Description
These gluten-free apple cider donuts are tender on the inside and coated with a sweet cinnnamon-sugar mixture. The perfect sweet snack for the fall! Totally dairy-free too. Go bake a batch today!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free blend already contains it)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 6 tablespoons unsalted dairy-free butter, room temperature
- 2 eggs, room temperature, beaten
- 3/4 cup apple cider
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Grease: Preheat the oven to 325F and spray two standard 6-cavity donut pans with non-stick baking spray.
- Whisk Dry Ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour blend, xanthan gum (if using), baking powder, salt, ground cinnamon, ground nutmeg and sugar. Whisk well to combine.
- Mix Wet Ingredients: In a medium bowl, beat the butter, eggs, and apple cider together to get a homogeneous mixture.
- Combine Wet and Dry Ingredients to form Batter: Create a well in the bowl with the dry ingredients, and add the wet ingredients to the dry ingredients, then mix well until you get a smooth and homogeneous donut batter (note that the batter will be thick, wet and stick).
- Transfer Batter to Piping Bag: Transfer the batter to a piping bag or ziplock bag or squeeze bottle (this will make it easier to transfer pipe the batter into the pans).
- Pipe Batter into Pans: Pipe the donut batter evenly into the 12 donut cavities of the two previously greased pans (make sure the batter fills the cavities till ¾-way full). The use wet fingertips to spread out the batter until it is an even layer. Alternatively, if you don’t have anything to pipe the batter into the pan, you can also spoon the batter into the pan (it will be a little more inconvenient and slightly messier, but that will work too).
- Bake Until Golden: Bake the batter for 12 minutes (rotating the pans halfway through) until the donuts are golden brown on the bottom and a toothpick inserted in the middle comes out clean. Let donuts cool for a few minutes in the pan.
- Prepare Cinnamon Sugar: While the donuts are cooling, combine the ground cinnamon and sugar in a shallow bowl to make the cinnamon sugar coating.
- Coat Donuts with Cinnamon Sugar: Remove the donuts while they are still warm from the pan, and coat them in the cinnamon sugar until they are fully coated. Place coated donuts on a parchment-lined plate, baking sheet or cooling rack.
- Enjoy: Serve the gf apple cider donuts and enjoy!
Notes
Gluten-Free Flour: I recommend using a gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent in this recipe, and helps the donut batter to rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
Spices: I used ground cinnamon and ground nutmeg to add a beautiful fall flavor to these apple cider donuts. Alternatively, you may also replace the spices for the batter with 1 1/4 teaspoon of apple pie spice.
Sugar: I used white sugar, but you may also use cane sugar or light brown sugar instead. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use regular unsalted butter instead.
Eggs: Eggs bind the ingredients together and help the batter rise, so make sure to add them in. If you are allergic to eggs, you may use acquafaba or an egg-replacer instead.
Apple Cider: Since this is a recipe for apple cider donuts, apple cider is a key ingredient. You may either use store-bought apple cider or make your own homemade apple cider instead!
Storing: To store, place the gf apple cider donuts in an airtight container and store for up to 3 days in the refrigerator. Bring to room temperature before eating.
Adapted from: Gluten-Free on a Shoestring
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Snacks
- Method: Baking
- Cuisine: American