Gluten-Free Apple Cider Doughnuts are full of cinnamon-sugar goodness and all the cozy flavors of fall.
Post and recipe by Alison Needham of A Girl Defloured
Before I went gluten-free, one of my favorite autumn treats was hot cider doughnuts dusted with cinnamon and sugar—often sold at apple orchards and county fairs, fresh from the fryer and handed out in paper sacks. I always preferred the small doughnuts, the kind you can eat in one or two bites, leaving only a trace of sweetness on your fingers.
About these Apple Cider Doughnuts:
Cider doughnuts are arguably the most autumnal treat you can make, especially when paired with an apple orchard visit, a hayride, and a steaming mug of something warm. Since I now bake rather than fry and follow a gluten-free diet, I make them at home. This recipe is inspired by a fantastic cider-doughnut adaptation from No Gluten, No Problem.
Choosing cider (or juice) for your doughnuts:
I like to use a dark, unfiltered apple juice—like the refrigerated, deep-brown variety at some markets—but any unfiltered cider will work. Reducing cider concentrates the flavor and yields a thick, rich syrup perfect for stirring into batters or using as a topping. Simmer two cups of cider until it reduces to about ½ cup, watching carefully so it doesn’t overcook. The reduction is great on ice cream, pancakes, waffles, or in cocktails. I usually make twice the amount the recipe calls for so I have extra on hand.
Try these next-level treats: Alison’s Salted Maple, Apple + Walnut Gluten-Free Doughnuts
Alison’s salted maple, apple and walnut doughnuts are packed with shredded apples, toasty walnuts, and warming spices. The maple glaze finishes them with a touch of sweet-salty luxury—perfect for fall gatherings.
Serve these apple cider doughnuts with a mug of hot chocolate or a pumpkin spice cocktail for a cozy treat.
Baked Gluten-Free Apple Cider Doughnuts
Equipment
- doughnut pan
Ingredients
- 2 cups unfiltered apple cider
- ½ cup sugar
- ¼ cup butter, softened
- 2 large eggs
- ½ cup buttermilk, shaken
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose gluten-free flour blend
- ¼ cup almond flour
- ½ teaspoon xanthan gum (omit if your flour blend contains it)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the topping:
- ¼ cup melted butter
- ½ cup sugar mixed with 1 teaspoon cinnamon
Instructions
- Heat the cider in a small saucepan and bring to a simmer. Reduce the heat and simmer until the cider has reduced to ½ cup. Set aside to cool.
- Preheat the oven to 400°F (200°C) and spray two mini-doughnut pans (or two regular doughnut pans) with gluten-free cooking spray. If you bake in batches, re-spray the pan between batches.
- Beat the butter and sugar together in a large bowl. Beat in the eggs, buttermilk, vanilla, and the cooled reduced cider until combined. Add the gluten-free flour blend, almond flour, xanthan gum (if using), baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. Beat until smooth.
- Transfer the batter to a large zip-top bag and snip about ½ inch off one corner. Pipe the mixture into the prepared doughnut pans, filling each well about half full. Do not overfill.
- Bake until the doughnuts spring back when gently touched—about 8 minutes for minis and 10 minutes for larger doughnuts.
- When the doughnuts are cool enough to handle, dip or brush them with melted butter and gently toss in the cinnamon-sugar mixture.
- Serve immediately.
Nutrition
Perfect Gluten-Free Fried Doughnuts with Chai Glaze
Perfect fried gluten-free doughnuts with a chai glaze are a wonderful treat for a chilly fall morning.
Try Alison’s Gluten-Free Pumpkin Spice Doughnut Holes
These spiced, bite-sized pumpkin spice doughnut holes are light, fluffy, and delicious. Serve them for breakfast with hot coffee or cider, or as a dessert with vanilla ice cream or cinnamon whipped cream.