These Gluten Free Apple Cider Donuts are soft, tender and perfectly spiced with warm cinnamon, nutmeg and fresh apple cider. This healthy apple donut recipe is easy to make in one bowl and the perfect breakfast or dessert for fall! Grain-free, paleo-friendly, gluten-free with keto sweetener options.
Reduce Apple Cider: In a small saucepan over high heat, bring the apple cider to a rapid boil, then simmer for about 12-15 minutes, or until the liquid is reduced to 1/2 cup. Set aside to cool completely (you can prepare this a few days ahead of time and store in an airtight container in the fridge).
In a large mixing bowl, add the cooled and reduced apple cider and whisk together with the egg, cashew butter, maple syrup and vanilla until smooth. Slowly add the almond flour, tapioca flour, coconut flour, baking powder and apple pie spices, and mix until combined.
Meanwhile, make the cinnamon sugar topping by mixing the ingredients in a small shallow bowl. Once the donuts are cool enough to handle, brush each donut with some melted vegan butter then generously dunk into the bowl with the cinnamon sugar topping, making sure to coat well on all sides.
Serve and enjoy.
How to store
Let your donuts cool completely then store in an airtight container in the fridge for up to 4 days.
How to Freeze
Allow the baked donuts to cool completely then place them in a single layer on a baking sheet and freeze for 30 minutes. Transfer to resealable freezer-safe bag or airtight container and freeze for up to three months.
To Reheat
Thaw them on the counter for 2-3 hours or overnight in the refrigerator, then bring the donuts to room temperature or warm them up in the microwave.