Gluten-Free Apple Cider Donuts (Easy to Make) (2024)

Ingredients

Gluten-Free Flour:My favorite gluten-free & dairy-free flour blends to use arePamela’s Artisan Blend and Better Batter. I’ve been using them both with great results.They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Dairy-Free Butter:Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.

Sugar: This recipe uses both white and brown sugar. Using both adds a lot of depth of flavor, and the brown sugar adds moisture.

Additional ingredients:apple cider, almond milk, eggs, vanilla extract, baking powder, baking soda, sea salt, cinnamon, and nutmeg.

Ingredients

Scale

1 and 1/2 cups apple cider
2 cups gluten-free flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon sea salt
2 tablespoons, dairy-free butter, melted
1 egg, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup almond milk, room temperature
1 teaspoon vanilla

Topping
1 cup sugar
1 and 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
6 tablespoons dairy-free butter, melted

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1. This recipe starts with reducing the apple cider. Place the apple cider in a saucepan and bring to a boil over medium-high heat, then reduce the heat to medium and let the apple cider continue to cook until it reduces down to 1/2 cup. This could take 15-30 minutes.
2. Keep a liquid measuring cup nearby to pour the apple cider in to check on the amount. If it’s still over 1/2 cup, pour it back into the saucepan and continue cooking. Once it’s at 1/2 cup, set it aside to cool or put it in the refrigerator.
3. While you are reducing the apple cider, you can measure out the almond milk to bring it to room temperature as well as the egg, then melt the 2 tablespoons of dairy-free butter and let it cool.
4. Preheat the oven to 350°. Prepare two donut pans by greasing them with non-stick spray. I like to use an oil spritzer with avocado oil.
5. Make the donuts: Whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
6. Whisk the egg, melted dairy-free butter, brown sugar, white sugar, almond milk, and vanilla in a small bowl.
7. Pour the wet mixture and the reduced apple cider into the dry ingredients and mix until combined.
8. Next, take a gallon-sized zip-top baggie and fold down the top to the outside twice. If it will stand on its own, that’s a win, but if not, hold onto it with one hand and dip the batter into the baggie.
9. Then, gather the top of the baggie together and cut a little corner off the bottom of the bag. Use the baggie to pipe the batter into the donut pan.
10. Bake for 11-13 minutes. The donuts should be golden brown and bounce back after tapping your finger on top of the donut. Let the donuts sit in the muffin pan for 2 minutes, and then remove the donuts to a wire rack.
11. Coat the donuts: Melt the 6 tablespoons of dairy-free butter in a small pan. And in a shallow bowl, mix together the sugar, cinnamon, and nutmeg.
12. Once the donuts are cool enough to hold, dip both sides of the donuts into the butter. Then, dip both sides of the donuts into the sugar mixture. Place the donuts on a wire rack to cool.

Make ahead: You can reduce the apple cider ahead of time and store it in the refrigerator for 2-3 days.

Store: Store at room temperature in an airtight container.

Freeze:Freeze in a single layer on a baking sheet for around 4 hours and then move to a freezer bag with parchment paper between the layers of donuts. Freeze for up to 2 months.

Tools used: (affiliate links) Donut pans, oil sprayer