Baked Apple Cider Donuts (Vegan, Gluten-Free)
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These baked apple cider donuts are soft, fluffy, and perfectly spiced—a healthier version of the fall classic! Made in one-bowl with oat flour, apple cider, and coated in cinnamon-sugar. Vegan, gluten-free, and refined sugar-free.
Nothing says fall quite like warm apple cider donuts. Growing up in New England, I’ve tasted my fair share from local pumpkin patches and farm stands. I always looked forward to ripping that bag open… sticky fingers, cinnamon sugar everywhere, and never stopping at just one!
If you’ve tried my healthy pumpkin muffins or pumpkin spice banana bread, you know I love to put a healthier spin on all the cozy fall favorites.
Naturally, I had to do the same with apple cider donuts. After some testing with oat flour and applesauce, I found a way to keep them moist and tender, without the gummy texture that often comes with gluten-free baking.
The result? Baked apple cider donuts that taste just like I remember, but made with better-for-you ingredients! They’re baked instead of fried (less mess!), but still super soft and fluffy.
Best of all, they come together in one bowl and are ready in under 30 minutes. Don’t forget to pair them with a pumpkin spice chai latte!
Why You’ll Love These Apple Cider Donuts
- Wholesome ingredients: Made with oat flour, applesauce, and fresh apple cider. Vegan, gluten-free, and naturally sweetened with coconut sugar.
- Baked, not fried: Skip the messy frying! These donuts bake up soft, tender, and fluffy.
- Easy to make: Just one bowl and a donut pan.
- Mini or full-size: Use a regular donut pan or a mini donut pan (I love making minis for bite-sized treats).
- Full of fall flavor: Apple cider + pumpkin spice + cinnamon-sugar coating = autumn in every bite.
- Perfect texture: Oat flour keeps these donuts light and fluffy—not gummy!
Ingredients You’ll Need
- Oat Flour: You can buy oat flour or make your own by blending rolled oats into a fine flour (for serious gluten allergies, use certified GF oat flour).
- Apple Cider: The star ingredient! Use a good-quality, fresh cider for best flavor. I buy mine fresh from a local orchard.
- Applesauce: Adds apple flavor and keeps the donuts moist.
- Coconut Sugar: Our natural sweetener used in both the batter and the cinnamon-sugar coating.
- Coconut Oil: Keeps the donuts moist and helps the cinnamon-sugar coating stick. Be sure to use refined coconut oil for a neutral flavor.
- Apple Cider Vinegar: Reacts with the baking soda to create a fluffy rise.
- Baking Powder + Baking Soda: Helps the donuts rise. It can be tricky to get vegan and gluten-free baked goods to rise, so we have to use a bit more leavening agent to assist.
- Vanilla Extract: Adds warmth and depth of flavor.
- Spices: Pumpkin pie spice, cinnamon, and salt for those cozy fall flavors.
How to Make Apple Cider Donuts
- Preheat & Prep: Preheat oven to 350°F. Grease a mini donut pan with coconut oil (or use a regular pan for 6 donuts).
- Mix the Wet Ingredients: In a large bowl, whisk together the apple cider, applesauce, coconut sugar, melted coconut oil, apple cider vinegar, vanilla extract until combined.
- Stir in the Dry Ingredients: Mix in the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until just combined—don’t overmix.
- Pipe the Donuts: Transfer the batter to a piping bag (or zip-lock bag with the corner cut off) and pipe the batter into the donut cavities until about ¾ full.
- Bake: Bake for 16–18 minutes, until a toothpick comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- Coat in Cinnamon-Sugar: Mix together coconut sugar and cinnamon in a shallow dish. Brush the donuts with melted coconut oil, then roll in the cinnamon-sugar mixture until fully coated.
- Serve: Grab one while they’re still warm and enjoy!
Megan’s Tips for Perfect Donuts
- Use fresh cider: For the best apple flavor! I buy mine from a local orchard—the only ingredient is apples).
- Sift your oat flour: If you’re making your own oat flour, blend it until very fine and then sift it—this will give your donuts a super light and fluffy texture.
- Pipe, don’t spoon: Piping the batter into the pan gives you even donuts for that bakery-level look.
- Spice it up: Mix a little nutmeg or cardamom into your cinnamon-sugar coating for a spiced twist.
- Make-ahead tip: If you’re baking these in advance, wait to roll the donuts in cinnamon sugar until just before serving so they don’t get soggy.
How to Store Apple Cider Donuts
- Storing: I may sound like a broken record here, but these donuts are best enjoyed fresh! Store leftovers in an airtight container at room temperature for up to 2 days.
- Freezing: You can freeze the baked donuts (without the coating) in an airtight container or freezer bag for up to 2 months. When ready to enjoy, thaw at room temperature, brush lightly with melted coconut oil, and roll in cinnamon sugar.
baking season Fall Favorites from My Kitchen
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Baked Apple Cider Donuts (Vegan, Gluten-Free)
These baked apple cider donuts are soft, fluffy, and perfectly spiced—a healthier version of the fall classic! Made in one-bowl with oat flour, apple cider, and coated in cinnamon-sugar. Vegan, gluten-free, and refined sugar-free.
Ingredients
Donuts
- ¾ cup apple cider
- ½ cup coconut sugar
- ¼ cup applesauce, unsweetened
- 3 tablespoons refined coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups oat flour
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon-Sugar Coating
- 2 tablespoons refined coconut oil, melted
- ⅓ cup coconut sugar, or regular sugar
- 1 teaspoon cinnamon
Instructions
- Preheat & Prep: Preheat oven to 350°F. Grease a mini donut pan with coconut oil (or use a regular pan for 6 donuts).
- Mix the Wet Ingredients: In a large bowl, whisk together the apple cider, applesauce, coconut sugar, melted coconut oil, apple cider vinegar, vanilla extract until combined.
- Stir in the Dry Ingredients: Mix in the oat flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until just combined—don’t overmix.
- Pipe the Donuts: Transfer the batter to a piping bag (or zip-lock bag with the corner cut off) and pipe the batter into the donut cavities until about ¾ full.
- Bake: Bake for 16–18 minutes, until a toothpick comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.
- Coat in Cinnamon-Sugar: Mix together coconut sugar and cinnamon in a shallow dish. Brush the donuts with melted coconut oil, then roll in the cinnamon-sugar mixture until fully coated.
- Serve: Grab one while they’re still warm and enjoy!
Equipment
Video
Notes
- Donut pan: Use a regular donut pan (makes 6 donuts) or mini donut pan (makes 12 donuts)
- Use fresh cider: For the best apple flavor! I buy mine from a local orchard—the only ingredient is apples).
- Coconut oil: Make sure to use refined coconut oil so you don’t taste the coconut.
- Sift your oat flour: If you’re making your own oat flour, blend it until very fine and then sift it—this will give your donuts a super light and fluffy texture.
- Pipe, don’t spoon: Piping the batter into the pan creates even donuts for that bakery-style look.
- Make-ahead tip: If you’re baking these in advance, wait to roll the donuts in cinnamon sugar until just before serving so they don’t get soggy.
Calories: 178kcal, Carbohydrates: 26g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 156mg, Potassium: 97mg, Fiber: 2g, Sugar: 9g, Vitamin A: 3IU, Vitamin C: 0.3mg, Calcium: 37mg, Iron: 1mg
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Hello! These look and sound delicious and I’m eager to try them. I have a couple of questions, though. What is the serving size for the nutritional info – one mini donut? Two mini donuts?
Also, what type of sugar did you use on the donuts in the photo? My coconut sugar is much finer; yours is large crystals. Thank you for this and other great recipes
Hi Ines! The nutritional information is for 1 mini donut (please note that it’s automatically calculated so it should only be used as an approximation). The photos show monk fruit sugar, but any sugar/sugar alternative will work for coating the donuts (yes, coconut sugar is much finer). I hope you love them!
Oat flower is a huge contributor to blood sugar spikes so I’m wondering if you can use almond flour, coconut flour, Lupin flour, or any combination to make this doughnut? The recipe looks amazing.!
Hi Tierni, I haven’t tried substituting the oat flour in this recipe – it’s what gives these donuts their light & fluffy crumb so it usually isn’t a one-to-one swap (for example, coconut flour is super absorbent while almond flour is more dense). But if you do some experimenting, please let me know!
Cinnamon greatly reduces blood sugar spikes and there is some in this recipe both in the pumpkin pie spice and the cinnamon by itself. Perhaps that would work out for you or maybe you could add even a bit more cinnamon? Just a thought.
hi megan, would this recipe work as a loaf? and how long would you recommend baking it for? thanks a bunch!
Hi Maggie! I haven’t tested this recipe as a loaf, so I’m not sure how it would turn out—I’m thinking it might be a bit too crumbly. But one reader mentioned they made it as a loaf and it worked. If you decide to try it, I’d recommend checking for doneness around 30-45 minutes by inserting a toothpick into the center, then every 5 minutes after that. Let me know if you try it!
As a first time baker for this kind of thing it took me awhile. But then I know it will be faster next time since I will know what I am doing. The donuts taste really good. We enjoyed them thank you
I’m so happy you enjoyed them, Trishia! I hope you’ll continue baking them 🙂
Can I substitute coconut or almond flour? Can’t have oats…
Hi Kellie, unfortunately coconut or almond flour likely won’t work since they tend to absorb more moisture, which will change the texture of the donuts. If you’re looking for a gluten-free option, I recommend using a gluten-free all-purpose flour blend. Hope this helps, and happy baking!
Hi! What can I substitute the applesauce with? Thank you!
Yogurt or pumpkin puree should work as a substitute for the applesauce. Just use the same amount as the applesauce. However, keep in mind that the applesauce provides some of the apple flavor in these donuts, so the taste may be slightly different. Let me know how it turns out!