Vegan Caramel Donuts
Indulge your sweet tooth guilt-free with these irresistibly soft and fluffy Vegan Caramel Donuts—perfectly baked, never fried, and smothered in a luscious, homemade vegan caramel sauce. This recipe combines pantry staples like all-purpose flour, almond milk, and warm cinnamon spice to create moist, tender donuts that are entirely egg-free and dairy-free. The crown jewel is the velvety caramel drizzle made from coconut cream, maple syrup, and vegan butter, delivering a rich, buttery sweetness with a hint of sea salt for the ultimate flavor balance. Ready in just 35 minutes, these caramel-glazed delights are an easy, crowd-pleasing dessert or an indulgent treat for your next coffee break. Perfect for vegans and donut lovers alike, these plant-based goodies are a must-try!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.75 cup brown sugar
- 1 cup coconut cream
- 0.25 cup maple syrup
- 2 tablespoons vegan butter
- 0.25 teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan with a little vegetable oil.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk.
Add the vegetable oil, vanilla extract, and brown sugar to the vegan buttermilk and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean.
Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the caramel, in a saucepan over medium heat, combine the coconut cream and maple syrup. Stir continuously until it begins to bubble.
Once bubbling, reduce the heat to low and allow to simmer for 15 minutes, stirring occasionally, until the mixture thickens.
Add the vegan butter and sea salt to the caramel sauce and stir until the butter has melted and is integrated.
Remove the caramel sauce from heat and let it cool slightly before drizzling over the cooled donuts.
Enjoy your homemade vegan caramel donuts!
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 68.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 478.6 g | 174% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 283.3 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 582 mg | 45% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
