Baked gluten-free apple cider donuts, just like the orchard, are light, fluffy, and full of apple cider flavor. This easy baked cake donut is sure to satisfy those fall cravings!
Boil 1 cup of cider in a saucepan until it reduces to ½ cup. (If doubling the recipe start with 2 cups and reduce to 1 cup cider.)
Cool to at least room temperature.
Make the Donuts
Preheat oven to 350°F. Grease 8 wells in a donut pan.
Whisk together the flour, sugar, baking powder, cinnamon, salt, and nutmeg.
Whisk together the boiled cider, egg, butter, and vanilla.
Stir together the wet and dry ingredients until well blended, no need to over mix.
Spoon the batter into the donut pan.OrPlace the batter into a large plastic bag. Cut the corner off and pipe the batter into each well of the donut pan.
Bake at 350°F for 18-21 minutes or until donuts are golden brown.
Flip donuts out of the pan onto a cooling rack. Allow to cool slightly before topping.
Cinnamon Sugar Topping
Dip warm donuts in melted butter, then in cinnamon-sugar.
Maple Glaze
Whisk together ingredients for the glaze.
Dip the warm donuts in maple glaze. Place the donuts back on the cooling rack and allow the glaze to set. The glaze will harden as the donuts cool.
Notes
Donuts are best fresh. Store at room temperature for up to 3 days. Can freeze if desired.Boiled cider can be made ahead and refrigerated for up to 1 week. Freeze leftover boiled cider for donuts later.