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Baked Apple Cider Donuts

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 donuts 1x


Fluffy and fruity with all the fall feels – these Baked Apple Cider Donuts are just the cozy thing. Made with oat or almond flour and a delicious dusting of cinnamon sugar!


  • 1 cup (240g) apple cider (NOT apple cider vinegar)
  • 1012 pitted medjool dates (200g)
  • 1/4 cup (70g) nut/seed butter*
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 1/4 cups (125g) oat flour**
  • 2 tbsp tapioca starch***

Cinnamon Sugar Coating

  • 1/4 cup cane sugar
  • 1 tsp cinnamon


  1. Preheat the oven to 350F.
  2. Add the dates, apple cider, and nut butter to a high speed blender. Blend on high until smooth.
  3. Add the rest of the ingredients. Blend to combine, being careful to not over blend. The batter should be quite thick and barely able to blend, if not add 1/4 cup more flour.
  4. Thoroughly spray/coat a donut pan with coconut oil. Spoon the batter into the pan filling each donut cavity to the top. (See post above for pan recommendations/options).
  5. Bake for 25-30 minutes at 350F. Or if making mini donuts, 15-20 minutes.
  6. Remove form the oven and allow to cool for at least 10-15 minutes before carefully removing from the pan.
  7. Mix together the cinnamon and sugar. Dunk each donut into the cinnamon sugar to coat. It sticks best while they are still warm, otherwise a light spray of coconut oil will help it stick.
  8. Enjoy! Keep in the fridge and coat with cinnamon sugar just before serving.


*You can skip this, but the texture and moisture will not be as nice.

**For the grain-free option, replace the oat flour with 1 1/2 cups (180g) almond flour. If not measuring by weight, be sure to pack the cup measure.

***You can skip this for the oat flour option although they may be slightly gummier. I do not recommend skipping for the almond flour version, but you can sub with arrowroot or cornstarch.