These Baked Apple Cider Donuts are soft and fluffy, delicious and sweet and loaded with cinnamon! They're perfect for any time of the year, not just autumn. Best yet, they are gluten fee apple cider donuts that are also nut free, eggless and can easily be vegan! Not apple cider season? No worries! These apple cinnamon donuts can be made with store bought natural apple juice instead like in my Apple Tea Cake!
I love apple desserts like my Applesauce Cookies, my Apple Butter Cookies and my Apple Pie Cookies but these Baked Apple Cider Donuts are one of my favorite treats of all time. Biting into one of these beauties is like biting into an autumn cloud. The texture is just incredible! They're delicious and super easy to make!
For more donut recipes, check out my Chocolate Sugared Donuts, my Cinnamon Sugar Donuts, Maple Donuts and Baked Chocolate Donuts.
Reasons To Love These Donuts
- Allergy Friendly- These donuts are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The donuts are so super soft and delicious.
- Cinnamon Sugar- They are dipped in butter or vegan baking stick and dunked in two coats of cinnamon sugar!
- Taste like autumn!- The apple cider give them that classic autumn taste like my Applesauce Crumb Cake!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cornstarch and Water- These donuts have no egg so this mixture helps bind everything together. You need this otherwise the donuts will break apart when you try to pick them up.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Butter/Vegan Baking Sticks- In this recipe we actually used melted!
- Apple Cider/ Apple Juice- Reduce it down to concentrate the flavor so the donuts have that classic flavor!
- Cinnamon- There is cinnamon in the donut batter and the donuts are covered in cinnamon sugar.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How To Make These Donuts Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
For Regular All Purpose Flour
- Use 2 cups of packed AP Flour (336 grams).
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Baked Apple Cider Donuts
Here are the steps to make these apple cider donuts!
Step 1: Reduce The Apple Cider/Apple Juice
Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about ½ cup.
This takes around 25 minutes. After, set aside to cool for 10 min or while you make the batter.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, light brown sugar, the baking powder, cinnamon and the salt until combined.
Step 3: Make the Buttermilk
Add the white vinegar to the milk, stir and let sit 5-10 min. Stir again. The end result will be slightly chunky.
Step 4: Make the Cornstarch Water
In a medium bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 5: Mix the Wet Ingredients
In the medium bowl, whisk together the cornstarch water mixture, buttermilk, the cooled melted butter, vanilla and the cooled reduced apple cider until combined.
Make sure the melted butter isn't hot otherwise it will be get chunky when added to the milk.
Step 6: Add Wet into the Dry
Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
Step 7: Fill the Donut Pans
Put the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans.
Fill each well about halfway. Smooth the batter with a tiny knife or the back of a small spoon.
Step 8: Bake and Cool
Bake the donuts in the center rack of the 350 degree oven for 11 minutes. The donuts should be risen and spring back at you when gently touched.
Let cool in pans for 5 min. Then use a small spatula to loosen the donuts from the pan.
Step 9: Melt the Butter
In a heat safe bowl, microwave the butter in 20 second increments, stirring after each time, until melted.
Step 10: Mix the Cinnamon Sugar
Whisk together the cinnamon and sugar until combined.
Step 11: Dip the Donuts in Butter
Dip one donut quickly in the melted butter and coat all sides.
Step 12: Coat the Donuts with Cinnamon Sugar
Immediately place the donut into the bowl of cinnamon sugar and coat all over. Repeat these two steps with the rest of the donuts.
Place each finished donut on the cooling rack with the baking sheet underneath (to prevent a big mess). Let them dry a bit.
Once dry, dip each donut again in just the cinnamon sugar. Do not repeat the butter.
Expert Baking Tips
- Reduce The Apple Cider/Juice- Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about ½ cup. Start checking after 15 minutes, 20 minutes, etc until you have ½ cup. Mine takes around 25 minutes. Set aside to cool for 10 minutes.
- Make The Homemade Buttermilk- Measure out ½ cup plus 2 tablespoons of milk. Add in one ½ tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal.
- Smoothing The Batter- When the batter is in the donut pans, gently smooth the top with a butter knife or the back or a small spoon.
- Pipe The Batter- You could use a spoon to put the batter in the greased donut pans but it is much easier to pipe the batter in. No piping bag? No worries! Simply put all the batter in a gallon size zip top bag and snip off a corner. Pipe the batter into the donut wells and fill halfway.
Recipe FAQs
They are best the first day. The cinnamon sugar coating can tend to get a little wet the next day.
You really do need to reduce the juice/cider to concentrate and draw out that apple flavor. Without reducing the cider youn will hardly taste any apple.
Yes you can! Make sure you buy a natural style apple juice that has no added sugar. It's as close to cider as you can find.
As much as I am obsessed with apple cider, the cider is made by local farms where they make other items as well.
None of the ciders local to me have a gluten free label. Cider doesn’t contain gluten, however, the facility could have gluten and there is risk for cross contamination.
Storing: Once the donuts have cooled, individually wrap each donut in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the cinnamon sugar as much. Store them wrapped in foil at room temperature for up to two days.
Freezing: Pop donuts wrapped in foil in a zip top bag and freeze for up to 30 days. To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours.
Other Apple Recipes You'll Love
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📖 Recipe
Baked Apple Cider Donuts
Ingredients
For The Donuts
- 1.5 cups apple cider or natural style apple juice
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup light brown sugar , packed
- ½ cup granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter or vegan baking stick, melted and cooled
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- ½ cup plus 2 tablespoons milk
- ½ tablespoon white vinegar
- 1 teaspoon pure vanilla extract
For The Topping
- 12 tablespoons unsalted butter or vegan baking stick, melted
- 1 cup granulated sugar
- 1.5 teaspoons ground cinnamon
Instructions
- Stirring occasionally, simmer the 1.5 cups apple cider in a small saucepan over low heat until you’re left with about ½ cup. Start checking after 15 minutes, 20 minutes, etc until you have ½ cup. Mine takes around 25 minutes. Set aside to cool for 10 minutes.
- Preheat oven to 350°F. Grease a donut pan with vegetable oil. Set aside.
- In a large bowl, whisk together the 2 cups gluten free flour, ½ cup light brown sugar, ½ cup granulated sugar, 1 teaspoon baking soda, ¾ teaspoon baking powder, 1.5 teaspoons ground cinnamon and ¼ teaspoon kosher salt until combined. Set aside.
- Measure out ½ cup plus 2 tablespoons of milk. Add in the ½ tablespoon white vinegar, stir and let sit 5-10 min. Stir again. The end result will be slightly chunky.
- In a medium bowl, using a spoon, mix together the 2 rounded cornstarch and 3 tablespoons water until thin and watery. It will be thick and tacky at first.
- In the medium bowl, whisk together the cornstarch water mixture, the homemade buttermilk, the cooled 2 tablespoons melted butter, the 1 teaspoon vanilla and the cooled reduced apple cider until combined. Make sure the melted butter isn't hot because if you pour hot butter into the cold milk, it will be chunky.
- Slowly pour the wet ingredients into the dry and use a whisk to combine. If it gets too thick, switch to using a spatula.
- Either spoon the batter into the greased donut pans and fill halfway or put all the batter into a piping bag or a zip top bag with the corner snipped off and pipe the batter into the donut pans. Fill each well about halfway. Smooth the batter with a tiny knife or the back of a small spoon.
- Bake the donuts in the center rack of the 350 degree oven for 11 minutes. The donuts should be risen and spring back at you when gently touched.If you gently poke the donuts and a dent forms, they're not done baking. You can also insert a toothpick and make sure it comes out clean.
- Let the donuts cool in the pans for at least 5 minutes before taking them out. If you try to take them out too soon, they will stick and break apart into a giant mess.Once 5 minutes is up, use a small spatula to loosen them from the pan. Place the donuts on a cooling rack with a baking sheet underneath. The next part is a bit messy.
- Put the 12 tablespoons of butter or vegan baking stick in a medium heat safe bowl.Microwave in 20 second increments, stirring after each time, until the butter is melted.
- Place the 1 cup of granulated sugar and 1 teaspoon of ground cinnamon together in a bowl. Whisk to combine.
- Take one donut and dip it in the melted butter. Do it quickly, you don't want it submerged too long but you do want the entire donut coated. Both sides.Immediately put the donut into the bowl of cinnamon sugar and coat all over. Repeat these two steps with the rest of the donuts.
- Place each finished donut on the cooling rack with the baking sheet underneath (to prevent a big mess). Let them dry a bit.
- You don't have to do this step, but I like my donuts loaded with cinnamon sugar. Dip each donut again in just the cinnamon sugar. Not the melted butter.
Video
Notes
Nutrition
Recipe adapted from Sally's Baking Addiction's Baked Apple Cider Donuts.
Lee
I have been cooking gluten, soy, and tapioca free for a couple of decades now (my allergies). Every time I looked for a good gluten free donut recipe there was always either soy or tapioca starch (cassava). I came upon this recipe and saw all of the positive reviews, and seeing that it didn't have anything I couldn't have I decided to try it out- WOW! While I did add a teaspoon of apple cider vinegar to make buttermilk ( I have to make my own gluten free flour so it helps make sure my flour rises) I changed nothing else. They are amazing! I ate 2 and sat looking longingly at the rest lol. These will definitely be gone by this afternoon when my guys get back home. All I can say Lee is Thank you, thank you, THANK YOU!
Lee
This is so kind thank you so much!!!
Michelle
As always, such a fun and easy to follow recipe! I wasn’t patient enough with reducing the apple cider, so my donuts weren’t strong apple tasting, but they did taste like fall! I added a dash of nutmeg and allspice for some extra flavor. These smelled amazing and were simple!
Beth
I made the cinnamon donuts and they were excellent. Came back looking for these. Wondering about caramelizing butter to make gf caramel apple cider donuts.
Lee
Hi Beth! I am not sure how that would work...I haven't tested it out. But...I have another recipe with an apple cider caramel drip that you could drizzle on top! The recipe for the drip is in my recipe for Gluten Free Apple Cake. Hope this helps!
Kellyn
These donuts were incredible!! We made the batter the night before and baked them in the morning - it worked perfectly! We’ll be making them again for sure.
Lee
SO glad! Thank you!
Brittney
As someone who looks forward to farm-fresh apple cider doughnuts every fall, I assumed a new gluten-free diet would mean I needed to skip them this year. But then I found this recipe! Great texture and flavor, will definitely make again.
One note on the recipe: for the topping, the ingredients say 6 tbsp butter but the instructions say 12. I found I needed somewhere in between, about 10 tbsp.
Alexus
Simple. Sweet. An absolute family favorite already! Passed them along to my extended family and friends and they are waiting for a next batch already!
Lee
SO glad! Thanks!
Nancy
These donuts were so delicious and the directions were easy to follow. They tasted better than farm donuts! Absolutely amazing !
Lee
Thank you! So glad!
john
Just like the donuts I get at the farm every year!