There’s something about apple cider donuts that instantly feels like fall. Warm apple spice, cinnamon sugar, and that unmistakable cider flavor make them one of those treats I look forward to as soon as the season starts.

These gluten-free baked apple cider donuts bring all of those cozy flavors together in an easy homemade version. Apple cider is simmered down to concentrate its flavor, then combined with apple butter and warm spices to create soft, tender donuts with plenty of apple flavor in every bite.

Once baked, each donut is brushed with melted butter and generously coated in cinnamon sugar for that classic apple cider donut finish. They’re simple enough to make at home, but still feel like the kind of special fall treat you’d pick up at an apple orchard or farm stand.

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Why You’ll Love This Recipe

Full of apple cider flavor
Reducing the apple cider concentrates its flavor before it’s added to the batter, while apple butter adds another layer of cozy apple flavor.

Soft and tender
A combination of gluten-free 1:1 flour, almond flour, oil, apple butter, and milk gives these baked donuts a soft, moist, tender texture.

Covered in cinnamon sugar
The freshly baked donuts are brushed with melted butter and generously coated in cinnamon sugar for that classic apple cider donut finish.

Easy to make at home
Since these donuts are baked rather than fried, there’s no yeast, deep frying, or special technique required. Simply mix the batter, pipe it into a donut pan, and bake.

Perfect for fall
With apple cider, cinnamon, nutmeg, and allspice, these donuts are filled with warm, cozy flavors that make them perfect for fall mornings, brunches, or an afternoon treat.

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Ingredient Notes

Apple cider
Use unsweetened, unfiltered apple cider for the best flavor. The cider is gently simmered with a cinnamon stick until reduced from 1 1/2 cups to 1/2 cup, concentrating the apple flavor before it’s added to the donut batter.

Gluten-free 1:1 flour
Use a gluten-free 1:1 baking flour blend designed to replace all-purpose flour. For the most consistent results, I recommend weighing the flour with a kitchen scale.

Almond flour
Blanched almond flour works alongside the gluten-free flour to give the donuts a softer, more tender texture. Be sure to use finely ground blanched almond flour rather than almond meal.

Apple butter
Unsweetened apple butter adds extra apple flavor and moisture to the donuts without making the batter overly wet. Bring it to room temperature before mixing the batter. In a pinch, unsweetened apple sauce can be used as a substitute. 

Light brown sugar
A small amount of light brown sugar adds sweetness and a subtle caramel-like flavor that pairs especially well with the apple cider and warm spices.

Avocado oil
Avocado oil keeps the donuts soft and moist even after they’ve cooled. Another neutral-flavored baking oil can be substituted if needed.

Warm spices
Cinnamon, nutmeg, and allspice give the donuts their cozy fall flavor without overpowering the apple cider.

Whole milk
Whole milk adds moisture and richness to the batter. For the smoothest batter, bring the milk to room temperature before mixing.

Butter
Melted butter helps the cinnamon sugar adhere to the baked donuts while adding richness and giving them a more traditional apple cider donut finish.

Cinnamon sugar
A generous coating of granulated sugar and cinnamon gives these donuts their sweet, slightly crunchy exterior and classic cider donut flavor.

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How to Make Gluten-Free Baked Apple Cider Donuts

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Reduce the apple cider
Add the apple cider and cinnamon stick to a small saucepan and bring to a gentle simmer. Continue simmering, stirring occasionally, until the cider has reduced to 1/2 cup. Remove from the heat and allow to cool to room temperature.

Step 2: Whisk the dry ingredients
In a large mixing bowl, whisk together the gluten-free 1:1 flour, almond flour, sugars, baking powder, salt, cinnamon, nutmeg, and allspice.

Step 3: Make the donut batter
Whisk together the cooled apple cider reduction, eggs, avocado oil, apple butter, milk, and vanilla. Add the dry ingredients in two additions and whisk until just combined and mostly smooth.

Step 4: Fill the donut pans and bake
Pipe the batter into greased donut pans, filling each well about 3/4 full. Bake at 350°F for 9–11 minutes, or until the tops spring back when lightly touched. Cool in the pans for about 10 minutes before transferring to a wire rack.

Step 5: Coat with cinnamon sugar
Brush the cooled donuts on all sides with melted butter, then generously coat each donut in the cinnamon sugar.

Step 6: Let the coating set
Transfer the coated donuts to a wire cooling rack and allow the cinnamon sugar coating to set before serving.

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Recipe Tips

Reduce the apple cider completely
For the best apple cider flavor, simmer the cider until it has reduced from 1 1/2 cups to 1/2 cup. Measuring the finished reduction ensures you have the right amount for the batter.

Let the cider reduction cool
Allow the reduced apple cider to cool to room temperature before adding it to the wet ingredients. Adding it while it’s still hot could affect the texture of the batter.

Use room temperature ingredients
Bring the eggs, apple butter, and milk to room temperature before mixing. This helps the ingredients combine more evenly and creates a smoother batter.

Use a piping bag to fill the pan
A piping bag makes it much easier to evenly distribute the batter between the donut wells. Cut only a small opening from the tip so you have more control as you pipe.

Don’t overfill the donut pan
Fill each donut well about 3/4 full to give the donuts room to rise without losing their shape. Depending on the size of your donut pans, the recipe will make approximately 12–14 donuts.

Avoid overbaking
These donuts only need about 9–11 minutes in the oven. They’re ready when the tops spring back when lightly touched or a toothpick comes out clean or with a few moist crumbs. Overbaking can make baked donuts dry.

Let the donuts cool before removing them
Allow the donuts to cool in the pan for about 10 minutes before transferring them to a wire rack. This gives them time to set and makes them easier to remove without breaking.

Coat the donuts while they’re fresh
For the best cinnamon sugar coating, brush the cooled donuts all over with slightly warm melted butter, then immediately coat them in the cinnamon sugar. Place them back on a wire rack to allow the coating to set.

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Storage 

Room temperature
Apple cider donuts are best enjoyed the day they’re made, when the donuts are soft and the cinnamon sugar coating is at its best. Store any leftovers in an airtight container at room temperature for up to 2 days.

Refrigerator
Refrigeration isn’t necessary and can cause the donuts to dry out more quickly, so I recommend storing them at room temperature whenever possible.

Freezer
For longer storage, freeze the baked donuts before adding the butter and cinnamon sugar coating. Once completely cooled, place them in an airtight freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature, then brush with melted butter and coat with cinnamon sugar before serving.

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Frequently Asked Questions

Can I use apple juice instead of apple cider?
For the best flavor, I recommend using unsweetened, unfiltered apple cider rather than apple juice. Apple cider has a richer, more concentrated apple flavor that works especially well with the cinnamon, nutmeg, and allspice in these donuts.

Why do I need to reduce the apple cider?
Reducing the apple cider concentrates its flavor without adding too much additional liquid to the donut batter. Simmer the cider until 1 1/2 cups has reduced to 1/2 cup, then allow it to cool to room temperature before using.

Can I make these without a donut pan?
A donut pan is the best option for achieving the classic donut shape and the intended baking time and texture. If you don’t have one, you could try baking the batter in a muffin pan, but the baking time will need to be adjusted and the finished texture may vary slightly.

Can I make the apple cider reduction ahead of time?
Yes. The apple cider reduction can be prepared ahead of time and stored in an airtight container in the refrigerator. When you’re ready to make the donuts, measure the amount needed and allow it to come to room temperature before adding it to the batter.

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Photography by Creating Kaitlin

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