Baked Apple Cider Donuts-Vegan & Gluten-Free
  • ⅓ c. Xylitol (or sucanat, coconut sugar, stevia, etc)
  • ¼ c. Agave (or maple syrup)
  • 2 t. Pure Vanilla Extract
  • ¼ t. Sea Salt
  • 1 t. Ground Cinnamon
  • ⅛ t. Ground Ginger
  • ⅛ t. Apple Pie Spice (or nutmeg)
  • ⅓ c. No-Sugar Added Apple Butter (you could also use unsweetened apple butter was only sweetened with 100% pure apple juice)
  • ¾ c. Apple Cider (NOT Vinegar)
  • 1 ½ c. Almond Flour
  • 1 c. Bob’s Red Mill 1-to-1 Gluten Free Baking Blend
  • 2 t. Baking Powder
  • ½ t. Baking Soda
  • ⅓ c. Aquafaba
Apple Cider Glaze
  • 1 ½ c. Powdered Erythritol
  • ¼ c. Bob’s Red Mill 1-to-1 Gluten Free Baking Blend
  • ½ c. Apple Cider
  • ¼ c. No-Sugar Added Apple Butter
  • 2 t. Pure Vanilla Extract
  1. Preheat oven to 375 degrees. Grease or spray a donut pan with coconut oil non-stick spray.
  2. In the bowl of an electric mixer on low speed, beat together the xylitol, agave, vanilla, salt, cinnamon, ginger and apple pie spice.
  3. Add the applesauce and apple cider and beat once more to combine.
  4. Add the almond flour, gluten-free flour, baking powder and baking soda and beat again to combine.
  5. In a small bowl, whisk the aquafaba with a whisk until soft peaks form or until foamy. Gently fold into the donut batter.
  6. Spoon the batter evenly into the donut pan.
  7. Bake for 20-22 minutes until the edges are brown and tops appear dry. Mine took 20 minutes.
  8. Cool for 5-10 minutes in the pan and then gently flip onto a cooling rack and let cool completely. Meanwhile make the apple cider glaze.
  9. In a small bowl whisk together all the glaze ingredients.
  10. When donuts have completely cooled, dip each donut in the glaze and let dry. Dip once more and let the glaze dry again.
  11. We thought the donuts were better the second day but feel free to enjoy immediately if you like!
Makes 11 donuts
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