Gluten Free Apple Cider Donut Holes

4.34 from 3 votes

Gluten Free Apple Cider Donut Holes

These Gluten Free Apple Cider Donuts are grain-free, dairy-free, and free of refined sugar! The batter is made in one bowl and easily baked up in the oven for the perfect fall treat. They can be made as donut holes or as regular donuts.

Prep Time10

Cook Time12

Total Time22

Course: Snack

Cuisine: Dairy-free, Gluten-free, Paleo

Servings: donut holes or 6 donuts

Author: Lexi

Ingredients

For Donuts:

1/3 cup fresh apple cider
2 eggs
2 tablespoon maple syrup or honey
1/2 teaspoon vanilla extract
1 cup 96g almond flour
2 tablespoon 14g coconut flour
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Pinch ground nutmeg
Pinch salt

For Sugar Coating:

2 tablespoon coconut oil or grass fed butter, melted
1 tablespoon coconut palm sugar
1 tablespoon cinnamon

Instructions

Preheat oven to 350ºF and grease a donut hole pan (or donut pan).
Make the donut batter: Add cider, eggs, maple syrup and vanilla to a medium bowl and whisk together to combine. To the bowl, add the almond flour, coconut flour, cinnamon, baking soda, baking powder, nutmeg and salt. Whisk until the batter is fully combine with no lumps.
Drop a tablespoon of batter into each hole (or if using a donut pan divide the batter to make 6 donuts).
Bake in preheated oven for 12-15 minutes until a toothpick comes out clean. Remove the donuts from the pan and let them cool for 10 minutes on a baking rack.
Meanwhile place melted butter (or coconut oil) in a shallow bowl. Place coconut sugar and cinnamon in another shallow bowl and mix well.
Dip donut holes into butter followed by dipping them into the cinnamon sugar.
Serve immediately or keep covered for up to 1 day at room temperature.

Notes

Alternatively, you can bake these in a mini muffin pan and turn them into apple cider mini muffins. Line the muffin tin with parchment or silicone liners, and once cooked you can coat the top in the butter / sugar mixture.

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