Eggless and Dairy-Free Caramel Apple Doughnuts

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My kids are already begging me to make more of these delicious eggless and dairy-free caramel apple doughnuts! Best breakfast idea ever.

Breakfast is definitely one of the most awesomest meals of the day. Wait, that makes no sense. Ok, let me try again. Breakfast is my favorite meal of the day. Every day. (that’s better). One of the reasons for that is this awesome recipe for Caramel Apple Doughnuts. Let’s be honest, this recipe is going to make breakfast one of your favorite meals, too. Wait–what? *Face-palm*

homemade caramel apple donuts feature

Eggless and Dairy-Free Caramel Apple Doughnuts

Donuts

  • 3/4 cup coconut oil
  • 1 cup white sugar
  • 1 cup apple sauce (I prefer granny smith, makes the apple flavor more defined)
  • 3 cups flour
  • 1/2 tspn salt
  • 2 1/4 tblspn baking soda
  • 1 cup coconut milk (like what you’d use in cereal)

Caramel Icing

  • 1 tblspn coconut oil
  • 1/4 cup coconut milk (like what you’d use 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 tblspn water

egg-free and dairy-free doughnut recipe fb

Eggless and Dairy-Free Caramel Apple Doughnuts

  1. Preheat oven to 350-degrees.
  2. Grease donut tin. Set aside.
  3. To make the donuts, mix wet ingredients thoroughly in a medium-sized bowl.
  4. Mix dry ingredients thoroughly in a large bowl.
  5. Combine wet ingredients into dry ingredients in 1/2 cup increments and blend until smooth.
  6. Fill donut tin 3/4 full.
  7. Bake for 20-25 minutes or until toothpick comes out clean.
  8. Allow to cool for approximately 10 minutes in tin.
  9. While that’s cooling, make your icing by placing all ingredients in a small sauce pan and stirring until mixed thoroughly.
  10. Place over medium heat and stir constantly until everything is dissolved and you have a nice, thick, creamy caramel sauce. Should taste pretty stinkin’ good, too. I almost decided to have just that for breakfast. Screw the doughnuts.
  11. Allow the caramel to cool a little (but not too much), then pour some into a plate or pie pan (I used a pie pan–afraid of getting burned), approximately the depth of 1/3 to 1/2 of a doughnut.
  12. Dip each doughnut into the caramel sauce and place on a plate and allow to stand while you dip all the rest (or eat one, just to make sure they’re good).
  13. I tossed a tiny bit of cinnamon over all the donuts at this point. Thought it looked pretty.
  14. To make the white drizzle, mix 1 teaspoon of water at a time into the cup of powdered sugar until the mixture is just liquidy enough to manipulate and not be powdery.
  15. Then, using a spoon or fork, drizzle the white icing drizzle over the doughnuts.
  16. Allow to stand for approximately–oh, whatever, just eat them.

easy allergy-friendly donut recipe sq

homemade caramel apple donuts feature
Yield: 18

Eggless and Dairy-Free Caramel Apple Doughnuts

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Caramel Apple Doughnuts. Let's be honest, this recipe is going to make breakfast one of your favorite meals, too. Wait--what? *Face-palm*

Ingredients

  • Donuts
  • 3/4 cup coconut oil
  • 1 cup white sugar
  • 1 cup apple sauce, I prefer granny smith, makes the apple flavor more defined
  • 3 cups flour
  • 1/2 tspn salt
  • 2 1/4 tblspn baking soda
  • 1 cup coconut milk, like what you’d use in cereal
  • Caramel Icing
  • 1 tblspn coconut oil
  • 1/4 cup coconut milk, like what you’d use 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 tblspn water

Instructions

  1. Preheat oven to 350-degrees.
  2. Grease donut tin. Set aside.
  3. To make the donuts, mix wet ingredients thoroughly in a medium-sized bowl.
  4. Mix dry ingredients thoroughly in a large bowl.
  5. Combine wet ingredients into dry ingredients in 1/2 cup increments and blend until smooth.
  6. Fill donut tin 3/4 full.
  7. Bake for 20-25 minutes or until toothpick comes out clean.
  8. Allow to cool for approximately 10 minutes in tin.
  9. While that’s cooling, make your icing by placing all ingredients in a small sauce pan and stirring until mixed thoroughly.
  10. Place over medium heat and stir constantly until everything is dissolved and you have a nice, thick, creamy caramel sauce. Should taste pretty stinkin’ good, too. I almost decided to have just that for breakfast. Screw the doughnuts.
  11. Allow the caramel to cool a little (but not too much), then pour some into a plate or pie pan (I used a pie pan–afraid of getting burned), approximately the depth of 1/3 to 1/2 of a doughnut.
  12. Dip each doughnut into the caramel sauce and place on a plate and allow to stand while you dip all the rest (or eat one, just to make sure they’re good).
  13. I tossed a tiny bit of cinnamon over all the donuts at this point. Thought it looked pretty.
  14. To make the white drizzle, mix 1 teaspoon of water at a time into the cup of powdered sugar until the mixture is just liquidy enough to manipulate and not be powdery.
  15. Then, using a spoon or fork, drizzle the white icing drizzle over the doughnuts.
  16. Allow to stand for approximately–oh, whatever, just eat them.

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