Gluten Free Apple Cider Donuts
Craving fall flavors? These baked gluten free apple cider donuts are soft, tender, and ready in under 30 minutes—perfect for busy families and beginners!
There’s something magical about that first crisp September morning when you realize it’s officially donut season. You know the one—when the air smells like cinnamon and you’ve already added apple cider to your grocery list three times.
Well, I’ve got great news: you don’t need to wait in line at the bakery or stress about complicated recipes to enjoy gluten free apple cider donuts at home.
These baked gluten free apple cider donuts are seriously my favorite fall treat, and honestly, they’re way simpler than you’d think. I created this recipe specifically for the gluten-free community because I was tired of feeling like I was missing out on seasonal favorites.
The secret? A soft, tender batter that actually holds together (no weird crumbly texture!), real apple cider that gives you all those cozy flavors, and a ridiculously easy cinnamon sugar coating that happens in literally two minutes.
Whether you’re new to gluten-free baking or you’re a seasoned kitchen warrior, these cinnamon sugar apple donuts will make you feel like a total pro. You’ve got this!
Table of Contents
The Easiest Gluten Free Apple Cider Donuts You’ll Ever Bake
Equipment
- Two 6-well donut pans
- Large mixing bowl
- Piping bag with plain tip
- Squeeze bottle (optional)
- Small bowl
- Oven
- Parchment paper
Ingredients
For the Donuts
- 1 ½ cups All purpose gluten free flour blend Better Batter recommended; use 210 g if measuring by weight
- ½ teaspoon Xanthan gum Omit if your flour blend already contains it
- 1 ½ teaspoons Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Kosher salt
- ¼ teaspoon Cream of tartar
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Freshly grated nutmeg
- ¾ cup Granulated sugar 150 g if measuring by weight
- 6 tablespoons Unsalted butter 84 g, at room temperature
- 2 large Eggs 100 g total, at room temperature, beaten
- ¾ cup Apple cider 6 fluid ounces
For the Topping
- ⅓ cup Granulated sugar 67 g
- 1 teaspoon Ground cinnamon
Instructions
- Step 1: Prep Your Pans – Preheat your oven to 325°F and grab two standard-size 6-well donut pans. Grease them generously—this is your secret to donuts that slip right out. Set them aside and take a breath; you’re already ahead of the game!
- Step 2: Combine Your Dry Ingredients – In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt, cream of tartar, 1 teaspoon cinnamon, nutmeg, and ¾ cup sugar. Make sure everything’s evenly distributed with no clumps hiding at the bottom—this helps your gluten free apple cider donuts bake evenly.
- Step 3: Create Your Batter – Make a well in the center of the flour mixture, then add the butter, beaten eggs, and apple cider. Mix until everything comes together into a soft, pourable batter that looks a bit like thick pancake batter.
- Step 4: Fill Your Pans – Transfer the batter to a piping bag fitted with a plain tip or a squeeze bottle—this is the game-changer for getting batter into those little wells. Squeeze the batter into each well until it’s about three-quarters full, then shake the pan horizontally back and forth so the batter settles evenly.
- Step 5: Bake Until Golden – Place the pan in the center of your preheated 325°F oven and bake for about 12 minutes. You’ll know they’re done when the tops spring back gently when you press them with your fingertip—they should feel tender, like a soft pillow. The underside will be browned while the tops stay relatively pale.
- Step 6: Cool & Coat – Remove the pan from the oven and let the donuts cool for about 3 minutes until they’re no longer hot to the touch. While they’re cooling, mix your cinnamon sugar topping ingredients together in a small bowl. Gently remove each warm donut and turn it around in the cinnamon sugar until it’s coated on all sides—this is the fun part!
- Step 7: Final Touch – Place your finished donuts on a clean sheet of parchment paper and serve them right away (or within a day or two stored uncovered at room temperature). Trust me, they won’t last long!
Notes
Ingredients
| For the Donuts | Measurement |
|---|---|
| All purpose gluten free flour blend (Better Batter recommended) | 1 ½ cups (210 g) |
| Xanthan gum (omit if blend contains it) | ½ teaspoon |
| Baking powder | 1 ½ teaspoons |
| Baking soda | ¼ teaspoon |
| Kosher salt | ¼ teaspoon |
| Cream of tartar | ¼ teaspoon |
| Ground cinnamon | 1 teaspoon |
| Freshly grated nutmeg | ¼ teaspoon |
| Granulated sugar | ¾ cup (150 g) |
| Unsalted butter, room temperature | 6 tablespoons (84 g) |
| Eggs, room temperature & beaten | 2 (100 g) |
| Apple cider | ¾ cup (6 fluid ounces) |
| For the Topping | Measurement |
|---|---|
| Granulated sugar | ⅓ cup (67 g) |
| Ground cinnamon | 1 teaspoon |
Instructions
Step 1: Prep Your Pans
Preheat your oven to 325°F and grab two standard-size 6-well donut pans. Grease them generously—this is your secret to donuts that slip right out. Set them aside and take a breath; you’re already ahead of the game!
Step 2: Combine Your Dry Ingredients
In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt, cream of tartar, 1 teaspoon cinnamon, nutmeg, and ¾ cup sugar. Make sure everything’s evenly distributed with no clumps hiding at the bottom—this helps your gluten free apple cider donuts bake evenly.
Step 3: Create Your Batter
Make a well in the center of the flour mixture, then add the butter, beaten eggs, and apple cider. Mix until everything comes together into a soft, pourable batter that looks a bit like thick pancake batter.
Step 4: Fill Your Pans
Transfer the batter to a piping bag fitted with a plain tip or a squeeze bottle—this is the game-changer for getting batter into those little wells. Squeeze the batter into each well until it’s about three-quarters full, then shake the pan horizontally back and forth so the batter settles evenly.
Step 5: Bake Until Golden
Place the pan in the center of your preheated 325°F oven and bake for about 12 minutes. You’ll know they’re done when the tops spring back gently when you press them with your fingertip—they should feel tender, like a soft pillow. The underside will be browned while the tops stay relatively pale.
Step 6: Cool & Coat
Remove the pan from the oven and let the donuts cool for about 3 minutes until they’re no longer hot to the touch. While they’re cooling, mix your cinnamon sugar topping ingredients together in a small bowl. Gently remove each warm donut and turn it around in the cinnamon sugar until it’s coated on all sides—this is the fun part!
Step 7: Final Touch
Place your finished donuts on a clean sheet of parchment paper and serve them right away (or within a day or two stored uncovered at room temperature). Trust me, they won’t last long!
Why This Recipe Works for Gluten Free Baking
These baked apple cider donuts succeed because they use a tested blend ratio that mimics traditional gluten’s structure without the heaviness you often get with gluten free flour blends.
The cream of tartar adds a subtle tang that brightens the spices, while the apple cider brings natural moisture and that unmistakable fall flavor that makes you feel like you’re biting into autumn itself.
You know, I spent months tweaking this recipe because I wanted gluten free apple cider donuts that didn’t taste “gluten-free” in that way—you know what I mean? The final version is tender, flavorful, and honestly, people don’t even realize they’re gluten free unless I tell them. That’s the real win.
Substitutions & Variations
Using a Different Gluten Free Flour Blend
If you don’t have Better Batter on hand, any quality all-purpose gluten free flour blend with xanthan gum already included will work beautifully. Just make sure to check the blend’s instructions—some recommend adjusting liquid ratios slightly, though this recipe is pretty forgiving.
Dairy-Free Cinnamon Sugar Apple Donuts
Swap the butter for dairy-free butter in equal amounts, and your gluten free apple cider donuts stay just as moist and delicious. The texture will be virtually identical, so you won’t miss a thing!
Refined Sugar Alternative
If you prefer using coconut sugar or another sweetener, you can substitute it 1:1 for the granulated sugar in both the batter and topping. The color will be slightly deeper, but the flavor of your cinnamon sugar apple donuts will remain fantastic.
Adding Fresh Apple Pieces
Man, oh man, if you want to take these to the next level, try folding in finely diced fresh apples (about ½ cup) into the batter just before piping. It adds texture and intensifies that apple flavor beautifully.
Spiced Up Version
Love warming spices? Add an extra ¼ teaspoon ground ginger and a pinch of clove to your dry ingredients for ultra-cozy baked apple cider donuts.
Troubleshooting Tips
Donuts Are Too Dry or Crumbly
This usually means the batter was mixed too much or your gluten free flour blend is particularly absorbent. Next time, mix just until the ingredients combine, and consider adding an extra tablespoon of apple cider. The batter should be soft enough to pipe easily.
Donuts Stuck in the Pan
Make sure you grease those pans really well—and I mean generously. If you find donuts sticking, try cooling them for exactly 3 minutes (not less, not more), then use a small silicone spatula to gently loosen them before popping them out with your fingertips.
Tops Are Browning Too Fast
If your oven runs hot, tent the donut pan loosely with aluminum foil during the last 3–4 minutes of baking. Every oven is different, so this helps prevent over-browning while the insides stay tender.
Batter Is Too Thick to Pipe
If your batter feels stiff rather than soft, add apple cider one tablespoon at a time until you reach a consistency that flows smoothly through your piping bag without being watery.
Storage & Make-Ahead Tips
Storing at Room Temperature
Your baked apple cider donuts stay fresh and tender for up to 2 days when stored uncovered on the counter in a cool spot. They’ll naturally begin to firm up slightly, but they’ll still taste delicious—perfect for breakfast the next morning or an afternoon snack.
Freezing for Later
Pop any leftovers into a sealed, freezer-safe container and freeze for up to 3 months. Thaw them at room temperature for about 30 minutes, and you’ve got a cozy treat ready whenever that cinnamon craving strikes. You can even warm them gently in a 300°F oven for 5 minutes to bring back that fresh-baked feel.
Serving Suggestions & Pairings
These gluten free apple cider donuts are absolutely perfect dunked into a warm mug of spiced tea or hot coffee on a crisp fall morning. They’re also wonderful alongside a simple green salad for a lighter lunch, or as part of your Thanksgiving brunch spread when you want something a little more indulgent than regular breakfast.
For a fun family gathering, arrange them on a tiered stand with cinnamon sticks and small cups of vanilla cream for dipping. They’re also fantastic alongside creamy dairy-free oat milk pumpkin pie if you’re planning a full gluten-free fall dessert menu.
Gluten Free Apple Cider Donuts FAQs
Can I make these donuts egg-free?
Yes! Replace each egg with ¼ cup of unsweetened applesauce or a commercial egg replacer. Your gluten free apple cider donuts might be slightly denser, but they’ll still be tasty and moist.
How long do gluten free apple cider donuts stay fresh?
They’re best within 2 days when stored uncovered at room temperature. After that, they’re still perfectly fine—just store them in an airtight container to lock in moisture and prevent them from drying out.
What’s the best way to reheat frozen baked apple cider donuts?
Thaw them at room temperature for 30 minutes, then warm them in a 300°F oven for about 5 minutes until they’re cozy and tender again. This brings back that fresh-baked taste better than microwaving ever could.
Why does the recipe use cream of tartar?
It adds a subtle tang that brightens the spices and helps with texture in gluten-free baking. Well, it’s kind of a secret ingredient that elevates your cinnamon sugar apple donuts from good to genuinely impressive!
Can I use apple juice instead of apple cider?
Apple juice will work, but it won’t give you the same rich, spiced flavor that real apple cider brings. Cider has those deeper notes that make your gluten free apple cider donuts taste authentically seasonal.
Final Thoughts
These baked gluten free apple cider donuts are honestly one of my favorite ways to celebrate the season without feeling like I’m missing out on anything. They’re proof that you don’t need fancy equipment, complicated steps, or endless ingredients to create something truly special.
The best part? You can have warm, cinnamon-sugar-coated donuts cooling on parchment paper in less than 30 minutes. That’s the kind of busy-family magic I’m here for.
I’d love to know how yours turn out! These pair beautifully with our gluten-free chocolate crinkle cookies for a full fall dessert spread, or try them alongside our gluten-free hot cocoa cookies for an extra cozy weekend.
For more gluten-free inspiration, explore our collection of beginner-friendly baking tips and discover why proper gluten-free flour blends make all the difference. If you’re interested in the science behind gluten-free baking, check out this trusted resource on gluten-free baking techniques for additional expert insights.
