Salted Caramel Glazed Chocolate Donuts

Salted Caramel Glazed Chocolate Donuts | Vegan Gluten Free | Allyson Kramer

You may have to hold yourselves back from these incredibly seductive treats. These soft and spongy chocolate cake donuts are the perfect vehicle to get that irresistible salted caramel glaze straight to your mouth.

You’ll need a donut pan to create these, which can easily be sourced at your favorite kitchen supply store or even department store for under 10 dollars… which is well worth it since it means you’ll have access to donuts 24-7.

 Salted Caramel Glazed Chocolate Donuts

Chocolate Donuts:

  • 2/3 cup brown rice flour (I used superfine)
  • 1/3 cup besan/chickpea flour
  • 2 tablespoons potato starch
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon flaxseed meal mixed with 2 tablespoons water
  • 1/4 cup + 2 tablespoons coconut cream (from the top of a can of full-fat coconut milk)
  • 1/4 cup coconut oil
  • 3/4 cup nondairy milk

Salted Caramel Glaze:

  • 1/3 cup turbinado sugar
  • 3 tablespoons coconut cream (from the top of a can of coconut milk)
  • 1/4 teaspoon salt
  • 1/3 cup sifted confectioner’s sugar

To make the donuts, preheat your oven to 375 ┬║F and lightly grease an 8 count standard sized donut pan.

In a large bowl, whisk together the brown rice flour, besan, potato starch, sugar, cocoa powder, and baking soda. Add in the prepared flaxseed meal along with the coconut cream, coconut oil, and nondairy milk. Whisk until the batter becomes fluffy. Fill each cavity in the donut pan just to the tops. Bake 11 minutes. Let cool 15 minutes and then remove from pan and transfer to a wire rack.

Meanwhile make the glaze.

In a small saucepan, whisk together the turbinado, coconut cream, and salt. Heat over medium heat, stirring constantly, just until each sugar granule is dissolved. Remove from heat and let cool briefly. Whisk in the confectioner’s sugar, beating well to remove any lumps, ensuring a smooth glaze. Top each donut generously with the glaze and allow to set, about 1 hour.

Store in an airtight container up to 3 days.



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