These Gluten-Free Apple Cider Donuts are soft, tender, and bursting with cozy fall flavor. I’ve made them countless times, and reducing the apple cider is the secret to that rich, authentic apple taste. A blend of almond flour and tapioca flour keeps them moist and fluffy. On top of that the cinnamon-sugar coating gives them that classic donut shop finish. Baked, not fried. Easy to make and impossible to resist!
Hello, Fall Donuts!
One of the first treats I tried in Canada after moving from Brazil was donuts. I don’t think I had ever tasted one before and it was love at first bite!
Recently, I’ve been wanting to create my own version, and since I had a lot of homemade apple cider sitting in my fridge, I thought gluten-free apple cider donuts would be the perfect place to start. I made a batch and took them to my friend Donata’s house for Canadian Thanksgiving. They were a big hit, especially with the kids. And for me, if the kids love it, that’s a big win!
So if you enjoy apple-flavored desserts and a fall treat like Gluten-Free Apple Crisp, Baked Oatmeal with Apple, or even Slow Cooker Applesauce on toast, you’re going to love these baked apple cider donuts made with almond flour! So good!
Key Ingredients:
Apple Cider – I’ve found that reducing the cider to about ⅓ cup intensifies the flavor beautifully. It adds that warm, cozy apple essence that makes these donuts so special. I made my own fresh apple cider, but you can also use store-bought too.
Almond Flour & Tapioca Flour – I’ve tested this recipe with different flour blends, and this combo gives the best texture. Soft, moist, and tender while still holding together perfectly. The super-fine almond flour from bob’s red mill keeps it rich, while the finely ground tapioca flour adds a light, fluffy crumb.
Do I need to use xanthan gum? No! You don’t need xanthan gum in these gluten-free donuts. The tapioca flour already provides natural stretch and binding.
Cinnamon & Baking Soda – Cinnamon brings the cozy fall flavor, and baking soda gives the donuts their light rise. I’ve tried adding nutmeg and allspice too, but cinnamon alone keeps the flavor classic and clean.
Eggs, Sugar & Butter – I’ve tested several sweeteners and fat options, but this trio delivers the perfect balance of sweetness and moisture. The butter adds richness, and the sugar gives a crisp, golden edge when baked. If you prefer, you can use brown sugar too.
Vanilla & Almond Milk – Vanilla enhances the apple flavor, and a splash of almond milk keeps the batter smooth. I’ve tried dairy milk too, and both work equally well.
Cinnamon-Sugar Topping – I’ve made these with different coatings. However, brushing with melted butter and rolling in cinnamon sugar gives that irresistible donut shop finish. Crisp on the outside, soft and spiced inside.
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
How to Make Gluten Free Apple Cider Donuts:
Step 1: Simmer 1 cup of apple cider in a saucepan until reduced to about ⅓ cup, then let cool slightly.
Step 2: Whisk almond flour, tapioca flour, baking soda, cinnamon, and salt in a large mixing bowl.
Step 3: In another bowl, whisk the wet ingredients: eggs, sugar, melted butter, almond milk, vanilla, and reduced cider.
Step 4: Stir in dry ingredients until just combined (batter will be thick).
Then: Spoon or pipe the donut batter into prepared donut pan, filling ¾ full. Bake 15-20 minutes, cool 5 min, then transfer to a cooling rack.
Finally: Mix cinnamon and granulate sugar (or icing sugar) in one bowl; melt butter in another. While warm, dip donuts in butter, then coat in cinnamon sugar.
No donut pan (silicone and nonstick) ? No problem! Just use a regular or mini muffin tin. You’ll still get all that amazing apple cider spice flavor!
Olivia’s Tips
1. Reduce the apple cider. Don’t skip this: Reducing the cider concentrates the flavor. This is where that classic apple cider donut taste comes from.
2. Use finely blanched almond flour: Coarse almond flour can make the texture grainy. Finely ground = soft, cake-like donuts.
3. Measure flour correctly: Spoon and level the almond and tapioca flour to avoid a dense batter.
4. Don’t overmix the batter: Once the dry ingredients are added, mix just until combined. Overmixing = dense donuts.
5. Don’t overbake: Gluten-free baked goods dry out quickly. Check at 18 minutes. Once a toothpick comes out clean, they’re done.
6. Dip lightly in butter: A light brush or quick dip of melted butter helps the topping stick without making the donuts soggy.
7. Coat with powdered sugar: If you prefer to coat your donuts with powdered sugar, just place them in a large zip-top bag with 2–3 tablespoons of icing sugar and shake until fully coated.
More Apple Recipes
Cranberry Apple Quinoa Salad
10 mins
Gluten Free Apple Crisp
50 mins
Slow Cooker Applesauce Recipe
4 hrs 15 mins
Gluten-Free Apple Cider Donuts – Baked with Almond Flour!
Ingredients
For the donuts:
- 1 cup apple cider reduced to about ⅓ cup – see instructions
- 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
- Pour 1 cup of apple cider into a small saucepan. Boil the mixture, then lower the heat.Let it simmer until it reduces to about ⅓ cup. Stir occasionally for 12 to 15 minutes. Let cool slightly.
- Preheat oven to 350°F (175°C). Lightly grease a donut pan with cooking oil spray.
- In a medium bowl, whisk together almond flour, tapioca flour, baking soda, cinnamon, and salt.
- In a large bowl, whisk together the eggs, sugar, melted butter, almond milk, vanilla, and reduced apple cider until smooth.
- Add dry ingredients to wet and stir until just combined (do not overmix). Batter will be thick.
- Spoon or pipe batter evenly into donut pan cavities, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- In one bowl, mix sugar and cinnamon. Place melted butter in another small bowl. While still warm, brush or dip donuts lightly in melted butter, then roll in cinnamon sugar mixture. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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