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The Best gluten free desserts- Gluten Free Apple Cider Doughnuts

Baked Apple Cider Doughnuts {Gluten-Free}

Course Breakfast
Cuisine American
Keyword baked apple cider, baked apple cider doughnuts, gluten free doughnuts
Servings 18 doughnuts


  • 2 cups apple cider; boiled down to 2/3 cups and cooled
  • 8 tablespoons butter at room temperature
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1/2 cup buttermilk
  • 3 1/2 cups all purpose gluten-free flour can substitute with standard all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt

For the Glaze:

  • 2 cups apple cider
  • 2 tablespoons butter unsalted
  • 1 1/2 cups confectioners sugar


  1. Preheat your oven to 425 degrees. In a stand mixer, cream the butter. Add sugar and cream together. Add eggs, one at a time and mix well.  Add buttermilk and reduced apple cider and mix to combine.
  2. In a separate bowl, mix together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg and salt. Slowly add the dry ingredients with the wet ingredients and mix until they are fully combined.
  3. Spray your doughnut pan with cooking spray and fill the cavities about 2/3 full. Place in the oven for 7-9 minutes or until they spring back when gently touched. Remove doughnuts from oven and allow to sit in pan for 5 minutes. Then remove from pan and place on wire rack to cool completely. Repeat with remaining batter.

For the Glaze:

  1. In a small saucepan, bring apple cider to a boil and reduce to 6 tablespoons. Transfer to a small bowl and then stir in butter until melted. Stir in enough confectioners sugar to make a glaze consistency.
  2. Dip each doughnut half way, allow excess to drip off. Place on wire rack and let stand until the glaze is set.