These baked donuts get their deep, concentrated apple flavor from a simmered-down cider reduction, boiled right on the stovetop until it's syrupy and intense. The batter itself leans on oat flour and almond flour for structure, with applesauce and melted coconut oil keeping every bite moist and tender rather than dry or cakey. Warm cinnamon, nutmeg, and ginger run through the batter, then each donut gets rolled in a cinnamon-coconut sugar coating for a little crunch on the outside. Piped into a donut pan and baked until they spring back to the touch, these come out golden, fragrant, and perfectly portioned without any deep-frying involved. It's a cozy fall treat that fits neatly into a gluten free baking rotation, and the cider reduction step means the apple flavor tastes homemade, not artificial. Serve them slightly warm for the best texture, right after that final roll in the spiced sugar coating.
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Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the cider has reduced to about 1/2 cup, 18–22 minutes. Remove from the heat and let cool to room temperature.
Preheat the oven to 350°F (175°C). Lightly grease a 12-cavity donut pan with coconut oil or cooking spray.
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