into the donut cavities, filling each 1/2 to 2/3 full. Avoid covering the center post to keep the hole open.

7. Bake

• Bake 10–11 minutes, until golden and a toothpick comes out clean. Another cue: gently press the top; if it springs back, they’re done.
• If they brown too quickly but the center needs more time, tent loosely with foil and bake 1–2 more minutes.

8. Cool

• Let your donuts rest in the pan for 5 minutes.
• Invert onto a wire rack and cool until just warm to the touch (still pliable for coating).

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  How to Coat the Gluten-Free Baked Apple Cider Donuts in Cinnamon Sugar

  1. Make the coating

  • Stir together 1/2 cup sugar and 1/2 teaspoon cinnamon in a medium bowl.
  • Place 1/4 cup melted butter in a separate bowl.

  2. Dip and coat

  • Dunk each warm donut in melted butter (let excess drip off).
  • Roll in cinnamon sugar to coat all sides.
  • Serve immediately for maximum sparkle and crunch.

  Pro Tips

  • Flavor boost: Reducing the cider is the secret to bold apple flavor—don’t skip it.
  • Keep it gluten-free friendly: Use a high-quality gluten-free all-purpose blend that already contains xanthan gum. If your blend doesn’t include xanthan gum, add about 1/2 teaspoon to this recipe.
  • Room temperature matters: A room-temperature egg and milk help the batter combine smoothly and rise evenly.
  • Neat filling: For clean, even donuts, spoon the batter into a zip-top bag, snip the corner, and pipe it into the pan.
  • Pan sizes: Mini donut pans bake a bit faster (about 7–9 minutes); larger “jumbo” donuts may need 12–14 minutes.
  • Donut hole drama: Overfilling will close the hole and make them look like muffins. Still tasty, just less donut-y.

  Make Ahead, Storing, and Freezing

  • Make ahead: You can reduce the cider a day in advance. Cool, cover, and refrigerate; bring to room temperature before mixing the batter.
  • Store:

  Store at room temperature in an airtight container for up to 2 days.
  Refrigerator: Up to 4 days.

  • Freeze:

  Best to freeze uncoated donuts. Ensure it’s wrapped well and freeze for up to 2 months.
  Thaw at room temperature, then dip in melted butter and cinnamon sugar right before serving.

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