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These gluten free apple cider donuts capture the flavors of autumn perfectly. Fresh apple cider in the batter gives a subtle fruitiness while the warm cinnamon-sugar coating delivers that classic cozy finish. They’re baked, simple to make, and ideal for cool mornings or a comforting afternoon treat.
If you enjoy apple cider donuts, you might also like some of the other autumn desserts I make, such as an apple cider bundt cake, apple sour cream cake, or air fryer apple fritters. These recipes highlight similar fall flavors and textures.
I’m especially fond of this time of year, and apple cider is one of my favorite seasonal treats. It instantly brings to mind cozy evenings, autumn walks, and candlelit gatherings. These donuts are a baked take on a classic cider donut: tender, flavorful, and dusted in cinnamon sugar. They’re one of my favorite recipes to share because they’re easy, dependable, and full of seasonal charm.
These baked donuts are approachable for home bakers: there’s no fryer required, no mixer needed, and the batter comes together quickly by hand. Read on for ingredient notes, step-by-step instructions, and tips to get the best results.
Why You’ll Love This Recipe
- The autumn flavors are balanced and bright: you notice the apple cider in the batter and then the cinnamon-sugar topping brings warmth and depth.
- These donuts are baked, so they’re lighter than fried versions while still tender and satisfying.
- No mixer is required — everything is mixed by hand, and the total hands-on time is short.
Ingredient Notes and Substitutions
- Gluten free flour: Use a reliable 1:1 gluten-free flour blend that contains xanthan gum for best structure. If your blend lacks xanthan gum, add a small amount according to package directions.
- Greek yogurt: Greek yogurt replaces eggs in this recipe, helping to bind the batter and add moisture. Full-fat or low-fat Greek yogurt both work well.
- Apple cider: Fresh apple cider gives a bright apple flavor. If you don’t have cider, pure apple juice will work as a substitute.
- Applesauce: Use unsweetened applesauce to control sweetness and keep the texture right.
Step-by-Step Instructions
STEP ONE: Preheat your oven to 350°F (175°C) and grease your donut pans so the donuts release easily after baking.
STEP TWO: In a small bowl, whisk together the dry ingredients: gluten free flour, baking powder, baking soda, salt, and cinnamon. Set aside.
STEP THREE: In a larger bowl, combine the sugar and melted butter, then stir in the Greek yogurt, apple cider, and applesauce until smooth. Add the dry ingredient mixture to the wet ingredients and fold gently with a spatula until just combined — don’t overmix. You should have a light, slightly thick batter.
STEP FOUR: Spoon or pipe the batter into the prepared donut pans, filling each cavity about three-quarters full. Bake at 350°F for 12–15 minutes, or until the donuts spring back lightly when touched. Allow them to cool completely in the pans before removing and coating.
STEP FIVE: Prepare the topping: melt the butter in a small bowl. In another bowl, combine granulated sugar and cinnamon. Dip each cooled donut first in melted butter, then roll it in the cinnamon-sugar mixture so it’s evenly coated.
Expert Tips
- For consistent results, weigh your flour. This recipe uses 222 grams (about 1 1/2 cups) of gluten free flour; too much flour can make the donuts dense.
- To fill donut pans neatly, use a piping bag or a resealable plastic bag with the corner snipped off. Two spoons also work well if you don’t have a bag.
- Be sure the donuts are completely cool before dipping them in butter and sugar to avoid a soggy coating and to keep the texture light.
Frequently Asked Questions
Yes. Use non-dairy butter and a plant-based yogurt that has a similar thickness to Greek yogurt. Choose unsweetened options to control the sweetness.
You can try a muffin tin and shape the centers with foil to form rings, though results may differ. A proper donut pan gives the best shape and even baking.
Store donuts in an airtight container at room temperature for up to three days. They’re freshest the day they’re made.
Did you make these gluten free apple cider donuts? Leave a comment below or tag @justastastyblog on Instagram and use #justastastyblog. Don’t forget to subscribe to receive new recipes directly in your inbox.
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📖 Recipe
Gluten Free Apple Cider Donuts
Ingredients
- 1 ½ cups (222g) gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ⅓ cup (66g) granulated sugar
- 3 tablespoons unsalted butter melted
- ½ cup (112g) Greek yogurt
- ½ cup (120ml) apple cider
- ¼ cup (64g) unsweetened applesauce
Cinnamon sugar topping:
- 4 tablespoons (56g) unsalted butter
- ½ cup (100g) granulated sugar
- ½ teaspoon cinnamon
Instructions
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Preheat oven to 350°F and grease donut pans.
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In a small bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon to combine. Set aside.
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In a separate bowl, combine the sugar with the melted butter. Stir in the yogurt, apple cider, and applesauce. Add the dry ingredients and mix until just combined; avoid overmixing.
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Spoon or pipe the batter into the prepared donut pan and bake for 12–15 minutes. Allow donuts to cool in the pan before removing and topping with cinnamon sugar.
Cinnamon sugar topping:
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Melt the butter in a small bowl. In another bowl, mix sugar and cinnamon together. Dip each cooled donut in melted butter, then coat in the cinnamon-sugar mixture.
Notes
- If you do not need the recipe to be gluten free, you can substitute all-purpose wheat flour instead. Texture and baking time may vary slightly.
If you like this recipe, try a similar seasonal option such as pumpkin spice donuts for more fall baking ideas.