These are THE dessert, breakfast and snack of the moment right now in October. Hurry up and make them now that apple cider is everywhere. And that’s the important part of this recipe: reducing the apple cider to a fraction of its volume. This process takes some time but it is SO worth it. It concentrates the flavor of the apple cider and takes the donuts to the next level. VERY important is to add some coffee to the equation. And if you don’t own two DONUT TRAYS – you need to get on it, they usually come in a set of two!
My favorite part of this recipe is using almond flour. So much healthier and whole. Tapioca flour acts as a thickener here, which I use in a lot of my flourless recipes, because it improves the texture of gluten free baked goods. You can also substitute in arrowroot powder for it. OR if you don’t mind eating some gluten, just sub in regular all purpose flour.
So I’m not gonna lie, I actually prefer these donuts sans the cinnamon sugar and butter toppings. They are 1000% scrumptious and delicious on their own. In fact, I have another batch happening right now for my parents, plain. Needless to say, most apple cider donut recipes call for coating BOTH sides of the donut with butter and cinnamon sugar. I disagree and can’t even wrap my head around that; so unnecessary for these yummy donuts.
Flourless Apple Cider Donuts
- 3 tbs butter, melted
- 1/2 cup white sugar
- 1 tsp cinnamon
- Preheat your oven to 350° F. Spray your donut pans with coconut oil.
- Heat your apple cider in a small pot. Bring to a boil then lower heat to a simmer and let it reduce to about 1/3 cup. This will take some time, about 20-25 minutes. Stir occasionally and be patient.
- In a medium bowl, whisk together the almond flour, tapioca flour, baking soda, cinnamon and salt.
- In a large separate bowl, lightly beat the eggs, then add in the sugar, oil, milk, and vanilla and mix. When the apple cider has reduced, mix that in and then IMMEDIATELY add the dry mixture to the wet mixture and combine.
- Spoon the batter into your donut tray slots (or pipe it in with a ziploc bag) bake for 17 minutes or until toothpick comes out clean. Allow the donuts to cool for 20 minutes prior to removal.
- House the melted butter in a shallow bowl and whisk together the cinnamon and sugar in a second shallow bowl. Dip the cooled donuts first into the butter (allowing excess to drip off) and then into the cinnamon sugar mixture.