Description
Enjoy these delicious Gluten Free & Vegan Caramel Doughnuts that are perfectly soft, moist, and topped with a rich homemade caramel glaze. Made with wholesome ingredients like gluten-free flours, coconut sugar, and almond milk, these baked doughnuts are a guilt-free treat suitable for vegan and gluten-free diets. Perfect for a sweet breakfast or dessert, these doughnuts combine comforting flavors with a healthier twist.
Ingredients
Scale
Doughnuts
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce
Caramel Glaze
- 1/2 cup coconut cream
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Vegan Buttermilk: In a small bowl, mix the unsweetened almond milk and apple cider vinegar. Set aside for a few minutes to allow the mixture to curdle, creating a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Combine Wet and Dry Ingredients: Add the curdled almond milk mixture, melted coconut oil, vanilla extract, and unsweetened applesauce to the dry ingredients. Stir gently until just combined, being careful not to overmix the batter.
- Fill Doughnut Pan: Lightly grease a doughnut pan and preheat the oven to 350°F (175°C). Spoon the batter into each cavity of the pan, filling about three-quarters full to allow room for rising.
- Bake the Doughnuts: Bake the doughnuts in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make Caramel Glaze: In a small saucepan, combine coconut cream, coconut sugar, and maple syrup. Bring the mixture to a simmer over medium heat, stirring frequently for about 8–10 minutes until it thickens slightly. Remove from heat and stir in vanilla extract and a pinch of salt. Allow the glaze to cool slightly.
- Glaze the Doughnuts: Once the doughnuts are completely cooled, dip the tops into the caramel glaze, coating evenly. Place the glazed doughnuts on a rack to allow the glaze to set before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For extra texture and flavor, sprinkle crushed nuts or coconut flakes over the caramel glaze before it sets.
- Ensure your gluten-free flour blend contains xanthan gum for the best texture.
