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Gluten Free & Vegan Caramel Doughnuts

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  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 doughnuts 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: Vegan
  • Diet: Gluten Free

Description

Delicious gluten free and vegan caramel doughnuts that are light, fluffy, and filled with rich coconut caramel sauce. Perfectly fried and rolled in sugar for a sweet, indulgent treat anyone can enjoy.


Ingredients

Scale
  • 10 g (2½ tsp) active dried yeast (or 8 g instant yeast)
  • 30 g (2½ tbsp) caster/superfine or granulated sugar, divided
  • 90 g (⅓ cup + 2 tsp) warm non-dairy milk (almond, rice, soy, or oat milk)
  • 10 g (2 tbsp) whole/rough psyllium husk (or 8 g psyllium husk powder)
  • 150 g (½ cup + 2 tbsp) cold water
  • 160 g (1⅓ cups + 1 tbsp) tapioca starch (or arrowroot, cornstarch, potato starch)
  • 130 g (¾ cup + 3½ tbsp) millet flour (or finely milled brown rice flour)
  • 25 g (3 tbsp) sorghum flour (or light buckwheat, white teff, or oat flour)
  • 5 g (2 tsp) xanthan gum
  • 5 g (1 tsp) salt
  • 8 g (2 tsp) baking powder
  • 80 g (¼ cup) sweetened condensed coconut milk (e.g., Nature’s Charm)
  • Oil for frying (neutral flavor, high smoke point, e.g., sunflower oil)
  • 100 g (½ cup) caster/superfine or granulated sugar, for rolling
  • 200 g (1 cup) coconut caramel sauce (e.g., Nature’s Charm), for filling

Instructions

  1. In a bowl, combine yeast, 1 tbsp sugar, and warm non-dairy milk. Let it activate until frothy, about 5–10 minutes.
  2. In a separate bowl, soak psyllium husk in cold water for 5 minutes to form a gel.
  3. In a large mixing bowl, whisk together tapioca starch, millet flour, sorghum flour, xanthan gum, salt, baking powder, and remaining sugar.
  4. Add the yeast mixture, psyllium gel, and sweetened condensed coconut milk to the dry ingredients. Mix well until a smooth dough forms.
  5. Cover and let the dough rise in a warm place for about 1 hour or until slightly puffed.
  6. Roll out the dough on a floured surface to about 1–1.5 cm thickness and cut doughnuts with a round cutter.
  7. Heat oil in a deep pan to 180°C (350°F). Fry doughnuts in batches until golden and cooked through, about 2–3 minutes per side. Drain on paper towels.
  8. While still warm, roll doughnuts in sugar to coat evenly.
  9. Fill doughnuts with coconut caramel sauce using a piping bag or small spoon. Serve immediately.

Notes

  • Use a neutral oil with a high smoke point for frying to avoid burning.
  • Make sure psyllium husk is fully soaked to create the proper gel for dough binding.
  • Roll doughnuts gently to maintain their airy texture.
  • Serve doughnuts warm for best taste and texture.

Nutrition

  • Serving Size: 1 doughnut
  • Calories: 220
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg