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Baked Gluten Free Apple Cider Doughnuts

Baked Gluten-Free Apple Cider Doughnuts

Alison Needham
These delectable doughnuts, make the perfect autumn breakfast with a mug of hot cider or coffee. Or try serving them for dessert, topped with vanilla ice cream and cider syrup.
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 9 doughnuts
Calories 246 kcal

Equipment

Ingredients
 
 

For the Cinnamon Sugar Topping

Instructions
 

  • Heat the cider in a small saucepan and bring to a simmer. Reduce heat and simmer until the cider has reduced to ½ cup. Set aside to cool.
  • Preheat the oven to 400 degrees and spray a 9 wells of 2 regular doughnut pans with gluten-free cooking spray. (Tip: if you need to bake the doughnuts in more than one batch, make sure to re-spray the pan with gluten-free cooking spray)
  • Add the flour blend, almond flour, xanthan gum if using, baking powder, baking soda, cinnamon, salt, nutmeg and cloves to a large bowl and whisk to combine.
  • Add the sugar, eggs, buttermilk, vanilla, melted butter and reduced cider and whisk until smooth.
  • Pour the mixture into a large zip-top bag and snip about ½ inch off one corner. Carefully pipe mixture into your prepared doughnut pan, filling each well about 3/4 full.
  • Bake the doughnuts until they spring back when gently touched, about 8 minutes for the minis, 10 minutes for the larger ones.
  • Dip or brush the doughnuts with the melted butter just as soon as they are cool enough to handle and gently toss with the cinnamon/sugar mixture.
  • Serve immediately!

Nutrition

Serving: 1doughnutCalories: 246kcalCarbohydrates: 39gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 313mgPotassium: 68mgFiber: 3gSugar: 21gVitamin A: 239IUVitamin C: 1mgCalcium: 92mgIron: 1mg
Keyword Gluten Free Baked Apple Cider Doughnuts
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