Go Back
–+ servings
Print

Gluten-free Apple and Cinnamon Doughnuts Recipe (dairy-free option)

Gluten-free apple and cinnamon doughnuts - baked not fried and super easy to make! Coeliac-friendly and wheat-free too.
Keyword gluten-free apple doughnuts, gluten-free baking recipes, gluten-free recipe
Cook Time 18 minutes
Total Time 18 minutes
Servings 12
Calories 220kcal
Author Becky Excell

Equipment

Ingredients

For the doughnuts

  • 170 g Allinsons Gluten Free Buckwheat Blend don't replace with 100% buckwheat flour - it won't work!
  • 2 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 1 tsp ground cinnamon
  • 85 g caster sugar
  • 40 g butter melted (or a dairy-free alternative)
  • 25 g vegetable oil
  • 1 egg
  • 75 ml buttermilk if dairy-free, add 1 tsp of lemon juice to 75ml of dairy-free milk

For the filling

  • 400 g apples ideally cooking apples but eating apples work fine too
  • 120 g caster sugar
  • 15 g butter
  • 1/2 tsp ground cinnamon

For the cinnamon sugar

  • 100 g granulated sugar caster is fine if you don't have granulated
  • 1 tsp ground cinnamon
  • 50 g butter melted (or a dairy-free alternative)

Instructions

For the apple filling:

  • Peel and chop your apples.
  • Place them in a saucepan alongside your butter and sugar. Allow to cook over a low heat for about 30 minutes until soft. Add in your cinnamon about half way through and stir. Your apple mixture is done when its lovely and thick, any excess water has evaporated and the apples are super soft.
  • As we are going to be piping the apple filling into our doughnuts we need to to be smooth so use a stick blender to make the filling smooth, then allow to cool.

For the doughnuts:

  • Preheat your oven to 160C Fan / 180C.
  • Grease a cupcake / muffin tin either with butter or spay a little oil and spread it around each hole.
  • Place your gluten free flour, baking powder, xanthan gum, cinnamon and caster sugar into a large bowl and gently mix.
  • In a small bowl, mix together your melted butter (must be cooled), oil, buttermilk and egg. Whisk until combined.
  • Pour your wet ingredients into your bowl of dry ingredients and mix together. Try to mix as minimally as possible, just until combined. Your mixture is ready!
  • Spoon your mixture into the muffin holes (already greased). Fill them up to about half way. You can fill them higher but they will just look a little more muffin like in shape - still delicious!
  • Place in the oven for 16-18 minutes and cooked through. Once cooked allow to cool for a few minutes in their tin before gently easing them out.
  • Mix your granulated sugar and cinnamon together. Whilst still warm carefully coat each in melted butter and then roll or sprinkle each with cinnamon sugar. Allow to cool.
  • Making sure your apple filling is cool, thick and smooth, spoon it into a piping bag with a medium nozzle on the end.
  • Then from the side of your doughnut, carefully push your nozzle into the doughnut and squeeze in your apple filling until lovely and full. Enjoy!

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 34g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 157mg | Fiber: 1g | Sugar: 29g