Monday, October 12, 2020

Gluten Free Apple Cider Donuts

 Gluten Free Apple Cider Donuts


      When we were dating my husband and I took a day trip to Nebraska City. It is the home of Arbor day, the Apple Jack Festival, and the world's best apple cider donuts! Brian had his first taste of a warm apple cider donut from Kimmel Orchard and that led to him eating six donuts that day. We still laugh about it each year when we visit the orchard. I haven't seen a gluten free apple cider donut at any orchards or pumpkin patches around town so I decided to make my own! The amazing apple cider flavor in these comes from reducing the cider before adding it to the batter. I was surprised how much they tasted like the original, even though they aren't fried! I haven't had a real one in seven years but my son claims they tates just as good. You can easily make these dairy free also by subbing coconut oil or vegan butter, I tested it with Myikono's brand.

Gluten Free Apple Cider Donuts

Makes 12


1 1/2 cups apple cider reduced to 3/4 a cup 

3/4 cups coconut sugar

6 TBSP dairy free or regular butter

1 Egg

1 1/2 cup Bob's Red Mill Gluten Free 1-1 Baking Flour

1 1/2 tsp baking powder

1/4 tsp cloves

1 tsp cinnamon 

pinch of sea salt


1/2 cup coconut sugar

1 TBSP cinnamon

3 TBSP melted dairy free or regular butter


1) Pre-heat oven to 350 and generously grease your donut pan with coconut oil, cooking spray, or butter

2) To reduce the cider pour the 1 1/2 cups of cider in a small saucepan over high heat and bring to a boil, reduce the heat to medium-high and cook until it is reduced by half, you will want 3/4 cup of cider at the end. It took me about 10 minutes. I emptied the cider a few times into a glass measuring cup during the process to see how much it had reduced. Don't skip this step! This gives them a great cider flavor like the fresh donuts at an apple orchard!

3) In the bowl of a stand mixer beat the butter and sugar until creamy, about 3 minutes. 

4) Add the egg and mix until incorporated.

5) In a small bowl mix the gluten free flour, baking powder, cloves, cinnamon, and salt.

6) With the mixer on low slowly incorporate the dry mixture.

7) Gently pour in the cider and mix a few times to combine.

8) Divide the batter evenly among the donut pan, filling each donut 3/4 of the way.

9) Bake at 350 for 12-15 minutes until a toothpick comes out clean.

10) Remove the donuts to a cooling rack.

11) In a shallow dish mix the 1/2 cup of coconut sugar and 1 TBSP cinnamon for the topping. Melt the 2 TBSP of dairy free butter in the microwave in a small dish.

12) Brush each donut with the melted butter and then dip in the topping mixture.


These are best served fresh or the day of. If you are going to save them I recommend freezing them before adding the topping, defrost for 20 seconds in the microwave and add the melted butter and sugar topping right before serving. 

This recipe was modified from

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