Quintessentially Fall Cider Donuts

Truth: I wanted to avoid the whole predictable ‘cider donut’ recipe this fall, but a couple weeks back, I had been gifted a bag full of apples, and I could NOT help myself. So one rainy afternoon, I was coming up with recipes featuring cinnamon, and I decided to dive deep into this autumnal staple - the cider donut.

The best part? They’re BAKED

Plus, you don’t even need an orchard at your disposal - as Ina says - store-bought cider is always fine! There is a secret tip to the super apple-y flavor too: you’re going to boil that cider down to a syrup. Not only will it completely infuse your donuts with that fall feeling, but it will add a little spring in your dough that you can thank me for later.

You might ask - Alicia, how do you make boiled apple cider? In a saucepan, measure 1 cup apple cider to boil on medium-high until it reduces down to a syrup. Heck, double it! You’ll want to make another batch of donuts next weekend and this stuff keeps in the fridge.

Keep in mind…🍂

This might take up to a half-hour depending on how quickly you boil it.
It’s going to be hard to see how much is remaining as it boils. My pro tip is when it’s thick enough to coat the back of a spoon and hold a line when you draw your finger through it, it’s ready.

🍂 Quintessentially Fall Cider Donuts

Author: Alicia Sturdy | Category: Donuts | Dietary: Gluten-Free, Dairy-Free, Egg-Free

The classic fall donut, reimagined. Baked (not fried!) and infused with apple cider syrup for a tender, perfectly spiced bite — no orchard required. As Ina would say, store-bought cider is always fine!

Looking for the traditional version? Check out Gesine Prado’s Apple Cider (Baked) Donuts for a classic counterpart.

Before You Begin: Make Boiled Apple Cider

In a saucepan, simmer 1 cup apple cider over medium-high heat until it reduces to about ¼ cup syrup. This may take 25–30 minutes. It’s ready when it coats the back of a spoon and holds a clean line when you drag your finger through it. (Tip: double it — you’ll want to make these again next weekend!)

Ingredients

For the Batter

2 cups All-Purpose Gluten-Free Flour (Bob’s Red Mill Baking AP Flour — the red bag!)
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
1 tsp salt
1 tbsp egg replacer (such as Bob’s Red Mill) mixed with 2 oz boiled apple cider
1 cup vanilla vegan yogurt
1 tsp apple cider vinegar
½ cup shortening (Spectrum or Crisco, room temperature)
½ cup brown sugar
½ cup white sugar
1 tsp vanilla extract

For the Coating

4 oz melted coconut oil or shortening
1 cup sugar mixed with 1 tsp cinnamon

Method

Preheat oven to 350°F (175°C).
In a small measuring cup, mix egg replacer with boiled cider and let thicken.
In a separate bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a stand mixer with the paddle attachment, beat shortening, brown sugar, white sugar, egg replacer mixture, and vanilla for 2 minutes until light and fluffy.
In the now-empty measuring cup, combine yogurt and apple cider vinegar.
Add dry ingredients to the mixer in three parts, alternating with the yogurt mixture. Begin and end with the flour mixture. Mix until just combined — do not overmix.
Transfer batter to a large zip-top bag or piping bag. Snip the corner and pipe into greased donut pans, filling each cavity to the rim.
Place a second donut pan inverted on top to form a lid. Secure with metal clips (avoid plastic; it will melt).
Bake at 325°F for 25 minutes or until the donut springs back lightly when touched.
Cool in the pan for 10 minutes, then remove. Brush each donut with melted coconut oil and dip in cinnamon sugar to coat.