Apple Cider Doughnuts (Gluten Free, Vegan & Refined Sugar Free)

I have had a serious hankering for doughnuts lately. Like, scrolling through Pinterest, looking at pictures of doughnuts hankering. We used to make killer homemade doughnuts, but then I quit gluten, dairy, eggs and sugar. And, as a result I had to ditch doughnuts. Two weeks ago, I would have told you that I was fine and not missing doughnuts. That is, until I realized I was looking up doughnut recipes almost every day - ha! I wish I was joking.

I stumbled upon this recipe from Mama Knows Gluten Free on Friday and I just knew I had to make these doughnuts! I ran out to get a doughnut pan from our local kitchen store (because these doughnuts are baked and not fried) then got to work! You can find the original recipe HERE, but keep scrolling to find out how I made these fabulous doughnuts!

Start by combining the dry ingredients in a medium mixing bowl - combine 1 1/2 cups of gluten free flour, 1/2 teaspoon of xanthan gum (omit if your GF flour blend has xanthan gum in it), 1/2 teaspoon cinnamon, 1/2 teaspoon salt and 1 teaspoon of baking powder. Set the dry ingredients aside until you need them later.

In a separate, medium mixing bowl, combine the wet ingredients - mix 3/4 cup of cane sugar, 3 Tablespoons of vegetable oil, 1/2 vanilla extract, 2 egg replacers and 1 cup of applesauce together.

Gradually add the flour mixture to the wet ingredients mixing well to combine the batter. The doughnut batter will be fairly thick and quite sticky. Don't worry about - it's all good. You won't have to be messing with it too much.

Load the batter into a piping bag prepared with a wide circular tip. If you do not have a piping bag, you can use a large ziplock bag and cut the tip off. Prep a doughnut pan by greasing it with cooking spray or coconut oil.

Pipe the doughnut batter into the pan filling each doughnut well to be 3/4 of the way full. Preheat the oven to 350 degrees Fahrenheit and bake the doughnuts for 14-16 minutes. I recommend starting with 14 minutes and popping them in for 2 minutes longer if needed. The doughnuts will be golden brown when they are done their bake time.

When the doughnuts come out of the oven, let them sit in the pan for 5-10 minutes. Just long enough so that they cool enough to be handled.

While the doughnuts are cooling slightly, mix the glaze together. In a small bowl, combine 1/2 cup of powdered cane sugar, 1/4 teaspoon of cinnamon, 1/2 teaspoon of vanilla extract and 2 Tablespoons of maple syrup. Once you have combined these ingredients, you'll need to decide whether or not to add a Tablespoon of apple cider or not. My glaze was way to thick, so I added about a Tablespoon of apple cider to thin it out.

When the doughnuts are cool enough to touch, pick them up one by one and dip them in glaze. I dipped only the top halves in the glaze to make a glazed top. When the doughnuts are glazed, set them on a wire cooling rack with a piece of wax paper underneath to catch the drips of glaze.

I recommend indulging in one of these doughnuts while they are still warm, but the glaze will solidify and become the most perfect treat! Let the doughnuts sit until the glaze solidifies then store them in an air tight container for 2-3 days. However, do note that these doughnuts are best on the day that you make them.

The Bean had her big play on Friday evening and she has been tired lately. I was texting her while she was on lunch on Friday and she said she just needed a treat to help her get through the long day - ha! I feel you sister! I whipped up these doughnuts and packed one up to bring to her play. She was so excited to have it after her show and I was so excited about the packaging I pulled off - cute, right? This had me dreaming big dream for a doughnut themed party! Maybe one day... I know we will have to make some of these at our Jammy Cocoa Christmas Party this year!

APPLE CIDER DOUGHNUTS 
Gluten Free, Vegan & Refined Sugar Free
yield 16 doughnuts

ingredients
1 1/2 gluten free flour (I use America's Test Kitchen GF flour blend)
1/2 teaspoon xanthan gum (omit if your flour blend has xanthan gum in it)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup cane sugar
3 Tablespoons vegetable oil
1/2 teaspoon vanilla extract
2 egg replacers
1 cup applesauce

Glaze
1/2 cup powdered cane sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 Tablespoons maple syrup
1 Tablespoon apple cider (only if the glaze is too thick)

directions
1. In a medium mixing bowl, combine the GF flour, xanthan gum, cinnamon, salt and baking powder. Set the dry ingredients aside until you need them later on.
2. In a separate, medium mixing bowl, combine the cane sugar, vegetable oil, vanilla extract, egg replacers and applesauce.
3. Gradually add the flour mixture to the wet ingredients, mixing well to combine. The batter should be quite thick and sticky.
4. Load the dough into a piping prepared with a large circular tip and grease a doughnut pan with coconut oil or cooking spray.
5. Pipe the doughnut batter into the doughnut pan so that each doughnut each about 3/4 of the way full.
6. Preheat the oven to 350 degrees Fahrenheit then bake the doughnuts for 14-16 minutes. The doughnuts are done when they are golden brown.
7. When the doughnuts are out of the oven leave them in the pan to cool for 5-10 minutes until they cool enough to handle.
8. While the doughnuts are cooling, mix the glaze together. In a small mixing bowl, combine the powdered cane sugar, cinnamon, vanilla extract and maple syrup together. If the glaze is too thick, add the Tablespoon a apple cider.
9. When the doughnuts are cool enough to touch, dip the top halves of them in the glaze. Once glazed, set them on a wire cooling rack with a piece of wax paper underneath to catch the dripping glaze.
10. Enjoy the doughnuts warm or store them in an air tight container for 2-3 days.

Happy Baking!