It’s national donut day!
Ok, it’s national donut day everyday in my world, so let’s get this party started with Caramel Turtle Donuts!
My favorite combination of all time is chocolate and caramel.
Throw in some Pecans and you have yourself a turtle donut delight!
Why turtle you may ask?
This original combination of chocolate, caramel and pecans made into small bite sized candies resembled a turtle and the name stuck.
So now pretty much anything that is made of chocolate, caramel and pecans can technically be named a turtle dessert and everyone will know it is a combination of those three ingredients in some way shape or form.
Like my sinfully delicious Chocolate Pecan Caramel Turtle Cheesecake for example!!
But let’s get back to these donuts!
This is one donut that eats like a grand dessert!
Sure you can totally serve these for breakfast, after all chocolate is the breakfast of champions!
However this donut can be served up as a delectable dessert too!
It’s an easy one bowl mix for the cake donut recipe
A quick caramel sauce and roasted pecans top it all off!
The fudge center is optional but totally amazing so I highly recommend going that extra step!
Besides my fudge icing recipe stays for over a month in the refrigerator and can be frozen also!
You will notice I am using palm sugar paste for my caramel recipe, I do prefer making caramel out of palm sugar paste, but you can use another sugar if you like.
CLICK HERE and skip to 4:46 for a video on the differences in each sugar in making this caramel.
Cake donuts were always my favorite.
I will take a chocolate cake donut over a yeast raised and filled donut any day.
But if you want to check out my other donut recipes both yeast rasied and fried and more cake varieties click the links below!
- For the Donut Batter:
- All Purpose Flour 1 cup (125g)
- Natural Cocoa Powder Unsweetened¼ cup (20g)
- Light Brown Sugar ½ cup (105g)
- Baking Soda 1 teaspoon
- Salt ¼ teaspoon
- Almond Milk ½ cup (120ml)
- Ground Flax Seed 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Coconut Oil Melted 4 teaspoons
- Vanilla Extract 1 teaspoon
- For the Caramel:
- ½ cup Palm Sugar Paste or coconut, light brown sugar or regular sugar
- ½ cup coconut milk (120ml)
- Salt pinch
- Vanilla Extract 1 teaspoon
- *Optional Fudge Icingfor the center dollop, you will only need a small amount though so a whole recipe is too much, easier to do half recipe then freeze the icing or save it for something else.
- Sea Salt as needed *optional
- Pecans Chopped Toasted approximately ½ cup
- First make the caramel sauce by combining the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
- Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
- Add the salt and vanilla extract and swirl the pan to combine
- Pour into a heat proof container to cool and then make the donut batter
- For the donut batter: Combine ground flax seed with hot water and whisk smooth
- Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
- In a large mixing bowl combine the almond milk, melted coconut oil, vanilla extract, brown sugar and flax egg and whisk smooth
- Add the sifted flour, cocoa powder, salt & baking soda and whisk smooth.
- Transfer batter to a pastry bag and pipe almost to the top into each of the lightly greased cavities.
- Bake in a preheated 350°F oven for approximately 10-12 minutes for the larger donuts (8 minutes for the mini's). or when they spring back when gently pressed they are done.
- Cool then dip in the cooled caramel, chopped pecans and the optional swirl of fudge icing in the centers.
- A sprinkle of crushed sea salt is a great addition to cut the sweetness of all the elements of this donut!
They can be left at room temperature for a day or two, but the fudge icing usually gets a bit too soft