Baked Apple Cider Donuts That Taste Like Fall (Includes Dairy-Free Option)
There’s something about an apple cider donut that turns an ordinary autumn day into a full-on fall moment. Whether you’re craving that nostalgic pumpkin patch flavor or just need a cinnamon-sugar pick-me-up, these baked apple cider donuts deliver all the cozy vibes. Plus, there’s a tested dairy-free option that doesn’t sacrifice a crumb of flavor.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice. Alpha-gal sensitivities vary by person. Be sure you understand your dietary restrictions, make any needed tweaks, and work with your physician as directed.
Apple cider donuts are as important a part of the fall season as football games, crunchy leaves, and warm sweaters. Traditionally fried and served in crinkly paper bags at orchards, cider mills, and festivals from coast to coast, they’re the kind of treat you can polish off in seconds, especially when they’re still warm.
If alpha-gal syndrome makes you worry about the oil used to fry the donuts or the sugar used to finish them, here’s good news. You can make warm, cinnamon-flavored donuts in your kitchen with this easy baked apple cider donut recipe.
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Why You’ll Love This Recipe
- Baked, Not Fried – All the fall flavor without the mess (or the fryer). These donuts get their golden glow from your oven.
- Big Apple Flavor – Reducing the cider adds bold, concentrated apple goodness in every bite.
- Dairy-Free Option Included – For alpha gals and others who have to avoid dairy, you won’t miss out on these classic fall flavors.
- No Donut Pan? No Problem – Muffin tins work just fine as plan B.
What are Apple Cider Donuts?
Apple cider donuts are a fall bakery staple made with reduced apple cider and warm spices like cinnamon, nutmeg, and sometimes cardamom. Apple cider is made from the juice of whole, crushed apples. It has a richer flavor than apple juice, because the entire apple is used (not just the flesh), and it’s minimally filtered.
Apple cider donuts are usually fried and sold by the dozen at cider mills and farm stands, especially in the Northeast. They are soft cake on the inside and sugar-and-spice on the outside. In this baked apple cider donut recipe, the deep-fried nostalgia gets a cozy oven-baked twist, making it easier to whip up a batch at home. The bold apple flavor comes from simmering real cider into a thicker liquid. Then the donuts are finished with a cinnamon sugar coating that practically insists you eat more than one.
Key Ingredients in Baked Apple Cider Donuts
While the ingredient list for these baked apple cider donuts is simple, each element plays a role in delivering that nostalgic, apple orchard-stand flavor—without the fryer.
- Apple Cider. The star of the show. You’ll simmer it down to concentrate the flavor. The reduced cider is used in both the batter and the topping.
- Warm Spices. Cinnamon, nutmeg, and a hint of cardamom combine to create that unmistakable fall flavor.
- Sugars. A mix of granulated and light brown sugar adds depth and a tender crumb. If you are an alpha gal who is sensitive to bone char, be sure to choose organic sugar.
- Egg and buttermilk bind the batter and add richness. For a dairy-free option, I’ll walk you through the simple process of making your own vegan buttermilk.
Scroll down to the recipe card for a complete list of ingredients and the amounts needed to make these baked donuts. And you can find a complete list of ingredients for the dairy-free version in the next section.
To Make Dairy-Free Apple Cider Donuts
Use this ingredient list for a dairy-free version of these baked apple cider donuts. Then, follow the same instructional steps in the recipe below.
For the Donuts
- 1 1/2 cups apple cider
- non-stick cooking spray
- ½ cup soy milk (or replace the soy milk and apple cider vinegar with plant-based buttermilk)
- 1 ½ tsp apple cider vinegar
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- ¼ cup unsalted vegan butter, softened
- ½ cup organic granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
For the Cinnamon-Sugar Topping
- ½ cup organic granulated sugar
- 1 tsp ground cinnamon
- ¼ cup reduced apple cider (leftover from the donut batter)
- 2 tbsp unsalted plant-based butter, melted
How to Make Baked Apple Cider Donuts
You don’t need fancy equipment or deep-frying skills to make a batch of these fall treats. With a bit of planning ahead to reduce the cider, these baked apple cider donuts come together easily and fill your kitchen with cinnamon-sugar-scented happiness.
- Reduce the Apple Cider. In a small saucepan, simmer the cider over medium heat until it reduces by half. This intensifies the flavor and creates the rich apple base.
- Prep the Oven and Pans. Preheat the oven to 350°F and lightly grease two standard 6-cavity donut pans (or a muffin tin if you’re freestyling).
- Make the Buttermilk. Combine the milk and apple cider vinegar, then set aside to curdle slightly while you prepare the other ingredients.
- Mix the Donut Batter. Whisk together the dry ingredients, cream the wet ingredients, and then stir them together just until combined.
- Fill the Pans. Pipe or spoon the batter into the prepared pans, filling each cavity about two-thirds full.
- Bake. Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- Make the Topping. While the donuts cool slightly, whisk together sugar and cinnamon. In a separate bowl, mix the melted butter with a small amount of reserved cider.
- Coat the Donuts. Brush each warm donut with the cider-butter mixture, then roll in cinnamon sugar for that classic finish.
You can find step-by-step instructions in the recipe card below.
What to Serve with Baked Apple Cider Donuts
These baked apple cider donuts are a treat on their own, but pairing them with the right sips or sides turns them into a full-on fall moment.
- Hot Apple Cider. Go all-in on the theme with a warm mug of spiced cider. Bonus points if you spike it with a splash of bourbon or rum.
- Coffee or Chai Latte. A bold brew balances the sweetness, and the warm spices in chai mirror the cinnamon and nutmeg in the donuts.
- Vanilla Ice Cream. Yep, we’re doing dessert-on-dessert. Warm donut + cold scoop = happiness. (If you’re an alpha gal who avoids dairy, scoop up your favorite dairy-free option.)
- Yogurt Parfait. Layer crumbled donuts with vanilla yogurt and chopped apples for a fun brunch twist.
- Fresh Apple Slices or Pears. For a lighter touch, pair with crisp fruit to complement the cider flavor.
These donuts also work beautifully on a brunch board or as a not-so-secret breakfast treat. Just don’t expect leftovers!
How to Keep Apple Cider Donuts Fresh
It’s best if you enjoy freshly baked apple cider donuts the same day, preferably still warm from the oven. But, if you do manage to have leftovers (miracles happen), here’s how to store them properly.
- At Room Temperature. Store cooled donuts in an airtight container at room temp for up to 2 days. Line the container with a paper towel to help absorb moisture and prevent sogginess.
- In the Refrigerator. This is not recommended, as it can dry them out. If you must, wrap them tightly and reheat them just a smidge before serving.
- In the Freezer. Yes, you can freeze apple cider donuts, but this storage method works best if you plan ahead. Before adding the warm butter/cider coating and dipping in cinnamon sugar, place the fully cooled donuts in a single layer on a baking sheet to freeze. Then, transfer them to a freezer-safe bag or container where they’ll keep for up to two months. When you’re ready to enjoy them, let the donuts thaw at room temp and reheat in the oven at 300°F for 5–7 minutes. Now add the warm, buttered apple cider coating and dip them in cinnamon sugar.
Frequently Asked Questions About Baked Apple Cider Donuts
How long do apple cider donuts last?
Baked apple cider donuts are best the day they’re made, but they’ll stay soft and flavorful for up to two days at room temperature when stored in an airtight container. After that, they start to dry out, so plan accordingly, or freeze a batch.
Can you freeze apple cider donuts?
Absolutely. To freeze baked apple cider donuts, skip the cinnamon-sugar coating and let the donuts cool completely. Freeze in a single layer, then transfer to an airtight container. When ready to enjoy, reheat, then brush with cider-butter and roll in cinnamon sugar for that just-made taste.
Do apple cider donuts have cinnamon?
Yes! Cinnamon is a key ingredient in both the donut batter and the sugar coating. It’s what gives apple cider donuts their signature cozy spice flavor and a crave-worthy finish.
No Artificial Intelligence
Every recipe I share has been cooked in my kitchen, photographed by me, and taste tested by my very patient family. No AI-generated slop here! If it’s on Sage Alpha Gal, it’s because I made it, loved it, and would gladly put it on my table again.
Baked Apple Cider Donuts
Equipment
- Small saucepan
- Pastry brush
- Zipper bag (for piping batter)
Ingredients
For the Donuts
- 1 ¼ cups apple cider
- non-stick cooking spray
- ½ cup milk
- 1 ½ tsp apple cider vinegar
- 1¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cardamom
- ¼ cup unsalted butter, softened
- ½ cup organic granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
For the Cinnamon-Sugar Topping
- ½ cup organic granulated sugar
- 1 tsp ground cinnamon
- ¼ cup reduced apple cider, reserved from the donut batter
- 2 tbsp unsalted butter, melted
Instructions
- In a small saucepan, simmer the apple cider over medium heat until it reduces by half. This takes about 15–20 minutes. Let it cool for a few minutes. NOTE: You’ll use ½ cup of the reduced liquid in the batter and ¼ cup of it in the donut glaze.
- Preheat your oven to 350°F. Lightly grease two 6-cavity donut pans and set aside.
- Make the homemade buttermilk by combining the milk and apple cider vinegar in a small bowl. Set aside for at least five minutes while you complete the next steps.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom. Set aside.
- Using a hand mixer, cream the butter. Add in the granulated sugar, brown sugar, egg, homemade buttermilk, vanilla, and ½ cup of the cooled, reduced apple cider. Blend until smooth.
- Add the dry ingredients to the wet and whisk just until combined. Don’t overmix the batter. It should look thick but scoopable.
- Pour the batter into a large zipper bag and snip the corner. Pipe the batter into the prepared donut pans, filling each cavity about ⅔ full.
- Bake the donuts for 10–12 minutes, or until a toothpick comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire cooling rack.
- While the donuts are cooling, make the cinnamon sugar topping by combining the sugar and cinnamon in a small bowl.
- In another small bowl, whisk together the reduced apple cider and melted butter.
- Brush each warm donut with the cider-butter mixture, then immediately coat with the cinnamon sugar mixture.
Notes
- For the dairy-free version, see the variation section above. Just note that it’s important to use soy milk (and not another plant-based option) to make the homemade vegan buttermilk.
- You can use store-bought buttermilk in place of milk and vinegar.
- No donut pan? Use a muffin pan or a mini Bundt pan instead. They won’t be round, but they’ll still taste like fall. (And you won’t have to fuss with piping the batter like you do with donut molds!)
- You can also pour the donut batter into a mini muffin tin. Just be sure to reduce the cooking time and start checking on these tasty little gems after about 8 minutes in the oven.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
