Boiling apple cider down to a syrupy concentrate is the real secret here — it packs deep, caramelized fall flavor straight into the batter before cinnamon, nutmeg, and allspice join in. The batter comes together quickly in a piping bag, so each cavity fills evenly and bakes up into a tender, cake-like donut that springs back at the center. Warm from the pan, every donut gets brushed and rolled in a cinnamon-sugar coating that clings to the surface and turns crackly-sweet as it cools slightly. There's no deep-frying involved, just a straightforward bake-and-coat process that makes these approachable for a weekend morning. They're best enjoyed the same day, still faintly warm, when that spiced cider flavor is at its peak. This one's a solid pick for a gluten free fall baking rotation.
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Preheat the oven to 375°F (190°C). Grease a 12-cavity donut pan thoroughly with vegan butter or nonstick spray.
Pour the apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the cider has reduced to about 1/2 cup, 15–18 minutes. Remove from the heat and let cool for 10 minutes.
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