Gluten-Free Apple Cider Donuts

Gluten-Free Apple Cider Donuts

These gluten-free apple cider donuts are a delicious way to enjoy the flavors of fall without refined flour or refined sugar. Made with almond flour, arrowroot flour, apple cider, and warm spices, they’re soft, spongy, and full of apple flavor. They’re a fun homemade treat to enjoy with a cup of coffee on a crisp fall morning.

These donuts make me want to grab a sweater and a cute bag and head to the apple orchard to pick up a bunch of apples. And while I’m there, I’ll grab some fresh apple cider, too!

These have been a big hit with my family and friends, and I’m so excited to share them with you. Now, these aren’t the traditional sweet doughnuts you might grab from an orchard stand, and there’s absolutely nothing wrong with those! I wanted to make something a little different: a soft, spongy baked donut with concentrated apple cider, real pieces of apple, and warm fall spices.

I created this recipe without refined flour or refined sugar. The sweetness comes from the reduced apple cider, fresh apple pieces, and a little maple syrup. I also leave the apple skins on for a little extra fiber and texture.

I love that you can enjoy these donuts without relying on traditional refined flour and sugar. They still have plenty of apple flavor and that cozy fall taste we’re all looking for this time of year.

If you try these gluten-free apple cider donuts, I’d love to hear what you and your family think! My son especially loved the ones with a cinnamon-sugar coating. You don’t have to coat them all, though. I like making a variety, with some dusted in cinnamon and sugar and some left plain. That way, everyone gets to choose their favorite!

Jonnell Whitson, NTP

Gluten Free Apple Cider Donuts

Light, spongy baked donuts with concentrated apple cider, real apple pieces, and warm fall spices.

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Prep Time 15 minutes mins

Apple Cider Reduction Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups Apple Cider reduced
• 1 1/2 cups Blanched Almond Flour
• 1/2 cup Arrowroot/Cornstarch
• 1 tbsp Ground Flaxseed
• 1 tsp Baking Powder
• 1/2 tsp baking soda
• 1 1/2 tsp Ground Cinnamon
• 1/2 tsp Apple Pie Spice
• 1/4 tsp ground nutmeg
• 2 large egg
• 1/2 cup reduced and cooled Apple Cider
• 1/4 cup finely grated apple lightly squeezed
• 2 tbsp Pure Maple syrup
• 2 tbsp melted butter
• 1 tsp vanilla paste or vanilla extract

Method

 

1. Place 1½ cups apple cider in a small saucepan. Simmer uncovered until reduced to ½ cup. Allow to cool before using.

   Preheat oven to 350°F. Grease an 8-cavity doughnut pan.

   Combine dry ingredients.In a medium bowl, whisk together almond flour, arrowroot, flaxseed, baking powder, baking soda, cinnamon, nutmeg, apple pie spice and salt.

   In a separate bowl, whisk together eggs, cooled cider reduction, maple syrup, melted butter and vanilla. Stir in the finely grated apple.

   Combine the wet ingredients to the dry ingredients and gently mix just until combined. Do not over mix the batter.

   Let the batter rest for 5 minutes. It will thicken slightly as the almond flour and flax absorb the moisture. The finished batter should be soft and spoonable, not runny.

   Spoon the batter into the prepared doughnut pan, filling each cavity about ¾ full. Depending on the size of your pan, you may get 8–12 doughnuts.

   Bake at 350°F for 15-20minutes, checking around 15 minutes. The doughnuts should be set and gently spring back when touched.

   Let the doughnuts cool in the pan for about 10 minutes, then carefully transfer to a cooling rack.

Yield may vary depending on the size and depth of your doughnut pan. I used a Pampered Chef Pan and got 12 smaller doughnuts from my pan, depending on your pan you may get less.

Notes

 

Optional Cinnamon-Sugar Finish

These are delicious plain, but for a more traditional apple-cider doughnut finish:

Mix the sugar, cinnamon, apple pie spice, and salt. Lightly brush the doughnuts with melted butter and dip each doughnut into the sugar mixture.

2 Tablespoons of melted butter, 2 tablespoons of sugar, 1 tsp cinnamon, 1/2 tsp of apple pie spice, a dash of salt. Combine and then dip the doughnuts into the mixture. 

Tip: The cinnamon-sugar version is sweeter, while the plain doughnut really lets the apple, cider and warm spices shine.

A Recipe Note

These aren’t meant to be a heavy, bakery-style cake doughnut. They’re light, spongy and tender, with concentrated apple cider flavor and little pieces of real apple throughout—perfect alongside coffee or tea on a crisp fall morning