Get the Recipe: Gluten Free Apple Cider Donuts
These Gluten Free apple cider donuts are light, soft and fluffy! They have the perfect donut texture and the best apple cider flavor. The easy cinnamon sugar coating makes these donuts extra delicious!
Ingredients
Apple Cider Donuts
- 10 tbsp butter, room temperature
- 1 cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ¾ cups gluten free 1 to 1 flour
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch nutmeg
- ⅔ cup apple cider
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 tsp cinnamon
- 2 tbsp butter
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Spray a donut pan with nonstick spray.
- In a stand mixer, beat room temperature butter, brown sugar and granulated sugar for 2 minutes or until no clumps of butter remain.
- Then, add in eggs and vanilla extract. Stir to combine.
- Add in gluten free flour, baking soda, cinnamon and nutmeg. Stir until a thick dough forms.
- Then, slowly stir in apple cider as you are stirring. Stir until a thick dough is formed.
- Add dough to a Ziplock bag. Cut off the corner of the bag and pipe batter into greased donut pan. Fill each cavity a little more than halfway.
- Bake for 12 to 14 minutes or until a toothpick inserted comes out clean.
- Remove from oven. Allow donuts to cool for 5 minutes in pan before inverting pan and releasing donuts onto wire rack.
- Then, make cinnamon sugar coating. Combine granulated sugar and cinnamon in shallow bowl. Stir to combine.
- Melt the 2 tablespoons butter. Brush each donut with melted butter all over. Then place each donut in sugar mixture and coat both sides. Repeat for all donuts.
Notes
- I use a Wilton donut pan that has 3 ¾ inch donut cavities. If yours are larger or smaller, baking time may vary.
- Make sure there are no clumps of butter in batter.
- Gluten free 1 to 1 flour or all purpose flour can be used. I used King Arthur Flour gluten free 1 to 1 flour.
- The donut batter will be thick.
- I suggest piping the batter into the donut cavities, but you can use a spoon as well. it may be more messy or difficult that way though.
- Bake until a toothpick inserted into donut comes out clean. Mine took about 14 minutes.
- Brushing the donuts with melted butter before tossing in cinnamon sugar allows the sugar mixture to stick to the donuts.
- Store donuts covered at room temperature for up to 3 days.
Calories: 327kcal, Carbohydrates: 52g, Protein: 2g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 207mg, Potassium: 71mg, Fiber: 1g, Sugar: 33g, Vitamin A: 391IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 1mg