Print

Eggless and Dairy-Free Caramel Apple Doughnuts Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

Delicious eggless and dairy-free caramel apple doughnuts featuring a moist apple-flavored base made with coconut oil and coconut milk, topped with a creamy homemade caramel icing and a white icing drizzle. Perfect for those seeking a vegan-friendly and allergy-sensitive treat, these doughnuts bake to perfection with natural apple sweetness and a touch of cinnamon warmth.

Ingredients

Donuts

  • 3/4 cup coconut oil
  • 1 cup white sugar
  • 1 cup apple sauce (preferably Granny Smith for a pronounced apple flavor)
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/4 tablespoons baking soda
  • 1 cup coconut milk (the type used in cereal)

Caramel Icing

  • 1 tablespoon coconut oil
  • 1/4 cup coconut milk (the type used in cereal)
  • 1/4 cup light brown sugar
  • 1/4 cup white sugar
  • 4-10 drops neon green gel food coloring

White Icing Drizzle

  • 1 cup powdered sugar
  • 1 tablespoon water (add 1 teaspoon at a time to adjust consistency)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the doughnuts.
  2. Prepare the baking tin: Grease your donut tin thoroughly with oil or non-stick spray and set it aside.
  3. Mix wet ingredients: In a medium bowl, combine the coconut oil, white sugar, apple sauce, and coconut milk thoroughly until well blended.
  4. Mix dry ingredients: In a large bowl, sift or mix together the flour, salt, and baking soda until evenly distributed.
  5. Combine wet and dry: Gradually add the wet ingredients into the dry ingredients in 1/2 cup increments, stirring each time until the batter is smooth and free of lumps.
  6. Fill the doughnut tin: Spoon the batter into the greased donut tin, filling each cavity approximately three-quarters full to allow rising.
  7. Bake the doughnuts: Place the tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into a doughnut comes out clean.
  8. Cool partially: Let the doughnuts cool in the tin for about 10 minutes before removing them to a wire rack or plate.
  9. Prepare caramel icing: In a small saucepan, combine coconut oil, coconut milk, light brown sugar, white sugar, and neon green gel food coloring. Stir thoroughly to mix well.
  10. Cook the caramel: Place the saucepan over medium heat and stir constantly until the sugars dissolve and the mixture thickens into a creamy caramel sauce.
  11. Cool caramel slightly: Allow the caramel to cool just enough to handle safely, then pour it into a shallow dish about 1/3 to 1/2 the height of a doughnut.
  12. Dip doughnuts in caramel: Dip each doughnut into the caramel sauce to coat the tops and place them on a plate to set. Optionally, toss a small amount of cinnamon over the doughnuts for extra flavor and visual appeal.
  13. Make white icing drizzle: Mix powdered sugar with water, adding one teaspoon at a time until the icing is liquid enough to drizzle but not too runny.
  14. Drizzle icing: Using a spoon or fork, drizzle the white icing decoratively over the caramel-coated doughnuts.
  15. Serve and enjoy: Allow the icing to set briefly or enjoy immediately for the best taste experience.

Notes

  • For best apple flavor, use Granny Smith apple sauce as it provides a more defined tartness.
  • Adjust the number of neon green gel drops for desired color intensity in the caramel icing.
  • Be cautious when dipping doughnuts in hot caramel to avoid burns; letting it cool slightly helps.
  • The white icing drizzle can be adjusted in thickness by adding more or less water incrementally.
  • These doughnuts are eggless and dairy-free, making them suitable for vegans and those with egg or dairy allergies.
  • Sprinkling cinnamon over the caramel adds a warm flavor dimension and enhances presentation.
  • Store leftover doughnuts in an airtight container for up to 2 days for best freshness.

Find it online: https://cookedbysarah.com/eggless-and-dairy-free-caramel-apple-doughnuts-recipe/