Make these Gluten Free Apple Cider Donuts for the perfect sweet treat made with cinnamon, apple cider, and pure maple syrup. They are easily made with gluten free flour in about thirty minutes and baked in the oven.
These Apple Cider Donuts are loaded with all the fall flavors your body craves this time of year. It's the perfect fall treat for after school or packed into lunches.
If you are gluten free like me, then you will love all the delicious and easy-to-make gluten-free doughnut recipes I have. Try out my Gluten Free Doughnuts (Krispy Kreme Copycat) and my Gluten Free Pumpkin Donuts.
These are surprisingly easy to make because I use Bob's Red Mill 1 to 1 Gluten Free Flour. No need to mix your own gluten free flour mixture. I am a massive fan of this flour and like to use King Arthur. I have tested this recipe with both flour blends. Make sure whatever all-purpose gluten free flour blend you choose has xanthan gum.
These Apple Cider Donuts have a delicious maple glaze, but you could dip them into a cinnamon sugar mixture. I would use ½ cup of white sugar and one tablespoon of cinnamon.
Ingredients for Gluten Free Apple Cider Donuts
- Bob's Red Mill 1 to 1 Gluten Free Baking Flour - As I said before, this is my go-to. I buy it on Amazon with the subscribe and save feature. I love that all my essentials just show up at my door!
- Baking Soda and Baking Powder - Make sure they are not stale.
- Cream of Tartar
- Cinnamon - All that warm fall flavor!
- Salt - I use Kosher salt.
- Sugar - I use granulated sugar, but you can substitute coconut or brown sugar if preferred, and it will give these gluten free doughnuts more of a deep caramel flavor.
- Butter - I use unsalted butter. I have readers who have substituted vegan butter with no problem, but we have not tried coconut oil.
- Pure Vanilla Extract
- Eggs - Room temperature eggs work best when baking. For vegan donuts, you can substitute flax eggs.
- Apple Cider - Fresh, unfiltered is best for incredible apple flavor. Maybe you've hit the apple orchard and have some fresh apple cider.
- Powdered Sugar
- Pure Maple Syrup - This adds so much flavor to the glaze.
- Milk - You only need a little for the glaze. You can use any type of dairy or non-dairy milk, and I used unsweetened vanilla almond milk.
Instructions for Gluten Free Apple Cider Donuts
- Preheat oven to 350 degrees Fahrenheit and spray your donut pan with nonstick cooking spray.
- Whisk together the dry ingredients in a large mixing bowl: flour, baking soda, baking powder, cinnamon, salt, and sugar.
- In a separate small bowl, whisk together the wet ingredients: melted butter, eggs, vanilla, and apple cider.
- Make a well in the middle of the flour mixture and pour in the wet ingredients. Mix well with a wooden spoon.
- Transfer the mixture into a ziplock or piping bag and cut a small hole in the corner. This will help you pipe the donut batter into the donut pan. This is optional; you can just carefully spoon it into the donut pan.
- Fill each well about half full. If you fill it to the top, it will bake as a circle, and you will not have a hole in the middle of your donut.
- Cook for about 8-10 minutes, then cool completely before topping with icing.
- Mix all icing ingredients in a small bowl. Once the donuts are completely cool, you can drizzle with glaze or turn them upside down and dip them in the glaze. Turn them onto a wire rack with parchment paper underneath to catch drips.
I used Wilton Donut Pans for these, but you can also make mini donuts with the Babycakes Mini Donut Maker, and I also really like the silicone donut pans. Either way, your kids will love you for it.
Can I Use Apple Juice Instead of Apple Cider?
Apple cider is fresh, unfiltered, unpasteurized, and does not last as long, while apple juice is filtered and will last longer. I always prefer the flavor of apple cider when you can get it, and it's usually available at local grocery stores in the fall. If you cannot find it, apple juice will work, but the flavor will be milder. Please do not use apple cider vinegar as a substitute.
How Do I Store Leftover Donuts, and Can I Freeze Them?
These donuts are best eaten on the first day. If you have leftovers, I would store them in an airtight container for up to two days or up to four in the refrigerator. If needed, you can warm them for 10-15 seconds in the microwave. To freeze them, I wrap each one individually in plastic wrap and then put them into an airtight plastic freezer bag for two to three months.
Can I Fry These Donuts?
I don't think so. I have not tried them, but these are baked donuts, and the batter is not a yeast dough; it's a thin batter. If you want fried donuts, you'll need a yeast dough.
Can I Make These Donuts Vegan?
Yes, you can easily substitute flax or replacement eggs and vegan butter. I have readers who have done this, and they turn out great. You will want to make sure you use non-dairy milk as well.
More Doughnuts Recipes
Now that you are a pro at baking delicious gluten free donuts, try these:
- Easy Gluten Free Pumpkin Doughnuts
- Gluten Free Doughnuts (Krispy Kreme Copycat)
- Gluten Free Chocolate Cake Doughnuts
Gluten Free Apple Cider Doughnuts
Ingredients
- 1 ½ cups Bob's Red Mill 1 to 1 Baking Flour
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup sugar
- 8 tablespoon unsalted butter melted and cooled
- 1 teaspoon vanilla
- 2 eggs
- 1 cup apple cider
- For icing:
- 1 cup powdered sugar
- 2 tablespoon pure maple syrup
- 1 tablespoon milk
Instructions
- Preheat oven to 350 degrees Fahrenheit and spray your donut pan with nonstick cooking spray.
- In a large bowl whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, salt, and sugar.
- In a separate small bowl whisk together the wet ingredients: melted butter, eggs, vanilla, and apple cider.
- Make a well in the middle of the flour mixture and pour in the wet ingredients. Mix well with a wooden spoon.
- Transfer the mixture into a ziptop bag and cut a small hole in the corner. This will help you pipe the mixture into the donut pan. This is optional and you can just carefully spoon it into the donut pan.
- Fill each well about half full. If you fill it to the top it will bake as a circle and you will not have a hole in the middle of your donut.
- Cook for about 8-10 minutes then let cool completely before topping with icing.
- Mix all icing ingredients together in a small bowl. Once the donuts are completely cool you can drizzle with glaze or turn them upside down and dip them in the glaze. Turn them onto a wire rack with parchment paper underneath to catch drips.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Mary Ann @ thebeachhousekitchen says
Love, love, love these Karen! Perfect little breakfast treat to welcome fall! Enjoy your week!
Karen Kelly says
Thanks Mary Ann! You have a great week too.
seasonssuppers says
Apple cider doughnuts are just so perfect for this time of year and these look perfect 🙂
Karen Kelly says
Thanks Jennifer!
Erin says
I just got a donut pan this week! I'm excited to start using it. These may be the first thing I make.
Karen Kelly says
Awesome Erin! Hope you like them!
Tori says
These look fabulous, girl! Love them!
Karen Kelly says
Thanks Tori!
rebecca | DisplacedHousewife says
Oh these look delicious!!!!
Karly says
Okay, these look amazing!!! I am totally obsessed with apple cider donuts, and I love love love that you've added a glaze here. My family is going to go crazy over these... if I can keep myself from eating them all! 🙂
Karen Kelly says
Thanks Karly!
Cathy says
cider donuts are everything for the fall. when i was growing up we made a trip to a place called the cider mill for apple cider, candy apples and the best donuts ever. these remind me so much of those. love!!
Kathy @ Beyond the Chicken Coop says
I love these doughnuts! They are so pretty and a little apple cider just makes them perfect for fall!
annie@ciaochowbambina says
Ahhh! What I wouldn't do to have my Barbie case, filled with all the gorgeous clothes I had for her.... I feel for you! These doughnuts are just perfect! I'm so ready for autumn, for recipes just like this!!
[email protected] says
yummm those doughnuts looks delicious.
Caroline says
I feel your pain, Karen! I've done the yard sale thing too, and have totally regretted some things I've sold. Like…my Mom's KitchenAid mixer! I think I sold it for like $20! Gahhhh! This was a long time ago…and haven't done another one since.
This doughnut recipe could not come at a better time! We just went apple picking this weekend and bought some cider doughnuts from the orchard. They were amazing, but kind of greasy and heavy. I may break out my doughnut pans today…I've got some cider in the fridge!
Karen Kelly says
Oh no, so sorry about the KitchenAid mixer. That's a heartbreaker!
Robyn @ Simply Fresh Dinners says
Oh my gosh, Karen, I need to move next door to you! It's been so long since I've had a doughnut. These look amazing and you may have convinced me to try my hand at these because the flavours are too amazing to resist! If I have a fail, could you Fed-Ex me some? lol
Karen Kelly says
Yes, of course, I will FedEx whenever your heart desires!
Dawn @ Girl Heart Food says
It's always nice to clear up clutter and I find that you really have to be in the mood for it. I feel the same way about some of the stuff that I have donated or gotten rid of over the years, wishing that I had kept it. I even had a little poem book of my own poems from when I was younger and threw that out! I don't know what I was thinking!
Now, onto these delicious doughnuts! I really have to get a doughnut pan and jump on that doughnut train. I love that you kept the icing thin. That's perfect in my books! Such a great flavour for Fall 🙂
Karen Kelly says
Oh no, your own poems? That's so sad!
Lorena says
Karen!!! The photography for these doughnuts is EXTRAORDINARY!!!! Clap, clap, clap. The photos are beautiful to look at and I feel like giving my screen a bite!!!!
Karen Kelly says
Thanks Lorena! That means a lot coming from you.
Green Valley Kitchen says
I've never held a yard sale, Karen - but they are pretty popular here - my friend made a ton of money doing a group one with some friends. I've also never made donuts - but you've inspired me - these look delicious!
Megan - The Emotional Baker says
These donuts look amazing!! I'll have to try some this fall - the perfect treat after a yard sale 😉
Jessica @ Citrus Blossom Bliss says
We love apple cider donuts in the fall 🙂 every year we go apple picking at a nearby orchard and stop to get fresh fried apple cider donuts - bonus if they're still hot and bathed in cinnamon sugar. These look like a lovely alternative for having at home when you don't feel like wading through the crowds at the orchard 🙂
Karen Kelly says
What a nice tradition! Thanks Jessica!
Julia says
Ahhhh it's so nice to de-clutter! You're inspiring me to do the same...I have so many random things/clothes/books I don't use any more and could use a refresher 😉
These doughnuts are amaaaaazing!! I love cider doughnuts and now definitely need to make them at home. Bravo!
Karen Kelly says
Thanks Julia. I'll never get all my de-cluttering done!
Erin says
I have a question - I have an egg allergy and usually use an Egg Replacer for baked goods. How would that work with this recipe?
Karen Kelly says
Hi Erin, Unfortunately, I don't have experience with egg replacer. It should work fine but may give it a different texture. Let me know how it works!
Phi @ The Sweetphi Blog says
YUM! These doughnuts sound so amazing. Can you believe I've never made doughnuts at home? That totally needs to change after seeing this recipe 🙂
Karen Kelly says
No, I can't believe it! Get on it girl!
Queenie says
Can I make this without a donut pan?
Karen Kelly says
Sorry but I don't think that would work. It's a very runny batter. I guess you could try a mini muffin pan but not sure how that would turn out?? Thanks!
Nalia Herrington says
Hi there! I made the donuts and in the icing ingredient list it says maple syrup. In the instructions you don't say when to add the maple syrup. It just says the sugar and milk. Please clarify for a first time homemade donut lady! Thank you!
Karen Kelly says
Thanks for catching that for me Nalia! I've adjusted the recipe. Hope you like them.
Angelia D says
I made the donuts tonight. They taste yummy! I used a silicone pan which seemed fine. They are very fluffy and moist. I did have to cook them for twice as long. Any other tips for using a silicone pan?
Karen Kelly says
I haven't tried them in a silicone pan but thanks for letting me know how it went. Glad they worked for you!
Kelly says
Thank you for this delicious recipe! My daughter has recently gone GF and I'm trying to find delicious recipes she can enjoy and this one did it! How do you store these doughnuts and for how long do they stay stable? Thanks again!
Karen Kelly says
Yay, I'm so happy she liked them! Mine usually don't last long but I'll bet you can store them in a plastic container on the counter for a few days. Sometimes they absorb some of the icing so watch for that. Thanks for commenting!
Nancy says
Karen! Thank you! These donuts are excellent! I've been buying cider donuts from a good local GF bakery aat $2 a pop. These are so much better in flavor. I"d love to experiment as to how to get them more crispy like a a typical fried donut (without the frying on my end). Any ideas? Here's to a beautiful remaining full!
Karen Kelly says
I'm so glad to hear it Nancy. I'm not sure how to make them crispier without dropping them in oil but I'll give it some thought. I'm always experimenting with donut recipes so maybe I'll come up with something. Thanks for your comment!
CJ says
Can I substitute apple cider with apple juice?
Karen Kelly says
Yes that should work fine. The apple taste might not be as strong but it will still be good.
CJ Janicke says
Amazing recipe! My family loved them!
Karen Kelly says
Thanks so much for letting me know CJ! I'm glad your family enjoyed them!
Ashley says
These came out amazing! Thanks so much for the recipe! I made them with the King Arthur GF 1:1 flour. A big hit at our house!
Karen Kelly says
So glad to hear it! Thanks for coming back to let me know - and I've never tried it with King Arthur. Will have to buy some of that flour.
Maria says
These came out amazing — potentially my favorite dessert recipe I’ve made in the six years I’ve been gluten free. I don’t normally love the flour brand you suggested, but I followed the recipe exactly (flour included) and it worked perfectly. Unlike most gluten free desserts, which can be dry and crumbly, these were moist and had the consistency of a great sponge cake. They’re especially fall-like when coated in cinnamon and sugar. Even my non-gluten free friends loved them.
Karen Kelly says
Thanks so much Maria for your glowing review. I really appreciate you taking the time to come back and let me know.
Deanna Peters says
I agree with everyone above in that the picture looks great. I made these tonight but in silicone pan as another lady did and yes time was doubled. These don’t taste like doughnuts though, rather a cake or muffin shaped like a doughnut. They are tasty but in my opinion they are not like yeast baked or fried gluten free doughnuts.
Karen Kelly says
That is correct, these are more of a cakelike donut bc they are not fried and do not contain yeast.
Deanna says
However I will say... my daughter (who has Celiacs and whom I actually made them for) was finally home and tried them and said they are the closest thing to a real doughnut she has had in a very long time so- without having the deep fry mess in a kitchen and being super easy to make- we love this recipe and will be making again most definitely. I’ve put a few in the freezer to see how they hold up but something tells me I should have left those ones unglazed! Thank you for this recipe- my daughters craving has been satisfied!
Vivian says
Can I prepare the batter and refrigerate the night before baking? And how long will they store for? They look delicious and can’t wait to try them!! Thank you!!
Karen Kelly says
Hi Vivian, I've never tried storing the batter overnight and not sure that would work out. As far as storage goes, once they are iced they will keep for about two days. If you don't ice them, maybe a week. Good luck!
Laura Rychcik says
Just made these for my 2 boys ages 7 and 10, both with celiac. I wanted the crispy outside so I ended up frying them by using a large spoon and dropping globs of the batter onto the oil. I topped with cinnamon sugar instead of the glaze. They love them!! Thank you for the recipe.
Karen Kelly says
Thanks so much for letting me know! Glad they liked them.
Barbara Niezgodski says
My husband recently made these donuts and they were wonderful. Had guests that day and they all loved them.
Such a nice treat. Used a new donut pan he received as a gift from Pampered Chef. Worked well.
Thank you!
Karen Kelly says
Thanks for letting me know Barbara. And what a nice husband to make donuts for you!
Katie says
I was wondering if you could substitute coconut oil for the butter, my son has a dairy allergy?
Karen Kelly says
Hi Katie, I haven't tried that in this recipe but have used coconut oil as a sub for butter in others - I think it should work fine. Good luck. Let me know if it works!
Katie says
I used a vegan butter 😊 the flavor is amazing. A little more oily but I think I will play with it and it will work. Great recipe and flavor! Thank you.
Amy says
We loved these! They were easy to make and delicious!
Karen Kelly says
Thanks so much for letting us know!
Jill E . says
One cup of vinegar is WAY too much.. We could barely eat them.
Karen Kelly says
Hi Jill
There is no vinegar in here. It’s apple cider, not apple cider vinegar. No wonder you could barely eat them. Hope you can try them again.
Shelley Hachman says
These were great! I made them last week, and doing them again today. I added chopped Granny Smiths, Chinese Five Spice and today I'm going to put in some sour cream. I'm also going to try lowering the temp on the oven on the first batch to see if they rise a little more.
Karen Kelly says
Glad you liked them and love your additions!
Lynn says
DF as well as GF and wondering if I substitute oil for the butter is it a 1 to 1 ratio? Would ghee work?
Karen Kelly says
I think oil would work in a one-to-one ratio but I've never tried it. Ghee I'm not sure. Good luck!
Suzzannah says
Do you use the egg whites ONLY, or is it only the yolks we use in the recipe. Not sure, gonna take a dive and use only whites
Karen Kelly says
So sorry that is confusing! I have actually done it both ways and it works. I changed it to say add the whole eggs because people were saying that worked just as well as separating the whites and whisking them with a fork. So what I am saying is use the whole eggs but it will work with just whites.
Wendy says
These are very tasty and moist. I appreciate your recipe to condense the apple cider first. I used powdered sugar to coat some and I liked that better than the icing. I made a mistake and added 1/2 tsp. cream of tartar instead of 1/4. It turned out great even with the extra cream of tartar. My batch made 17 donuts. Thank you for sharing the recipe. I wanted to try apple cider donuts.
Karen Kelly says
So glad they worked for you!
Judy Duncan says
I made these today and they are delicious. Will be making them again soon. The only thing I did different was to let the dough rest 30 minutes in the refrigerator before baking. No gritty taste at all.
Karen Kelly says
Oh really? Have you made them before? This is a great tip. I am so happy they worked for you! Happy Fall!
Maria says
I've baked these gluten-free apple cider donuts for the past five fall seasons, so I figured it was about time I left a review.
These are surprisingly easy to make (especially if you have one of those batter-dispensing bottles), but they come out phenomenal. I've brought them to Halloween parties, fall dinner parties, and Thanksgiving. I've been gluten-free for over a decade now, so I don't even keep wheat flour in the house, but people are always shocked these are gluten-free due to their soft, light texture. Sometimes I don't even tell them, and even though people are comparing them to standard wheat donuts, they're still impressed.
I follow the base recipe to a T using either Bob's Red Mill or King Arthur — whatever I have in the house — and it's never failed me. That said, instead of the icing, I just dip these in a cinnamon-sugar mixture, sometimes with some pumpkin spice seasoning, too. I find it easier and think it gives them some additional texture and seasonal flavors.
Thanks so much for this recipe!
Karen Kelly says
You are the best for sharing this, I so appreciate it!