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    El Mundo Eats » Gluten-Free

    Published: Oct 23, 2021 by Bea & Marco · This post may contain affiliate links · 6 Comments

    Healthy Apple Cider Doughnut Cake

    Jump to Recipe

    You wouldn't believe that this healthy apple cider doughnut cake is made from wholesome ingredients. It has no fat, no butter and it's gluten-free. It's also refined sugar-free.

    I know there are millions of apple cider doughnut recipes out there and that's the reason that I'm making it healthier with this recipe.

    This way we can enjoy it knowing that every bite also brings us nutritional values. Isn't that great?

    Healthy apple cider doughnut cake
    Jump to:
    • Recipe Highlights
    • Lets Talk Ingredients
    • Apple Cider Vs Apple Juice
    • Substitute To Apple Cider
    • More Healthy Recipes
    • Watch How To Make It
    • 📖 Recipe
    • 💬 Comments

    Recipe Highlights

    Half eaten healthy apple cider doughnut cake

    Texture and flavour - Super tender and moist cake with delicious apple flavour, slightly tangy and with crunchy cinnamon sugar coating.

    Size - 1x10 inch bunt cake, yields around 12 slices.

    Level - Ridiculously easy. Everything by hand, no fancy gadgets needed.

    Occasion - Perfect when it's apple season, fall/autumn or for Thanksgiving. I'm getting warm and fuzzy just thinking about it.

    Lets Talk Ingredients

    Ingredients to make Healthy apple cider doughnut cake

    Oat flour - It's not the same as oatmeal. Oat flour has finer texture, almost similar to all purpose flour. You can make it yourself by blending oats into a fine texture in a grinder or food processor.

    TIPS: Always blend oats first and then measure (if using cup measurement) because the volumes of oat, oatmeal and oat flour are not the same.

    Applesauce - It's basically apple puree. I buy mine, easier, but you can also make it yourself. The most basic way is cooking apples with some water until they're tender and then blend into a fine puree in a food processor. Pimp it up with some cinnamon and brown sugar, if desired.

    Sweetener - I use unrefined brown sugar for the cake and erythritol for the cinnamon sugar. Brown sugar adds that touch of deep caramel flavour and colour to the cake. Erythritol gives that beautiful colour contrast to the golden brown cake. You can use whatever dry sweetener that you prefer.

    Apple Cider Vs Apple Juice

    Healthy apple cider doughnut cake view from top

    Let's talk about these two real fast because they are similar but definitely not the same.

    Apple cider - Is raw unfiltered apple juice. It has a murky colour and you can see some apple particles in it. Its taste is also stronger and tangier. Don't confuse it with the alcoholic apple cider that's typically found outside of USA though.

    Apple juice - Is filtered apple juice thus making it more transparent in colour and is also weaker in taste compared to apple cider.

    Substitute To Apple Cider

    Slices of Healthy apple cider doughnut cake

    It's its twin from another mother.. apple juice. Haha!

    Like I mentioned above, using apple juice will make your cake with lesser apple taste but hey, it's still doable and delicious. Add a squeeze of lemon juice, that'll help give that touch of tanginess.

    More Healthy Recipes

    • Air fryer apple cinnamon muffins
    • Chocolate sheet cake
    • Thousand layers apple cake
    • Apple oatmeal muffins
    • Carrot cake muffins

    Watch How To Make It

    📖 Recipe

    Healthy apple cider doughnut cake

    Healthy apple cider doughnut cake

    Super tender and moist healthy apple cider doughnut cake with delicious apple taste, slightly tangy and with crunchy cinnamon sugar coating. No oil, no butter, gluten-free and refined sugar-free. Enjoy each bite knowing that you're getting some nutritional benefits from it!
    Author: Bea & Marco
    5 from 5 votes
    Print Pin Rate
    Servings: 12
    Prep Time10 mins
    Cook Time1 hr

    Ingredients  

    Dry Ingredients

    • 2 ½ cup oat flour (320 g)
    • 1 teaspoon cinnamon powder
    • ¼ teaspoon nutmeg powder
    • ½ teaspoon salt
    • ¾ teaspoon baking soda
    • 1 teaspoon baking powder

    Wet Ingredients

    • ¾ cup unrefined brown sugar (100 g)
    • 2 large eggs , room temperature
    • 2 teaspoon vanilla extract
    • 1 cup apple cider (250 ml), room temperature
    • 1 cup applesauce (250 g), room temperature

    Cinnamon Sugar

    • ¼ cup erythritol (50 g), or any dry sweetener
    • ½ teaspoon cinnamon powder
    Prevent your screen from going dark

    Equipment

    • Bowls (Big, medium and small)
    • Measuring cups
    • Measuring spoons
    • 10 inch silicone bundt pan
    • Hand whisk
    • Spatula

    Instructions

    • Preheat oven at 350ºF (175ºC) and place the rack on lower ⅔. Grease a 10 inch silicone bundt pan, place on a baking tray.

    Dry Ingredients

    • Mix everything well in a medium bowl, set aside.

    Wet Ingredients

    • Add all ingredients into a big bowl and whisk using a manual hand whisk.
    • Add dry ingredients half at a time and whisk very well until you see no lumps. Pour into prepared pan.

    Bake

    • Bake for 50-60 minutes or until you insert a skewer in the center, it comes out clean. Remove from the oven and leave to cool completely on a rack.
    • Gently pull the edges of the silicone pan to help releasing the cake. Flip on a rack and remove the pan.

    Cinnamon Sugar

    • Mix ingredients in a small bowl. Sprinkle all over the cake. Pressing it gently on the cake will help making it stick better. Slice and enjoy!

    Notes

    • Since all apple cider and applesauce have different level of sweetness, so adjust the sweetener in the cake to your liking.
    • Use spoon and level method when measuring (for cup measurement).
    • Use portable oven thermometer (like this one) for a more precise temperature reading (I use it all the time).
    • Keep at room temperature in air tight container, up to 3 days.
    • Lasts in the fridge up to 4-5 days in an air tight container, bring to room temperature before serving. It's nicer.
    • Frozen up to 3 months.

    Nutrition Facts

    Calories: 194kcal, Carbohydrates: 41.2g, Protein: 4.9g, Fat: 3.2g, Saturated Fat: 0.7g, Cholesterol: 27.3mg, Sodium: 224.4mg, Potassium: 166.7mg, Fiber: 2.1g, Sugar: 18.5g, Calcium: 55.8mg, Iron: 1.4mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Gluten-Free Recipes

    • Healthy Chocolate Cupcakes
    • Quick Raspberry Chia Seed Jam
    • Crispy Air-Fryer Falafel (Gluten Free & Vegan)
    • Healthy No-Bake Lemon Cheesecake Cups

    Reader Interactions

    Comments

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    1. Ranay says

      December 22, 2022 at 8:32 pm

      5 stars
      This looks & sounds delicious, are the calories of 194 per piece, 1/12th of the whole cake? Just making sure. Thanks so much!!

      Reply
      • Bea & Marco says

        December 23, 2022 at 12:43 pm

        Yes, that's the calories per piece. We really love this cake, so delish. Hopefully you'll like it too! Thanks Ranay!

        Reply
    2. Annie Abraham says

      September 08, 2022 at 10:50 am

      5 stars
      Excellent recipe thank you !!

      Reply
      • Bea says

        September 15, 2022 at 10:46 am

        Thanks for your feedback, Annie!

        Reply
    3. Alicia says

      October 31, 2021 at 8:47 am

      5 stars
      Hello Bea!
      Thanks so much for this healthy recipe.
      I used apple juice like you said and it was delicious. Your healthy recipes are the bomb! Keep making them.
      XXX

      Reply
      • Bea says

        November 01, 2021 at 2:04 pm

        Yeay 🙌! Happy to hear that, Alicia! Yes, apple juice works fine also. Thank you for your feedback!

        Reply

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    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

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