Description
These Baked Cider Donuts are the perfect fall treat! Packed with good for you ingredients like apple cider, coconut oil, gluten free flour and coconut sugar. A simple and healthier donut that is baked, not fried but is still fluffy, cakey and so incredibly delicious. Plus they are both Vegan and Gluten Free!
Ingredients
Scale
- 2 cups gluten free all purpose flour – I used King Arthur’s Measure for Measure flour
- 1/2 cup coconut sugar or light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 + 1/4 teaspoons apple pie spice-see notes on how to make your own
- Pinch of kosher salt
- 1 + 1/4 cups real apple cider
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil or melted vegan butter
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup white sugar
- 2 teaspoons apple pie spice – for coating the donuts
Instructions
- Preheat the oven to 400 degrees F and spray 2 (6 count) donut pans with cooking spray. Set aside.
- Mix up the dry ingredients in a medium size mixing bowl.
- Mix up the wet ingredients in a separate medium size mixing bowl.
- Make a well in the center of the dry ingredients and slowly pour the wet ingredients into the well and lightly fold them in, storing everything together slowly until it is all incorporated into a thick donut batter.
- Transfer the donut batter to a plastic ziplock bag, twist the top and cut off one of the ends (see notes on how to do this). Then pipe the donut batter into a sprayed donut pan filling each well about 3/4 of the way full. This recipe makes about 10 donuts.
- Bake the donuts for 9-11 minutes until a toothpick inserted in one of the donuts comes out clean.
- Mix up the coating by combining the white sugar with some apple pie spice in a medium bowl. You can also melt some more coconut oil or butter to dip the donuts in before you coat them. See notes.
- Once the donuts are done baking, remove and run a knife around the edge of each donut to release them from the pan. To coat either toss each donut in the sugar coating and place onto a rack to dry or let them cool, dip each donut lightly in the melted coconut oil and them in the sugar coating and place on a rack to dry.
Notes
- The best way I have found to fill the donut pans with the batter is to use a plastic bag to pipe the batter into the pans. To fill the bag, take a tall cup with a large rounded top, open up a ziplock bag and press one of the edges into the cup and wrap the top of the bag around the cup to secure it. Fill the bag with some of the batter, to the top of the cup. Lift the bag out of the cup by lifting the ends of the bag that are wrapped around the cups and twist the top. Make a small cut in the tip of the bag and then pipe the batter evenly into each donut well filling each one about 3/4 of the way full.
- Use real apple cider and not apple juice since the cider has a stronger flavor.
- Any kind of all purpose gluten free flour will work as long as it has xanthan gum in it.
- If you don’t have a donut pan then you can make these in a muffin pan but you will need to cook them for about 10 minutes longer. If you are using a mini muffin pan then 12-15 minutes should work. Always insert a toothpick to check if they are done. If it comes out clean then they are done.
- If you are not dipping the donuts in melted coconut oil or butter before you coat them then you must toss them in the sugar coating immediately after they come out of the oven since the heat from the donuts helps the coating stick to them better.
- To make your own apple pie spice: Mix up 3 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon cardamom, 3/4 teaspoon ground ginger, 1/4 teaspoon ground allspice. You can store any extra in a small mason jar or spice jar fitted with a lid.
- Store these donuts in an airtight container on the counter for up to 2 days.
Recipe adapted from: Choosing Chia
- Prep Time: 8 minutes minutes
- Cook Time: 12 minutes
- Category: Healthy Breakfast Ideas
- Method: Baked
- Cuisine: American
