gluten free vegan baked apple cider donuts
RECIPE TYPE: breakfast
SERVES: 6-8 donuts
apple cider donuts
  • 1 1/2 cups apple cider
  • 1 1/4 cups Sarah’s gluten free flour blend
  • 1/3 cup cane sugar or coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 3 tablespoons sunflower seed or grape seed oil
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon pure vanilla extract
apple cider glaze
  • 1 cup powdered sugar
  • 2-3 tablespoons apple cider or water
  • 1/4 teaspoon ground cinnamon
  1. In medium saucepan on stovetop, add apple cider. Over medium heat, simmer apple cider until it reduces by about half, for about 15 minutes. This helps concentrate the apple cider flavor.
  2. Remove reduced apple cider from heat and measure out 1/2 cup, plus 2 tablespoons. Set aside to cool until ready to use.
  3. Preheat oven to 400 degrees. Spray standard-size donut pan with nonstick cooking spray.
  4. Whisk together flour, sugar, baking powder, cinnamon and salt in mixing bowl.
  5. In separate bowl, mix together cooled reduced apple cider, oil, vinegar and vanilla. Add to flour mixture and stir until just combined.
  6. Spoon batter into piping bag with large round tip or large ziplock bag, cutting tip. Pipe batter into prepared donut pan.
  7. Bake donuts for 16-18 minutes, until golden brown and baked through. Turn out onto cooling rack. Repeat with remaining batter if needed.
  8. To make apple cider glaze, whisk together powdered sugar, 2-3 tablespoons apple cider and cinnamon. Stir until smooth {glaze should be thin}.
  9. When donuts are still warm, dip tops into glaze to coat. Place on cooling rack to allow glaze to set.
  10. Donuts are best served right away or same day.
Recipe by Sarah Bakes Gluten Free at