Say Hello to fall with these GF Cardamom Donuts with Coconut Curry Caramel…Yes Please!
Today is the first day of fall, and that means it’s time to turn on the oven and start baking. Let me start by saying this…I made donuts!!! OMG, OMG, why have I waited so long to make them? Are you as intimidated as I was to make a donut? After all, they seemed like SO much work. I was certainly wrong.
If you know me and the way I like to cook, I like to keep things simple…30 minutes or less most of the time. Want to know the secret to the easiest donuts ever???? A donut pan!! Yes, this brilliant invention is a must.
Did I mention these donuts are healthy? Well, lets say healthier or healthyish. They are made without any white refined sugar, they are gluten free and most importantly, they are baked!! And… they are amazing with the perfect amount of cakiness. How’s that for a better for you donut?
Let’s get down to the basics. You will need a donut pan. Or, in my case two pans because I had to buy the mini donut pan too! You will probably have to as well once you see the cuteness of the mini pan. I mean when you make mini donuts, they become little bite size morsels of guilt free goodness because they are so tiny. Trust me, you will only eat 2, or 3, or a mini dozen because they are SOOOO good!
The next key ingredient for a moist gluten free donut is the baking mix combined with the almond flour. This ensures moist cake donuts. I like Pamela’s baking mix. I use it exclusively when I’m doing any gluten free baking. If you are dairy free, my next choice would be Namaste perfect flour blend.
Now to the spices. I chose cardamom (well, because I LOVE it!!) but these donuts can be made with cinnamon or pumpkin pie spice. Feel free to mix it up and put your own spin on the recipe. After all, that is part of the fun of cooking. I chose to coat the donut with cinnamon sugar but again, you could use cardamon sugar or pumpkin spice too. I used a coarse turbinado sugar because I like the sweet crunch they add, but feel free to use regular organic sugar. All the options will taste delicious!
And if the donuts weren’t amazing on their own. We have a coconut curry caramel to dip them in. There are no words for this caramel sauce. Its the easiest caramel you will ever make and it can be made vegan too. If you aren’t a fan of curry, leave it out because coconut caramel is just as delish! Seriously this caramel is great as a dipping sauce for donuts, apples, etc. etc. Happy first day of fall!! Looking forward to cooler temps and of course lots and lots of donuts!Print
These baked, gluten free, cardamom donuts with coconut curry caramel are delicious and so easy to make.
- 1 C. Pamelas Baking Mix
- 1/2 C. Almond Flour
- 1/2 C. Coconut Palm Sugar
- 1/2 t. Baking Powder
- 1/4 t. Salt
- 1 t. Cardamom
- 1/3 C. Almond Milk
- 1 t. Vanilla Extract
- 1/3 C. Coconut Cream
- 1 Egg
Sugar Topping Ingredients:
- 1/2 C. Organic Turbinado Sugar
- 1 t. Cinnamon or Pumpkin Spice
- 1 Stick of Butter (melted)
Coconut Curry Caramel Ingredients:
- 4 T. Coconut Oil
- ½ C. Coconut Palm Sugar
- 1 t. Vanilla Extract
- 2 t. Curry Powder
- 2 T. Coconut Cream
- Mix almond flour, baking mix, sugar, baking powder, salt and cardamom together in a large bowl and set aside.
- In a small bowl, add vanilla, almond milk,egg, and coconut cream. Whisk together.
- Add liquid ingredients to bowl of flour mixture.
- Stir until combined. Do not over stir.
- Add mixture to a piping bag and pipe into a greased donut pan.
- Bake at 350 degrees for 10 minutes.
- Remove and cool on rack.
- Dip in melted butter and coat with sugar mixture.
- Melt butter and set aside.
- Add sugar and spice to a shallow bowl and mix until combined.
- Melt coconut oil and coconut palm sugar in a small saucepan until sugar is dissolved.
- Whisk in curry powder and vanilla.
- Remove from heat and add coconut cream.
- Stir until smooth and creamy.