If you’ve been craving a treat that feels indulgent yet fits perfectly into a gluten-free and vegan lifestyle, let me introduce you to the star of today’s kitchen adventure: the Delicious Gluten-Free & Vegan Caramel Doughnuts Recipe. These doughnuts are light, fluffy, and have that irresistible soft bite with a luscious caramel sauce that brings everything to another level. Imagine sinking your teeth into a doughnut that’s perfectly airy yet tender, sweetened naturally and deepened with the warmth of caramel—all without a hint of gluten or dairy. Whether it’s a weekend brunch or a special dessert, these doughnuts promise pure joy on every bite and will quickly become your favorite go-to treat.
Ingredients You’ll Need
For this Delicious Gluten-Free & Vegan Caramel Doughnuts Recipe, you only need a handful of wonderfully simple ingredients that work together harmoniously to create the perfect texture and flavor. Each ingredient plays a crucial role, from the lightness the yeast brings, to the velvety richness of the coconut caramel sauce, making this doughnut a standout delight.
- Active dried yeast (7 grams): This is essential for helping the dough rise and get that fluffy, airy texture.
- Caster or superfine sugar (100 grams, divided): Provides sweetness and helps activate the yeast for a light dough.
- Non-dairy milk (250 ml, warm): Keeps the dough moist and tender, while fitting the vegan requirement perfectly.
- Whole/rough psyllium husk (20 grams): Acts as a binder to mimic gluten’s elasticity in the dough, ensuring it holds together beautifully.
- Cold water (100 ml): Helps hydrate the psyllium husk and balance the dough consistency.
- Tapioca starch (50 grams): Gives the dough that slight chewiness and a crisp exterior when fried.
- Millet flour (100 grams, plus extra for dusting): Adds a mild, nutty flavor and a lovely crumb structure.
- Sorghum flour (100 grams): Delivers a gentle sweetness and keeps the texture light.
- Xanthan gum (5 grams): Essential gluten substitute to help provide elasticity and structure.
- Salt (5 grams): Balances the sweetness and enhances the overall flavor.
- Baking powder (10 grams): Gives an extra lift to the doughnut for that perfect puff.
- Nature’s Charm Sweetened Condensed Coconut Milk (200 ml): Adds moisture, sweetness, and a creamy base for the caramel sauce.
- Neutral oil for frying (500 ml): Such as sunflower or vegetable oil to get that crispy golden crust without overpowering flavor.
- Additional caster sugar (100 grams): For coating the doughnuts once fried to add a delightful sugary crunch.
- Nature’s Charm Coconut Caramel Sauce (200 ml): The star glaze that brings sticky, sweet, vegan caramel magic to every bite.
How to Make Delicious Gluten-Free & Vegan Caramel Doughnuts Recipe
Step 1: Activate the Yeast and Prepare Psyllium Husk Gel
Warm the non-dairy milk to a comfortable temperature (about hand-warm) and stir in half of the caster sugar along with the active dried yeast. Let it sit for 10 minutes until it gets foamy and bubbly—this means your yeast is alive and kicking. Meanwhile, mix the psyllium husk with cold water to form a thick gel-like mixture; this will mimic the elasticity gluten usually provides for the dough.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the tapioca starch, millet flour, sorghum flour, xanthan gum, salt, and baking powder. Make sure all the powders are well combined; this creates the perfect base structure for your doughnuts. The blend of these gluten-free flours ensures your doughnuts will be fluffy, tender, and wonderfully light.
Step 3: Mix Wet and Dry Ingredients
Add the yeast mixture, the psyllium husk gel, and the condensed coconut milk into the dry ingredients. Stir until everything comes together into a sticky but manageable dough. Don’t worry if it feels a bit wetter than traditional dough—it’s all part of the magic behind gluten-free baking!
Step 4: First Rise
Cover your bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 30 minutes, or until it has noticeably puffed up. This step is crucial for giving the doughnuts their light and airy texture, thanks to the yeast doing its work.
Step 5: Shape the Doughnuts
Dust your work surface generously with millet flour and carefully turn the risen dough out. Roll it out gently to about 1 cm thickness. Using a doughnut cutter or two round cutters (one large and one smaller for the middle hole), cut out your doughnuts and place them on a floured baking sheet, making sure they have enough space to rise a bit more before frying.
Step 6: Fry the Doughnuts
Heat the neutral oil in a deep frying pan to around 175°C (350°F). Carefully lower the doughnuts into the hot oil and fry for about 2 minutes on each side, or until they turn a lovely golden brown. Use a slotted spoon to remove them and drain on a paper towel-lined tray to soak up excess oil.
Step 7: Coat and Caramelize
While still warm, roll the doughnuts in caster sugar for that fantastic sugary crust. Then, drizzle or dip them generously into the creamy coconut caramel sauce. This finishing touch transforms these doughnuts from simple treats into a decadently sticky, sweet experience you won’t forget.
How to Serve Delicious Gluten-Free & Vegan Caramel Doughnuts Recipe
Garnishes
Adding garnishes can elevate your doughnuts visually and in flavor. A sprinkle of toasted coconut flakes, a pinch of flaky sea salt over the caramel, or even a light dusting of cinnamon powder can complement the sweetness and add an extra dimension to every bite.
Side Dishes
Pair these doughnuts with a hot cup of spiced chai tea or a creamy oat milk latte to highlight their cozy, comforting flavors. For a breakfast twist, serve alongside fresh berries and a dollop of vegan yogurt to balance the rich caramel sweetness.
Creative Ways to Present
Fancy a crowd-pleaser? Arrange the doughnuts on a tiered cake stand with small bowls of extra coconut caramel sauce and chopped nuts for dipping. You can also turn them into doughnut sandwiches by adding a scoop of dairy-free ice cream between two doughnuts, creating a delightful handheld dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover doughnuts in an airtight container at room temperature for up to two days. To keep them at their best, avoid stacking them tightly, as this can cause the caramel coating to get sticky or smeary.
Freezing
You can freeze these doughnuts by placing them in a single layer on a baking sheet until solid, then transferring to a freezer-safe bag. They’ll keep well for up to 2 months. Just be sure to thaw at room temperature before reheating.
Reheating
Warm your doughnuts in a preheated oven at 160°C (320°F) for about 5 minutes to revive their freshly fried texture. Avoid microwaving if possible, as it can make them rubbery. Adding a fresh drizzle of caramel sauce after reheating will bring back that melt-in-your-mouth magic.
FAQs
Can I use other flours instead of millet and sorghum?
Absolutely! You can try a combination of your favorite gluten-free flours like rice flour or oat flour, but keep in mind that the texture may vary slightly. Millet and sorghum provide a great balance of flavor and structure in this recipe.
Is psyllium husk essential in this recipe?
Yes, psyllium husk helps bind the dough and gives a chewy texture similar to gluten. If you don’t have psyllium husk, a flaxseed or chia seed gel might work, but the results can differ.
Can I bake these doughnuts instead of frying?
You can bake them at 180°C (350°F) for around 12-15 minutes on a greased doughnut pan. The texture will be a bit different, more cakey than fried, but still delicious!
Where can I find Nature’s Charm Coconut Caramel Sauce?
It’s available at many health food stores or online specialty vegan shops. If you can’t find it, you can make a simple vegan caramel using coconut milk and coconut sugar as a substitute.
Will these doughnuts be sweet enough without the sugar coating?
The caramel sauce adds most of the sweetness, but the sugar coating gives that delightful crunch and an extra hit of sweetness that complements the soft doughnut perfectly. We recommend keeping it for the full experience!
Final Thoughts
There’s something truly special about mastering a dessert that feels both indulgent and mindful of dietary preferences, and this Delicious Gluten-Free & Vegan Caramel Doughnuts Recipe does exactly that. These doughnuts are bound to become a favorite in your kitchen, impressing everyone from gluten-sensitive friends to vegan family members. Grab your ingredients, let your kitchen fill with the warm aroma of sweet doughnuts frying, and treat yourself to one (or two) of these heavenly delights—you deserve it!
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Delicious Gluten-Free & Vegan Caramel Doughnuts Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 12 doughnuts
- Category: Dessert
- Method: Frying
- Cuisine: Vegan, Gluten-Free
- Diet: Gluten Free
Description
These delicious gluten-free and vegan caramel doughnuts are light, airy, and irresistibly sweet. Featuring a unique blend of millet, sorghum flours, and psyllium husk for perfect texture, they are fried to golden perfection and topped with a luscious coconut caramel sauce. Perfect for satisfying your sweet tooth while adhering to vegan and gluten-free dietary preferences.
Ingredients
Doughnuts
- 7 grams Active dried yeast
- 100 grams Caster/superfine or granulated sugar (divided)
- 250 ml Non-dairy milk (warmed)
- 20 grams Whole/rough psyllium husk
- 100 ml Cold water
- 50 grams Tapioca starch
- 100 grams Millet flour (plus extra for dusting)
- 100 grams Sorghum flour
- 5 grams Xanthan gum
- 5 grams Salt
- 10 grams Baking powder
Frying and Topping
- 200 ml Nature’s Charm Sweetened Condensed Coconut Milk
- 500 ml Neutral oil (for frying)
- 100 grams Caster/superfine or granulated sugar (for coating)
- 200 ml Nature’s Charm Coconut Caramel Sauce
Instructions
- Activate the Yeast: In a bowl, combine the warm non-dairy milk with 50 grams of sugar and the active dried yeast. Stir gently and let it sit for about 10 minutes until the yeast becomes frothy, indicating it is active.
- Prepare the Psyllium Mixture: Mix the whole psyllium husk with cold water in a separate bowl and let it soak for 5-10 minutes until it forms a gel-like consistency. This will help bind the gluten-free flours and provide structure.
- Mix Dry Ingredients: In a large mixing bowl, whisk together millet flour, sorghum flour, tapioca starch, xanthan gum, salt, baking powder, and the remaining 50 grams of sugar. This ensures the dry ingredients are evenly distributed.
- Combine and Knead: Pour the activated yeast mixture, psyllium gel, and Sweetened Condensed Coconut Milk into the dry ingredients. Mix thoroughly until a sticky dough forms. Lightly flour your work surface with millet flour and knead the dough gently for about 5 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 30 minutes or until doubled in size.
- Shape the Doughnuts: After the dough has risen, roll it out on a millet flour-dusted surface to about 1 cm thickness. Use a doughnut cutter or two round cutters (one large and one small) to cut out 12 doughnut shapes. Place them on a lined tray.
- Second Rise: Cover the shaped doughnuts and let them rise again for 10-15 minutes until slightly puffed.
- Heat the Oil: Heat the neutral oil in a deep fryer or a heavy-bottomed pot to 175°C (350°F). Use a thermometer for accuracy to ensure proper frying temperature.
- Fry the Doughnuts: Carefully lower the doughnuts, a few at a time, into the hot oil. Fry each side for about 2-3 minutes or until golden brown. Avoid overcrowding the pan to maintain the oil temperature.
- Drain and Coat: Remove the fried doughnuts with a slotted spoon and drain on paper towels. While still warm, roll them in caster sugar to coat thoroughly.
- Add the Caramel Sauce: Once the doughnuts have cooled slightly, drizzle or dip them in the Nature’s Charm Coconut Caramel Sauce to finish.
Notes
- Ensure the non-dairy milk is warm but not hot to avoid killing the yeast.
- Psyllium husk acts as a binder replacing gluten, allowing for better dough elasticity.
- Keep oil temperature consistent for even frying and to avoid greasy doughnuts.
- If you want a stronger caramel flavor, add a little extra coconut caramel sauce on top when serving.
- Store leftover doughnuts in an airtight container for up to 2 days for best freshness.
