Baked Gluten-Free Apple Cider Doughnuts (Vegan, Allergy-Free)
The best seasonal donuts, baked right at home! These easy Baked Gluten-Free Apple Cider Doughnuts are vegan, allergy-free, coated in cinnamon "sugar" but made without oil or refined sugar! Indulge in this classic Fall recipe using your favorite apple cider, for breakfast, a snack, or dessert!
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 6 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- 1 Cup Gluten-Free Baking Flour
- 1/2 Cup Brown Rice Flour
- 1 Tsp Baking Powder
- 1 Prepared Bob's Red Mill Egg Replacement
- 1/3 Cup Brown Sugar Sweetener (or preferred brown sugar)
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Allspice
- 1/4 Tsp Ground Nutmeg
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 3/4 Cup Local or Homemade Apple Cider
- Cinnamon Sugar Coating:
- 1/2 Cup Granulated Sweetener (or preferred granulated sugar)
- 1 1/2 Tsp Cinnamon
- 1/4 Cup Vegan Allergy-Free Butter (melted)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl combine all the dry ingredients and prepared egg replacement. Mix well.
- Now add the vanilla and apple cider. Mix well until you have a thick and smooth doughnut batter.
- Evenly distribute the doughnut batter into a greased, non-stick 6-cavity doughnut pan.
- Bake the doughnuts in the preheated oven for 12 minutes.
- In the meantime, in two small bowls, have the melted butter prepared in one and the cinnamon and sugar mixed together in another.
- When the doughnuts are finished baking, carefully remove them while still warm and place them on a wire rack.
- Brush the warm doughnuts with the melted butter and then dip and coat them in the cinnamon sugar mixture.
- These are best eaten warm and right away. However, you can also reheat them in the microwave or eat them at room temperature!
Nutrition
- Serving Size: 1