Description
These Gluten Free Apple Cider Donuts are a soft, moist, and flavorful treat perfect for fall or any time you crave a sweet snack without gluten. Made with almond and tapioca flours, reduced apple cider, and coated in cinnamon sugar, these donuts are baked to perfection for a delightful, lighter indulgence.
Ingredients
Scale
For the Donuts:
- 1 cup apple cider reduced to about ⅓ cup
- 2 ¼ cups blanched almond flour
- ¾ cup tapioca flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs, room temperature
- ¾ cup white sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp almond milk
- 1 tsp pure vanilla extract
- Cooking oil spray to grease donut pan
For the Topping:
- 2 tbsp unsalted butter, melted
- ½ cup white sugar
- 1 tsp ground cinnamon
Instructions
- Reduce the Apple Cider: Pour 1 cup of apple cider into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer, stirring occasionally for 12 to 15 minutes, until it reduces to about ⅓ cup. Set aside to cool slightly.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with cooking oil spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, ground cinnamon, and salt until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, white sugar, melted butter, almond milk, vanilla extract, and the reduced apple cider until smooth and well incorporated.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix; the batter will be thick.
- Fill Donut Pan: Spoon or pipe the batter evenly into the donut pan cavities, filling each about ¾ full to allow room for rising.
- Bake the Donuts: Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Topping: In one bowl, mix together the white sugar and cinnamon. Place the melted butter in another small bowl.
- Coat Donuts: While the donuts are still warm, lightly brush or dip each donut in melted butter, then roll it in the cinnamon sugar mixture until evenly coated.
- Enjoy and Serve: Serve the donuts warm or at room temperature. They taste even better the next day!
Notes
- How to Store: Keep donuts in an airtight container at room temperature for up to 4 days or refrigerate for up to 6 days. Warm slightly before serving for the best texture.
- How to Freeze: After completely cooling, freeze the donuts in a single layer, then transfer to a freezer bag. Freeze for up to 2–3 months. Reheat in the oven or air fryer before adding the cinnamon sugar coating if needed.
