Gluten Free, dairy free apple cider donuts with one-ingredient caramel.
I have never, not once, been apple picking, but it’s something that I REALLY want to do. I have this image in my head of rows of apple trees, baskets overflowing with apples, and an adorable Fall outfit on the perfect, crisp Fall day. I don’t know if it lives up to the picture perfect vision in my head… But I want to go to an apple orchard this year. Want to go with me? Great lets go!
Afterwards we can sip on homemade apple cider while we make apple cider donuts dripping with an apple cider caramel glaze. Sounds perfect to me!
With it being Autumn and everything, you’ve got to have these donuts smothered in a one-ingredient apple cider caramel glaze. That’s right- one ingredient caramel!
By reducing apple cider down in a saucepan over medium heat for about an hour, you are left with a thick, sweet caramel with a very concentrated apple cider flavor. Its the perfect drizzle for apple cider donuts. A lot of time apple cider donuts only have a slight apple taste, or taste mostly like cinnamon. But with the apple cider caramel on top, there is no missing the apple cider flavor! When enjoyed right away, the caramel will sit on top, and ooze down the side of the donut. After time, the caramel will soak into the donut, absorbing all of the delicious caramel flavor.
Along with reducing apple cider to make a caramel, I recommend reducing the cider that you stir into the donut batter. Using reduced cider concentrates the flavor and gives the donuts a stronger apple cider flavor. It isn’t completely necessary, but definitely worth it.
If you don’t want to make the caramel…
1. You can coat the donuts in a mixture of cinnamon and coconut sugar. YUM! Just brush a small amount of melted butter on the cooked donuts then roll them in the cinnamon sugar.
2. You can make a simple glaze out of almond butter, melted coconut oil and honey. A few tablespoons of almond butter with oil and honey to taste/ until your desired consistency is reached should do.
- ¼ Cup + 1 Teaspoon coconut flour
- ¾ Cup tapioca flour
- 1½ Teaspoons cinnamon
- ¼ Teaspoon ground cloves
- 1 Teaspoon baking soda
- ¼ Teaspoon sea salt
- ¼ Cup organic palm shortening ( I use Spectrum Brand)
- ¼ Cup coconut palm sugar
- 2 Eggs
- 2 Tablespoons full-fat coconut milk
- 6 Tablespoons reduced apple cider
- ½ Teaspoon pure vanilla extract
- 1 Teaspoon apple cider vinegar
- 3 Cups apple cider
- Pinch of sea salt
- Begin by reducing your apple cider. In one small saucepan, pour 1 cup of apple cider. Bring the cider to a low boil over medium heat, then reduce to a simmer for 10-15 minutes. Once the cider is reduced, place it in the fridge to cool. This step is optional, but recommended.
- In a separate saucepan, place 3 cups of apple cider. Bring to a low boil over medium heat. Let the cider reduce over medium heat for 45-60 minutes, until you have a thick caramel sauce. When the cider gets very low and thick, you will need to reduce the heat to stop it from boiling too much. Once the sauce is thick and caramel like, remove it from the heat and set aside.
- While your caramel is reducing, bake the donuts.
- Preheat oven to 350 degrees.
- In a small mixing bowl, combine the dry ingredients. In the bowl of a stand mixer, cream together the shortening and sugar. With the mixer on, add in one egg at a time, and then add in the remaining liquid ingredients.
- Pour the dry into the wet and mix until well combined. Pour the batter into a greased donut pan and bake for 12-15 minutes, until cooked through. Let cool, then transfer to a wire rack.
- Dip or drizzle the reduced caramel onto the apple cider donuts. If your caramel has cooled completely, simply heat it slightly in the microwave for a few seconds.