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Gluten-Free Apple Cider Baked Donuts
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Baked Apple Cider Donuts (gluten free)

These donuts are light and cakey, tasting of fall. Should you not be gluten free feel free to substitute gluten-filled flour which should work fine. These donuts were adapted from a fried gluten-filled recipe and if you’d like to fry the donuts instead of baking them, or check out more seasonal topping/glaze ideas, click on the link in the recipe adaptation line below. The donuts, like all donuts, should be eaten fresh. If unable to do so, wrap them tightly in plastic wrap or store in an air tight container and eat within a few days.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 40 minutes
Servings 20 donuts
Calories 201kcal
Author Toni Dash

Ingredients

Ingredients for the Apple Cider Donuts:

  • 2 cups of apple cider , preferably freshly pressed; boiled down to yield 2/3 cups and cooled
  • 8 tablespoons butter , room temperature
  • 1 cup granulated sugar
  • 2 eggs , room temperature
  • ½ cup buttermilk
  • 3 ½ cups all purpose gluten free flour (I used King Arthur Gluten-Free Flour Blend)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1/8 teaspoon nutmeg , freshly ground if possible

Ingredients for the topping:

  • 4 tablespoons granulated sugar (note: The sugar can be all granulated sugar or a mix of granulated and crystal/sprinkling sugar which has larger granules and is more eye-catching)
  • 1 ½ tablespoon ground cinnamon
  • 4 tablespoons butter , melted

Supplies:

  • 1-2 standard size donut shape baking pan (s)

Instructions

  • Preheat oven to 425 degrees.
  • In a large bowl cream the butter with a mixer. Add granulated sugar and cream together.
  • Add eggs, one at a time. Mix to combine.
  • Add buttermilk and reduced apple cider. Mix to combine.
  • In a separate bowl sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, salt and nutmeg.
  • Slowly add the dry ingredients to the wet ingredients using a mixer to ensure they are fully combined.
  • Prepare donut pans with cooking spray. Fill the donut cavities no more than 2/3 full. Place in the oven for 7-9 minutes until donuts spring back to the touch.
  • Remove donuts and allow to sit in the pan for 5 minutes. Turn out onto a cooling rack to cool completely.
  • To add topping: Mix together the sugar(s) and cinnamon in a small bowl. Use a whisk to full mix. Lightly paint the melted butter onto the top of a donut with a cooking/basting brush. Over the sugar/cinnamon bowl sprinkle heavily with sugar/cinnamon. Carefully turn donut over the bowl and shake off any excess.

Notes

Nutrition

Calories: 201kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 186mg | Potassium: 80mg | Fiber: 2g | Sugar: 15g | Vitamin A: 245IU | Vitamin C: 0.2mg | Calcium: 51mg | Iron: 1mg