Happy National Donut Day! It’s my favorite holiday and I’ve got a super special recipe to share with you: Gluten-Free Apple Cider Donuts.
But wait…it’s not only National Donut Day, it’s also World Cider Day. So I’ve got a donut to celebrate both holidays. I’ve made these gorgeous baked donuts with hard cider, however you can make them with regular apple cider as well. Hard cider gives these a nice boozy kick and an even richer apple flavor than any apple cider donut I’ve ever had.
I used Angry Orchard’s Apple Ginger cider in testing this recipe. This is a staple in our fridge, however you can choose from the plethora of hard ciders now available. Just be certain it is a true hard cider, truly gluten-free and not one of the apple ales that are a malt beverage (not gluten-free) that seem to sneak onto the same shelf at the store.
Apple cider donuts not your thing? I’ve rounded up 52 of the best gluten-free donut recipes from trusted food writers and gathered them all into one spot, right here. Enjoy!
Gluten-Free Apple Cider Donuts
- 1 cup Johnna's favorite gluten-free flour blend
- 1 cup coconut sugar
- 1/2 cup cassava flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 12 ounces hard cider (or apple cider if you prefer)
- 1 large egg
- 1/4 cup dairy-free milk (I use my hemp milk)
- 2 Tablespoons grapeseed oil or neutral oil of your choice
- 2 teaspoons vanilla bean paste
- 3/4 cup sifted powdered sugar
- 1 Tablespoon plus 2 teaspoons maple syrup
- 2 to 5 teaspoons hard cider
- Place 12 ounces of hard apple cider into a small saucepan over medium/medium-high. Cook for 10-15 minutes to reduce cider to 1/2 cup. Set aside to cool.
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine gluten-free flour blend, coconut sugar, cassava flour, baking powder, baking soda, cinnamon, ginger, nutmeg and sea salt.
- In a separate bowl, combine hemp milk and egg. Whisk together. Add grapeseed oil and vanilla bean paste, whisking again. Last, incorporate the cooled, reduced hard apple cider.
- Incorporate wet ingredients into dry.
- Lightly oil your donut pan (even if it says it is non-stick, you should oil it.) Pipe batter into each of the six cavities of the pan. I place the batter in a gallon size ziploc bag and snip one corner off to make a quick piping bag. You could also carefully spoon the batter in, but piping is much faster.
- Bake at 350 degrees for approximately 15 minutes. A toothpick inserted into a donut will come out clean when they are done.
- Allow to cool in the pan for 5 minutes. Gently run around the edge of the donut with a paring knife to make sure the donuts are loose in the pan, then turn out onto a cooling rack.
- While cooling, mix the glaze in a small bowl. Combine powdered sugar and maple syrup, then add hard cider in one teaspoon at a time until the glaze is thin enough to dip the donuts.
- Dip each donut into the glaze then return to the cooling rack to set up.