Apple cider donuts are truly a mark of the season! This recipe is a gluten-free adaptation of the traditional donuts typically enjoyed after a day of pumpkin picking. These donuts pair perfectly with a mug of hot cider or coffee or topped with ice cream for dessert.
2 cups of unfiltered apple cider
½ cup of coconut sugar
¼ cup butter, softened
2 large eggs
½ cup buttermilk, shaken
2 teaspoons pure vanilla extract
1¾ cups all-purpose gluten-free flour blend
¼ cup almond flour
½ teaspoon xanthan gum (omit if your flour blend contains it)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon cloves
For the topping:
¼ cup melted butter
½ cup sugar & 1 teaspoon cinnamon, whisked together in a bowl
- Heat the cider in a small saucepan and bring to a simmer. Reduce heat and simmer until the cider has reduced to ½ cup. Set aside to cool.
- Preheat the oven to 400 degrees and spray a 2 mini-donut pans (or 2 regular doughnut pan) with gluten-free cooking spray. (Tip: if you need to bake the donuts in more than one batch, make sure to re-spray the pan with gluten-free cooking spray)
- Beat the butter and sugar together in a large bowl. Beat in the eggs, buttermilk, vanilla and reduced cider until combined. Add the flour blend, almond flour, xanthan gum, baking powder, baking soda, cinnamon, salt, nutmeg and cloves and beat until smooth.
- Pour the mixture into a large zip-top bag and snip about ½ inch off one corner. Carefully pipe mixture into your prepared donut pan, filling each well about ½ full. Do NOT overfill the donut wells or your donuts will come out looking more like leprechaun hats.
- Bake the donuts until they spring back when gently touched, about 8 minutes for the minis, 10 minutes for the larger ones.
- Dip or brush the donuts with the melted butter just as soon as they are cool enough to handle and gently toss with the cinnamon/sugar mixture.
- Serve immediately!
Recipe source here.