Caramel Turtle Donuts
Prep time
Bake time
Total time
This recipe makes 6 large donuts or 12 miniatures CLICK HERE FOR THE LARGE DONUT PAN
Serves: 6 donuts
  • 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
  1. 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
  2. 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
  3. Add the salt and vanilla extract and swirl the pan to combine
  4. Pour into a heat proof container to cool and then make the donut batter
  5. For the donut batter: Combine ground flax seed with hot water and whisk smooth
  6. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  7. In a large mixing bowl combine the almond milk, melted coconut oil, vanilla extract, brown sugar and flax egg and whisk smooth
  8. Add the sifted flour, cocoa powder, salt & baking soda and whisk smooth.
  9. Transfer batter to a pastry bag and pipe almost to the top into each of the lightly greased cavities.
  10. 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.
  11. Cool then dip in the cooled caramel, chopped pecans and the optional swirl of fudge icing in the centers.
  12. A sprinkle of crushed sea salt is a great addition to cut the sweetness of all the elements of this donut!
Donuts will stay fresh for up to 4 days in the refrigerator wrapped well, bring to room temperature before serving.

They can be left at room temperature for a day or two, but the fudge icing usually gets a bit too soft
Recipe by Gretchen's Vegan Bakery at