“I have a baking challenge for you, though I may be rudely assuming you haven’t conquered it yet. I would love a gluten free recreation of my childhood favorite: apple cider donut.”
I love a good baking challenge and I absolutely loved receiving this message from my friend, Molly. I went straight to Whole Foods for a bag of gluten free flour (Bob’s Red Mill brand) and a jug of apple cider.
The first batch of donuts were awful. According to Eric they were “among the worst things you’ve ever made. There is really nothing redeeming about them.” They were dry, crumbling, and had a weird bean flavor. The second batch were somehow just as bad as the first, though I’d doubled the sugar and oil content.
For the third batch, I did some research. Babycakes is a well known and well loved gluten-free bakery in New York City. The owner, Erin McKenna, has authored a few cookbooks on vegan and gluten-free baking. My local library had a copy of “Babycakes Covers the Classics” on the shelves with a picture of a donut on the cover! Their donut recipes called for xanthan gum, which I decided to omit. And none of their recipes included any apple cider. But I stuck to their ratio of flour, sugar and fat and soon enough, we had delicious, gluten-free cider donuts resting on the counter.
Molly, I hope you enjoy!
Love and Donut Determination,
- 1 cup vegan cane sugar
- 1 1/2 + 1/3 cup Bob's Red Mill Gluten-Free All Purpose Flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon baking soda
- 1/2 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground loves
- 3/4 cup apple cider
- 1/3 cup refined coconut oil
- 6 tablespoons applesauce
- 1 teaspoon vanilla extract
- Cinnamon sugar:
- 3 tablespoons vegan cane sugar
- 1 teaspoon ground cinnamon
- Preheat your oven to 325.
- In a large mixing bowl, stir together sugar, flour, baking powder, baking soda and spices.
- In a small saucepan, heat apple cider and coconut oil until the coconut oil is melted and the liquid just begins to simmer.
- Add the hot liquid to the dry mixture. Add the applesauce and vanilla. Stir to combine.
- Heavily grease a non-stick donut pan. Pour or pipe the batter into the molds. Bake for 12-13 minutes, until barely golden.
- Remove the pans from the oven and allow the donuts to cool for 5 minutes. Do not skip this step!
- While the donuts are resting, mix together the sugar and cinnamon to make cinnamon sugar.
- Carefully remove the donuts from their mold. Coat generously in cinnamon sugar. I find it best to place the sugar in a shallow bowl, place the donut on top and give a gentle shake to the dish.
You can also bake these off in mini-muffin trays. One recipe will yield about 36 mini muffins.