These mini paleo apple cider donuts are brimming with all the flavors the name suggests and you can almost taste that warm apple cider just reading the title, right?! They are an easy and fun way to spend time in the kitchen on a fall morning, fill your home with the most cozy aromas, and come out with something truly spectacular. Using sparkling apple cider in the batter lends so much more apple flavor alongside the warm spices. The coating is completely optional but adds another layer of incredible flavor and a delightful little crunch. We are obsessed.
Why These Paleo Apple Cider Donuts Are Special
Most apple cider donuts rely on wheat flour and deep frying. These are made with Otto’s Cassava Flour, baked (not fried!), and sweetened with coconut sugar and maple sugar instead of refined white sugar. All the cozy fall flavor, none of the grain, gluten, or guilt. And because we use sparkling apple cider — Martinelli’s is my recommendation — the apple flavor in every bite is genuinely next level.
The Best Flour for Paleo Donuts
Cassava flour is the MVP here and I always use Otto’s Naturals Cassava Flour. It is the closest grain free flour to traditional all-purpose wheat flour in texture and performance, which makes it perfect for a recipe like donuts where you want that soft, tender crumb. No almond flour, no coconut flour blend just one clean, simple flour that performs beautifully.
The palm oil shortening in the batter is equally important as it creates that classic tender donut texture that other fats just do not replicate. If you want to use a different fat, you can, but palm shortening really is the secret weapon here.
Three Ways to Make These Apple Cider Donuts
Donut Maker
A donut maker is the easiest and fastest method! Fill the cavities using the piping bag method (squeeze batter into a plastic bag, snip one corner), heat as directed, and bake until golden. You get perfectly shaped mini donuts every time. I’ve had my Babycakes Donut maker for over a decade and it’s one kitchen gadget I’m so happy I invested in!
Mini Muffin Tin
No donut maker? No problem! A mini muffin tin baked at 375°F until golden gives you adorable little donut that taste absolutely identical. Same batter, same coating, different shape and honestly just as cute!
Donut Pan
A standard donut pan/tray baked at 375°F is your third option and gives you the classic ring shape. You will get fewer but larger donuts — perfect for a more traditional apple cider donut experience.
The Cinnamon Sugar Coating – Do Not Skip It!
Technically optional, the coating is what takes these from really good to absolutely unforgettable. Brush each warm donut with melted ghee, then roll it in a mix of maple sugar and apple cinnamon seasoning. The sugar crisps slightly as it sets, creating that signature crunchy coating you get at a fall apple orchard. I use Primal Palate’s Little Palates Apple Cinnamon Seasoning blend, it is a game changer. Plain ground cinnamon works too if that is what you have on hand!
Tips for Perfect Paleo Apple Cider Donuts
Use Sparkling Apple Cider
Martinelli’s Sparkling Apple Cider is my top pick; the carbonation creates a slightly lighter texture in the batter and the flavor is pure concentrated apple goodness. Do not substitute regular apple juice here if you can help it. The sparkling cider is the secret to the most intense apple flavor.
Use a Piping Bag for the Batter
Cassava flour batters can be thicker than traditional batters and a bit tricky to pour. Squeeze the batter into a zip lock bag, push it to one corner, and snip approximately a 3/4 inch opening. Pipe the batter cleanly into each cavity; no mess, perfect fill every time!
Coat While Still Warm
The ghee and cinnamon sugar coating adheres best when the donuts are still warm from the oven. Do not wait until they are fully cooled, coat them while they are just cool enough to handle and the coating will set up perfectly.
Palm Shortening Is Key
Palm oil shortening gives the batter that classic tender donut texture. If you use a different fat the donuts may be slightly denser…still delicious, just different! Spectrum Organics makes a great sustainable palm shortening option.
Make It a Fall Baking Day
These Apple Cider Donuts are even more fun as part of a full fall baking day! Pair them with the Sheet Pan Apple Crisp and the Apple Cider Pie Filling on the blog – make the pie filling first since it doubles as an incredible waffle topper too, then bake the donuts while the crisp is in the oven. Your whole house will smell like the best autumn day imaginable. Invite the family and make memories!
Frequently Asked Questions
Can I make these paleo apple cider donuts dairy free?
Yes! The donut batter itself is already dairy free. For the coating, use melted coconut oil in place of ghee and the result is equally delicious.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. They also freeze beautifully, simply freeze before coating and add the cinnamon sugar coating after reheating for the freshest result.
Can I use a different apple cider brand?
Yes, any sparkling apple cider works! I love Martinelli’s for its simple list of ingredients and incredible flavor but any brand you enjoy drinking will work beautifully in this recipe.
What if I do not have a donut maker?
A mini muffin tin or a standard donut pan both work perfectly, see the Three Ways to Make section above for all the details!
Paleo Apple Cider Donuts (Gluten Free, Grain Free)
Course: Recipes4
servings20
minutes6
minutesIngredients
1¼ cups Cassava Flour (Otto’s Naturals recommended)
1¼ tsp Grain-Free Baking Powder (Otto’s Naturals)
1 tsp Apple Cinnamon Seasoning (Primal Palate – can sub ground cinnamon)
¾ tsp Sea Salt
½ tsp Ground Nutmeg
10 Tbsp Palm Oil Shortening
¾ cup Coconut Sugar
¼ cup Maple Sugar (can sub granulated sugar)
2 whole Eggs, room temperature
1 tsp Pure Vanilla Extract
½ cup Sparkling Apple Cider (Martinelli’s recommended)
Coating (Optional but Wonderful!)
6 Tbsp Ghee, melted and slightly cooled (can sub coconut oil)
½ cup Maple Sugar (can sub granulated sugar)
1 tsp Apple Cinnamon Seasoning (can sub ground cinnamon)
Directions
- Combine cassava flour, baking powder, apple cinnamon seasoning, salt, and nutmeg in a mixing bowl. Fluff to combine and set aside.
- Add shortening and sugars to a medium mixing bowl. Beat with a hand mixer until well combined and fluffy.
- Add eggs and vanilla, then mix again to fully combine.
- Pour shortening mixture into dry ingredients and mix well to combine. Add sparkling cider and mix until fully incorporated.
- Add batter to a plastic bag, squeeze to one corner, then snip approximately a 3/4 inch opening.
- Heat donut maker as directed, fill cavities, and bake until golden. Alternatively, bake in a mini muffin tin or donut pan at 375F until golden.
- Remove to cooling rack until cool enough to touch.
- Make coating: place ghee in a small bowl and maple sugar mixed with apple cinnamon seasoning in another. Brush or dip each donut in ghee then roll in cinnamon sugar mixture.
- Enjoy every single bite!
Notes
- Sparkling apple cider (Martinelli’s recommended) gives the best flavor, do not substitute regular apple juice. Palm shortening gives the best texture. Coat donuts while still warm for best results. For dairy free coating, use melted coconut oil in place of ghee.
If you make these Paleo Apple Cider Donuts, please share your photos and tag me on Instagram @backporchpaleo! There is nothing better than seeing your fall baking come to life. These are one of the most fun recipes on the blog and they are perfect for sharing with the people you love most. Happy fall baking! 🍎🌿 — Michelle
