• Partnered with
  • Quick
  • Makes 20
  • 10 mins prep
  • 15 mins cook

Doughnuts with caramel sauce

Whip up a batch of these while your guests hover to gobble them up! Make the batter and sauce ahead of time, then it’s a quick cook to serve them up freshly fried.


  • 2 cups plain gluten-free flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup water + extra
  • 1 1/2 cups coconut oil for frying
  • icing sugar for dusting

Caramel sauce

  • 3/4 cup coconut or organic sugar
  • 1 cup full fat coconut milk
  • 1/4 tsp sea salt


  1. In a bowl mix the flour, baking powder and salt together. Add the cup of water and stir so there are no lumps. Leave to sit for 2 minutes, then drizzle in more water until you have a thick batter.
  2. Heat the coconut oil in a small saucepan to medium-hot. Drop large teaspoonfuls of the batter into the hot oil – it should immediately sizzle. Fry until golden brown all over, turning if they don’t pop over themselves.
  3. Dust with icing sugar and serve with caramel sauce.

Caramel sauce

  1. Heat all of the ingredients over a medium heat. Bring to the boil. Reduce to a simmer for about 15 minutes, until caramel has thickened, stirring occasionally. Add more salt to taste if you like, but be careful how you test the sauce – it doesn’t come hotter than boiling sugar so don’t go dipping your finger in!
  2. Remove from heat; the sauce will thicken further as it cools.
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