Today is the first official day of fall and to celebrate I made a bit batch of gluten free apple cider donuts! I also diffused cinnamon and clove essential oil all day, decorated the house with pumpkins, and wore sweats even though it’s still 90 degrees.

These donuts have a mildly sweet apple flavor. For a more concentrated flavor of apple, I recommend doubling the apple cider in the recipe to 2c and boiling it down to 1 cup and cooling before using (this will increase the sugar content of the donut but will also give it a stronger apple flavor).

I like mine more of a mildly sweet cinnamon apple flavor so that is how I made them.

Whether you prefer your donuts glazed or dunked in cinnamon and sugar, I’ve gotcha covered! I am going to give you an option to do either one and both are delicious.

Gluten Free Apple Cider Donuts

It's Fall Y'all!

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Total Time 30

Course Dessert

Ingredients

1 1/2 cups gluten free 1:1 flour Bob's Red Mill is great
1 tsp ceylon cinnamon
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
8 tbs butter, melted I used Kerrygold
3/4 cup coconut sugar
1 tsp vanilla bean paste
2 eggs, whites separated
1 cup apple cider

For Glazed Topping

1 cup powdered sugar
1/4 tsp cinnamon
2 tbs apple cider

For Cinnamon Sugar Topping

1/3 cup granulated or coconut sugar
1 tsp cinnamon
4 tbs butter, melted

Instructions

Beat egg whites until stiff. Set aside.
Mix remaining wet ingredients and dry ingredients separately. Then add wet to dry and mix well.
Fold in egg whites until fully combined.
Spray a nonstick donut pan with oil spray (I used avocado spray).
Place batter in an icing piping bag or a ziploc freezer bag and cut the tip so there is an opening the size of a penny.
Pipe each donut into the pan, leaving the batter about 2/3 full (if it's too full it will close over during backing and if it is not full enough it won't resemble a donut)
Bake at 350 degrees for 12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before icing.