Description
Indulge in these scrumptious Gluten-Free & Vegan Caramel Doughnuts that are perfect for a guilt-free treat. These baked doughnuts are moist, flavorful, and topped with a decadent caramel glaze. Perfect for dessert or a sweet snack!
Ingredients
Doughnuts:
- 1 cup almond flour
- 1/2 cup gluten-free all-purpose flour
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond milk (or other plant-based milk)
- 1/4 cup unsweetened applesauce
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Caramel Glaze:
- 1/4 cup coconut cream
- 1/4 cup maple syrup
- 2 tablespoons coconut sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a doughnut pan.
- Mix dry ingredients: In a large bowl, whisk together almond flour, gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, mix almond milk, applesauce, melted coconut oil, and vanilla extract. Pour wet ingredients into the dry mixture and stir until just combined.
- Bake doughnuts: Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about 3/4 full. Bake for 15–18 minutes until the tops spring back when lightly pressed. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make caramel glaze: In a saucepan, combine coconut cream, maple syrup, coconut sugar, and salt. Simmer for 5–7 minutes until slightly thickened. Remove from heat, stir in vanilla, and cool for 10 minutes. Dip each doughnut into the glaze and let set before serving.
Notes
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Add a sprinkle of sea salt on top for a salted caramel twist.
