This gluten-free apple cider donut recipe was a huge hit at our football party last weekend! It can be tricky coming up with a gluten-free recipe, especially for something so quintessential, like apple cider donuts!
Many of my friends can’t have any gluten in their diets, so when we have parties, I have to think about ways to make treats without gluten AND without dairy.
Gluten-free apple cider donuts are the perfect fall treat with so much wonderful flavor! The texture turned out just like those hostess donuts that come in a package, which everyone loved.
Stay tuned after the recipe for some chemist tips on baking these!
- 1 large apple (sweet is better), shredded
- 1 1/4 cups apple cider (store-bought or make your own)
- 3 1/2 cups of gluten-free flour***
- 4 tsp baking powder
- 1 1/2 tsp of apple pie spice (can also use cinnamon)
- dash of salt
- 3/4 cup coconut sugar (or brown sugar)
- 3 tbsp of coconut oil
- 1/4 cup of unsweetened vanilla almond milk
- 1/4 tsp fresh lemon juice
- 2 large eggs
- 1 tsp maple extract
- 1 tbsp maple syrup
- 1 cup sugar (any kind)
- 2 tsp cinnamon
- Preheat oven to 350 degrees. Spray a donut pan and set aside.
- First, make the dairy free buttermilk by combining the unsweetened vanilla almond milk and 3/4 tsp of lemon juice in a small bowl, set aside.
- In a large bowl, combine the gluten-free flour, baking powder, apple pie spice, salt, and sugar.
- Stir until well incorporated.
- To shred up the apple, I used a cheese grater. You want to make sure the pieces are very small.
- In a separate bowl, combine the oil, cider, almond milk/lemon juice, maple syrup, maple extract, eggs, and shredded apple.
- Slowly add the wet ingredients to the dry and stir until JUST combined. Do not over mix.
- Sprinkle a layer of cinnamon sugar in the donut pan, fill to the top with batter, then sprinkle another layer of cinnamon sugar to the top.
- This makes about 14 donuts in a regular size donut pan.
- Bake about 10 minutes or until cooked through.
- Allow to cool for just a few minutes before removing from pan.
- You can top with additional cinnamon sugar when they are done baking.
- ***Make sure to read all the chemist notes below for gluten-free flour.
For gluten-free baking tips, make sure to read this post on measurements and working with GF dough. I recently tried this gluten-free flour that already has xantham gum in it, so you can just use this in place of any flour based recipe. No additional ingredients needed! It is really handy and eliminates the need of purchasing xantham gum.
You can also use regular flour if you don’t need gluten-free, BUT it will be a little less firm, so you might use 1 cup of apple cider for regular dough. It will turn out fine either though, so feel free to just keep the recipe the same.
These donuts are very dense, like I mentioned above, almost like those hostess donuts that come in a package. To lighten this up and make them more fluffy, you can add 1/4 tsp of baking soda. Baking soda is a leavening agent like baking powder, but will give these a more airy texture. I have made the donuts both ways, and both taste the same.
I made these dairy-free by using almond milk + lemon juice which creates a buttermilk alternative, like I explain in this post. If you can eat dairy, feel free to use 1/4 cup of buttermilk in place of almond milk and lemon juice!
Last chemist tip, you can try an egg-free alternative with my egg substitute post. I have used flax eggs in place of regular for this recipe, and it turned out great!