Gluten-Free Apple Cider Donuts – Baked with Almond Flour!

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, and the cinnamon-sugar coating gives them that classic donut shop finish. Baked, not fried—easy to make and impossible to resist!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Snack

Cuisine: American

Keyword: Gluten free apple cider donuts

Servings: donuts

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

US Customary - Metric

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

How to Store:

Keep the donuts in an airtight container at room temperature for up to 4 days or in the fridge for up to 6 days. Warm them slightly before serving for the best texture. The donuts actually taste better on the next day.

How to Freeze:

Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Freeze for up to 2–3 months. Reheat in the oven or air fryer, then add the cinnamon-sugar coating if needed.

Nutrition