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Gluten Free Apple Cider Donuts (Baked) Recipe

Gluten Free Apple Cider Donuts (Baked) Recipe
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★★★★★

5.2 from 14 reviews

Deliciously light and fluffy Gluten Free Apple Cider Donuts baked to perfection with warm spices and a sweet cinnamon sugar coating. These donuts are made with wholesome gluten free flour and reduced apple cider for a rich fall flavor, perfect for a cozy snack or breakfast treat.

Ingredients

Scale

Dry Ingredients

  • 1.5 cups gluten free 1-to-1 flour (186g)
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp kosher salt
  • 1.5 tsp baking powder
  • ½ tsp baking soda

Wet Ingredients

  • 1.5 cups fresh apple cider
  • 1 large egg (at room temperature)
  • ⅔ cup coconut sugar or cane sugar (110g)
  • ⅓ cup unsweetened applesauce (at room temperature)
  • ¼ cup avocado oil or melted & cooled refined coconut oil (55ml)
  • 1 tsp vanilla extract

Cinnamon Sugar Topping

  • ½ cup monkfruit sweetener or cane sugar (100g)
  • 1 tsp cinnamon

Instructions

  1. Reduce the Apple Cider: Pour apple cider into a large pan and heat over medium until bubbling. Continue to simmer for 5-8 minutes until about ¾ cup remains. Transfer to a measuring cup and adjust to exactly ¾ cup if necessary. Let cool completely to warm or room temperature, refrigerating to speed this process if needed.
  2. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two donut pans (12 cavities total) thoroughly with cooking spray to prevent sticking.
  3. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, cinnamon, nutmeg, kosher salt, baking powder, and baking soda until well combined. Set aside.
  4. Combine Wet Ingredients: In a separate large bowl, whisk the egg, coconut sugar, applesauce, avocado oil, and vanilla extract until smooth. Slowly add the cooled reduced apple cider while whisking continuously to integrate.
  5. Make the Batter: Gradually add the dry ingredient mixture to the wet ingredients, folding it in with a spatula. Stir until mostly smooth with some small clumps acceptable; do not overmix.
  6. Fill the Donut Pans: Using a spoon, piping bag, or a ziplock bag with a cut corner, fill each donut cavity about ¾ full with the batter for even baking and shape.
  7. Bake: Place the pans in the preheated oven and bake for 10 minutes or until the donuts spring back lightly when touched.
  8. Prepare Cinnamon Sugar: While donuts bake, mix the monkfruit sweetener (or cane sugar) and cinnamon in a shallow bowl for the coating.
  9. Cool and Remove Donuts: Allow the donuts to cool in the pans for about 3 minutes, then carefully loosen with a butter knife and transfer them to a wire rack to cool slightly.
  10. Coat Donuts: Immediately dunk each side of the warm donuts into the cinnamon sugar mixture so the coating sticks without needing butter.
  11. Serve and Store: Enjoy donuts fresh for a light, fluffy texture or after about an hour for a sturdier bite. Store leftovers in an airtight container at room temperature for up to 3 days. The cinnamon sugar will soften and absorb slightly over time.

Notes

  • Be sure to fully reduce the apple cider to concentrate its flavor and avoid watery batter.
  • Use room temperature ingredients for better mixing and texture.
  • Do not overfill the donut molds to prevent overflowing during baking.
  • If using alternate oils, ensure they are flavor neutral to not overpower the donut taste.
  • The baked donuts are delicate when warm, so handle gently.
  • Storing at room temperature maintains the best texture; refrigeration may dry them out.
  • Monkfruit sweetener can be substituted with cane sugar but the sweetness intensity might vary slightly.

Nutrition

Keywords: gluten free donuts, apple cider donuts, baked donuts, cinnamon sugar donuts, fall desserts, healthy donuts

Find it online: https://kitchenbyrita.com/gluten-free-apple-cider-donuts-baked-recipe/