I’ve made a lot of gluten-free cakes and all too often, they tend to be dry and flavorless. This recipe is a nice surprise with great texture and flavour. I found that the buttermilk in this recipe really helps to moisten these beauties and the apple cider was a great flavor component. They are very reminiscent of a traditional cake doughnuts and when you add a little coconut glaze with sprinkles, they look just like the real thing! Don’t forget to get yourself a doughnut pan so you can bake these in the oven.
gluten-free apple cider doughnuts
Prep time
Cook time
Total time
Author: handmade health
Recipe type: Dessert
Serves: 4
Ingredients
- 2 cups apple cider or juice
- ½ white sugar
- ¼ room temp butter or coconut oil
- ½ buttermilk
- 2 tsp pure vanilla
- 2 cups of flour(see below)
- 2 tsp of baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- gluten-free flour blend:
- makes approx. 3 cups
- 11/4 cup brown rice flour
- ¾ cup sorghum flour
- ⅔ cup tapioca starch flour
- ¼ cup potato starch
- 2 tsp psyllium husk
- coconut cream:
- 1 cup coconut milk
- ½ brown sugar
- Bring to a boil and then simmer until thickened
Instructions
- Preheat oven to 400 degrees
- Premix flour and set aside
- Place apple cider in pot and reduce by half and set aside
- Spray doughnut pan with non stick spray
- Cream butter and sugar
- Add eggs and mix on low
- Mix in reduced cider, buttermilk and vanilla
- In a separate bowl, mix flour with baking soda, baking powder and cinnamon and salt
- Add liquid mixture to flours just until smooth
- It should have the consistency of thick pancake batter
- Use a tablespoon to scoop into pans
- Bake for 10 minutes until doughnuts spring back when touched
- Remove from the pan and let cool on a wire rack
- Repeat to make 12 doughnuts