Apple Cider Donuts made with coconut flour

This apple cider donut recipe made with coconut flour is my latest favorite baked donut. The texture is light and airy, with a perfect cake bite. And the combination of applesauce, reduced cider, spices, and vanilla extract hits the best scent and flavor notes.

Coconut flour loves moisture plus a good amount of binder, in this case eggs. While I use two eggs with the apple cider donuts made with almond flour, and three eggs with the combined almond and coconut flour version, for the coconut version I use four eggs.

Apple cider and applesauce provide most of the moisture and sweetness, which allows me to keep the added sweetener to a minimum. If you're not adding a sweet topping to the donuts you can add an extra tablespoon of sweetener to the batter (see the recipe notes) and sprinkle ground cinnamon on the top. I added my cinnamon sugar and maple glaze topping recipes below, or try the honey butter topping I use with pumpkin bread.