top of page

Apple Spice Doughnuts

Gluten-free and Dairy-free. Contains nuts and eggs.

num num

Prep time: 25 mins
Cook time: 10 minutes

Difficulty: hard
Makes: 8-10 doughnuts

2 cups apple cider 
6 Tbsp unsalted butter
1tbsp granulated cane sugar

1tbsp maple syrup
2 large eggs
1heaping Tbsp plain coconut yogurt (I use Yoggu)

1/2 Tbsp avocado oil
1 tsp vanilla extract
3/4 cup gluten-free all-purpose flour ( I use Bob's Red Mill 1:1)

1/4 cup almond flour
1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
Pinch ground nutmeg
Pinch salt
For the apple caramel glaze
Remaining apple cider and butter reduction
1/4 cup cane sugar
a pinch or two of salt

-Preheat the oven to 350

-Grease two 6 serving doughnut pans

-Reduce the apple cider: Pour apple cider into the pot and heat medium heat, stirring occasionally, until it comes to a slow rolling bubble.  

-Continue to simmer, stirring every couple of minutes, until it is reduced to 1cup. (12-15 mins)
-Once the cider is reduced, whisk in the butter until it is melted and combined, and set mixture aside for a few minutes to cool. 

-You need 1/2 cup of this mixture for the doughnuts and the rest for the caramel glaze.

-In a medium bowl, combine 1/2 cup of the reduced cider mixture, oil, maple syrup, sugar, eggs, yogurt, and vanilla until smooth. 
-In a separate medium bowl, whisk the flours, cinnamon, nutmeg, salt, baking soda, and baking powder together until evenly combined
-Pour the dry ingredients into the wet, and gently fold and stir to combine with a spatula so as to combine but not over mix.
-Carefully pour or spoon the batter into the doughnut pan, filling each about 3/4 of the way full so as to ensure a hole is left after baking. 


Bake for 8-10 minutes, until risen and lightly golden on the edges. Set aside to cool for 2 minutes, then remove to a wire rack 

For the apple caramel:
-using the same pot you used to reduce the cider mixture previously, add in the 1/4 cup of cane sugar and salt. 

-turn heat up to medium-high until it begins to bubble, reduce to a simmer, making sure the bubbles are still going.

-you do not want to let this simmer for too long because then your caramel glaze will just be caramel! Keep a very close watch on this! 

-stir often and after about 5-8 minutes it would be the right consistency. 
-To test, dip a spoon in, take it out and drizzle on parchment. If it remains watery it needs more time. 

-once the glaze is at the desired consistency, pout into a small shallow bowl

-one by one take the cooled doughnuts and dip the tops in, then flip them over to settle on a wire rack. 



bottom of page