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Apple Spice Doughnuts

Prep Time:

25 Minutes

Cook Time:

10 Minutes


10 Servings



About the Recipe


For the doughnuts

  • 2 cups apple cider

  • 6 tbsp. unsalted butter

  • 1tbsp granulated cane sugar

  • 1tbsp maple syrup

  • 2 large eggs

  • 1 heaping 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.

  • ENJOY!

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