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gluten-free apple cider doughnut loaf cake - featured image

Gluten-Free Apple Cider Doughnut Loaf Cake: 5 Easy Swaps

  • Author: Saly
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x

Description

A moist, tangy gluten-free loaf cake that captures the flavor of autumn apple cider doughnuts. It uses simple pantry staples like applesauce and yogurt to create a tender crumb with a crunchy cinnamon sugar coating.

Ingredients

Scale
  • 2 cups apple cider (for reduction)
  • 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup unsweetened applesauce
  • ½ cup full-fat plain Greek yogurt
  • 2 large eggs, room temperature
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ cup granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating)
  • 2 tablespoons melted butter (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan and line with parchment paper.
  2. Pour 2 cups of apple cider into a medium saucepan. Bring to a boil, then simmer for 15-20 minutes until reduced to ½ cup. Let cool completely.
  3. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a separate bowl, whisk the melted butter, sugar, eggs, applesauce, yogurt, and cooled cider reduction until smooth.
  5. Pour wet ingredients into dry ingredients and fold until just combined. Do not overmix.
  6. Pour batter into the prepared loaf pan and smooth the top.
  7. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  8. While the cake bakes, mix ¼ cup sugar and 1 tsp cinnamon for the coating.
  9. Remove cake from oven and let cool in the pan for 10 minutes. Transfer to a cooling rack.
  10. Brush the warm loaf with 2 tablespoons melted butter, then roll or sprinkle with the cinnamon sugar mixture.
  11. Let cool completely before slicing.

Notes

Ensure the reduced apple cider is completely cool before adding to eggs and butter to prevent scrambling. Gluten-free cakes dry out faster, so avoid overbaking. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10 of the
  • Calories: 180
  • Sugar: 18
  • Sodium: 150
  • Fat: 6
  • Saturated Fat: 3
  • Carbohydrates: 32
  • Fiber: 1
  • Protein: 3

Keywords: gluten-free, apple cider, doughnut loaf, fall baking, cinnamon sugar, dairy-free option, easy dessert

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Find it online: https://cookelu.com/gluten-free-apple-cider-doughnut-loaf-cake-5-easy-swaps/