There’s something magical about that first crisp morning of fall — when the air smells faintly like apples and cinnamon, and you suddenly crave a baked treat that feels like a hug in donut form. That’s exactly how these Gluten-Free Apple Cider Donuts came to life in my kitchen one chilly weekend. I had a bottle of fresh apple cider from the farmer’s market, and instead of drinking it all, I decided to turn it into something even more comforting: baked, gluten-free donuts dusted with cinnamon sugar and full of cozy, orchard-fresh flavor. The smell alone was enough to make my kitchen feel like an apple orchard bakery.
These donuts are the kind you’ll want to bake again and again — not just because they’re tender and delicious, but because they’re easy. No frying, no complicated steps, just simple, satisfying baking that fills your home with fall energy. I love pairing them with a warm mug of coffee or spiced tea, especially with a drizzle of maple glaze on top. If you’re new to gluten-free baking, recipes like these are a great place to start — soft, dependable, and rewarding. You can even check out Minimalist Baker’s guide to gluten-free baking for helpful flour blend tips before you dive in. Ready to fill your home with the smell of cinnamon and cider? Let’s get baking!
Ingredients You’ll Need
Here’s what you’ll need to make these soft, spiced, and perfectly Gluten-Free Apple Cider Donuts. Each ingredient has a purpose — from creating a tender crumb to achieving that nostalgic apple-cinnamon warmth that defines fall baking.
🍎 Apple Cider (1 cup, reduced to ½ cup)
Use real, unfiltered apple cider — not apple juice. Reducing it on the stove intensifies the flavor, giving these donuts that authentic fall orchard taste.
🧈 Unsalted Butter (¼ cup, melted)
Butter adds richness and moisture. If you’re dairy-free, substitute with melted coconut oil or vegan butter for a similar result.
🍬 Granulated Sugar (½ cup)
Just the right amount of sweetness to balance the tangy cider and spice. You can swap for coconut sugar for a slightly caramelized flavor.
🥚 Eggs (2 large)
Eggs help bind the batter and give the donuts a soft, cake-like texture. Room temperature works best for even mixing.
🌾 Gluten-Free All-Purpose Flour (1 ¾ cups)
Choose a quality gluten-free blend that contains xanthan gum for proper structure. If your blend doesn’t include it, add ½ teaspoon separately.
🥄 Baking Powder (1 teaspoon)
Gives the donuts their lift and light crumb. Always double-check your baking powder is gluten-free.
🌰 Cinnamon (1 teaspoon)
For that cozy, spiced warmth. Feel free to add a pinch of nutmeg or allspice for extra depth.
🧂 Salt (¼ teaspoon)
Balances sweetness and enhances flavor.
🍶 Milk or Non-Dairy Milk (¼ cup)
Adds moisture. Any milk works here — almond, oat, or regular dairy all blend beautifully.
🧁 Cinnamon-Sugar Coating
Mix ¼ cup granulated sugar with 1 teaspoon cinnamon. Brush warm donuts lightly with melted butter, then dip in the sugar mixture for that signature finish.
How to Make Gluten-Free Apple Cider Donuts
Step 1: Reduce the Cider
Pour 1 cup of apple cider into a small saucepan and simmer over medium heat until it reduces to about ½ cup. This takes around 10–12 minutes. The result? A syrupy, deeply flavored cider that infuses every bite with fall essence. Let it cool slightly.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, sugar, eggs, milk, and reduced cider until smooth and creamy.
Step 3: Combine the Dry Ingredients
In a separate bowl, mix the gluten-free flour, baking powder, cinnamon, and salt. Whisk well to distribute everything evenly — this prevents any clumping later.
Step 4: Bring It Together
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be thick but smooth, like cake batter.
Step 5: Fill the Donut Pan
Grease your donut pan lightly with butter or nonstick spray. Spoon or pipe the batter into the cavities, filling each about ¾ full.
Step 6: Bake to Perfection
Bake at 350°F (175°C) for 10–12 minutes, or until the donuts spring back when lightly touched. The tops should look golden and firm.
Step 7: Coat in Cinnamon Sugar
Let donuts cool in the pan for 2 minutes before transferring to a wire rack. While still warm, brush each one with melted butter and dip generously into your cinnamon-sugar mix. The sugar will cling beautifully and sparkle.
Tips & Variations
- Flour Power: Not all gluten-free flours behave the same. Blends with rice flour and potato starch yield the best texture.
- Dairy-Free Version: Use coconut oil and almond milk for a rich but completely dairy-free result.
- Glaze It: Swap the cinnamon sugar for a maple glaze — mix powdered sugar with maple syrup and a splash of cider until smooth.
- Apple Pie Twist: Add a few tablespoons of grated apple into the batter for extra moisture and flavor.
- Storage Tip: Keep in an airtight container for up to 3 days. Reheat in a warm oven for 5 minutes to restore that just-baked texture.
Serving Suggestions
These donuts shine brightest when served warm — that’s when the texture is soft and the aroma fills the air with pure coziness. Pair them with a mug of spiced chai, a latte with cinnamon foam, or even a cold glass of apple cider for double the fall flavor. For brunch, arrange them in a basket lined with parchment, dust with a little extra cinnamon sugar, and garnish with apple slices for an inviting presentation. If you love photography, shoot them by a sunny window with a bit of powdered sugar dusting for that perfect Pinterest moment.
FAQs About Gluten-Free Apple Cider Donuts
1. Can I make these without a donut pan?
Yes! You can use a muffin tin and bake them as mini donut muffins. Adjust the baking time to 12–14 minutes.
2. What kind of gluten-free flour works best?
A balanced blend containing rice flour, potato starch, and tapioca starch works best. Avoid single-flour mixes like almond or coconut flour — they alter the texture too much.
3. Can I make these ahead?
Definitely. Bake and store them in an airtight container at room temperature for up to 2 days, or freeze for up to a month. Reheat gently in the oven before serving.
4. Can I skip reducing the cider?
Reducing the cider is what gives the donuts their rich apple flavor — so it’s worth the extra step. If you skip it, the donuts will taste lighter and less spiced.
5. How can I make these vegan?
Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk and butter alternatives.
6. How long do they stay fresh?
They’re best eaten the same day, but they’ll stay soft for 2–3 days in a sealed container. Warm them for 10 seconds in the microwave or in a 325°F oven for 5 minutes to revive that just-baked magic.
Final Thoughts
There’s something so nostalgic about baking with apple cider — that cozy, cinnamon-laced scent that fills your kitchen and instantly makes everything feel like fall. These Gluten-Free Apple Cider Donuts capture all of that comfort in a simple, no-fuss recipe that anyone can enjoy. Soft, warm, and dipped in cinnamon sugar, they’re a sweet little moment of joy in every bite.
Whether you’re gluten-free or not, these donuts will make you fall in love with baking all over again. They’re perfect for cozy weekends, brunch gatherings, or even edible gifts wrapped in parchment and tied with string. And if you’re craving more autumn bakes, check out Sally’s Baking Addiction’s fall baking collection — full of inspiration for your next kitchen project.
So grab your whisk, pour that cider, and let your home smell like the best part of fall — warm, spiced, and freshly bake
Print
Soft & Fluffy Gluten-Free Apple Cider Donuts (Baked, Cozy, and Perfect for Fall!)
- Total Time: 27 minutes
- Yield: 10–12 donuts 1x
Description
These gluten-free apple cider donuts are soft, fluffy, and bursting with warm fall spices. Baked—not fried—they’re the perfect cozy treat for crisp mornings or autumn gatherings. Each donut is infused with reduced apple cider for rich flavor and finished with a cinnamon-sugar coating or maple glaze.
Ingredients
Dry Ingredients:
2 cups gluten-free all-purpose flour (with xanthan gum)
2 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
Wet Ingredients:
1 cup apple cider (reduced to ½ cup)
¾ cup granulated sugar
¼ cup brown sugar, packed
2 large eggs
4 tbsp unsalted butter, melted and cooled
1 tsp apple cider vinegar
1 tsp vanilla extract
For Coating or Glaze:
½ cup granulated sugar + 1 tbsp cinnamon (for cinnamon sugar coating)
OR 1 cup powdered sugar + 2 tbsp maple syrup + 1 tbsp apple cider (for glaze)
Instructions
Preheat oven to 325°F (163°C) and lightly grease a donut pan.
Pour apple cider into a small saucepan and simmer until reduced to about ½ cup. Cool completely.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk reduced cider, granulated sugar, brown sugar, eggs, melted butter, vinegar, and vanilla.
Combine wet and dry ingredients, stirring gently until smooth. The batter should be thick but pourable.
Spoon or pipe batter into the donut pan, filling each cavity about three-quarters full.
Bake for 10–12 minutes, or until donuts spring back when lightly touched.
Cool for 5 minutes, then remove from the pan and place on a wire rack.
While warm, coat with cinnamon sugar or drizzle with maple glaze.
Notes
Reducing the apple cider intensifies the flavor—don’t skip it!
For dairy-free donuts, use coconut oil instead of butter and a plant-based milk for the glaze.
These donuts freeze beautifully. Reheat at 300°F for 5 minutes before serving.
Mix-ins like diced apples or chopped pecans add extra texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 185
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg