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Vegan Baked Orange Donuts with Salted Caramel Glaze

Baked Orange Donuts with Salted Caramel Glaze (Vegan + GF)

Full of Plants
Naturally sweetened orange baked donuts with a melty salted caramel glaze. The softest, moistest, melt in your mouth-est donuts ever!
5 from 2 votes
Prep Time 30 mins
Cook Time 15 mins
Course Breakfast, Dessert, Sweets
Servings 6 donuts
Calories 332 kcal



  • 1 cup white rice flour
  • 1 cup almond flour sifted
  • 2/3 cup coconut sugar
  • 2 tbsp arrowroot
  • 1 and 1/8 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 2/3 cup and 2 tbsp fresh orange juice
  • 3 tbsp sunflower oil
  • 1 tbsp almond butter
  • 1/4 tsp vanilla extract
  • zests from 2 oranges optional

Caramel Glaze



  • Preheat oven to 350°F. Lightly grease a donut baking pan.
  • In a large bowl, whisk together the rice flour, almond flour, coconut sugar, arrowroot, baking powder, cinnamon and salt.
  • Slowly pour in the orange juice and whisk until well combined.
  • Add the oil, almond butter, vanilla extract and orange zests if using. Whisk until everything is incorporated.
  • Spoon the batter into the donut pan, filling 3/4 of the cavities. If you have a piping bag, feel free to use it, it will be easier.
  • Bake 15 minutes in the preheated oven. Let cool for at least 1 hour before trying to remove the donuts from the pan.

Salted Caramel Glaze

  • Combine all ingredients except the vanilla extract in a large saucepan.
  • Bring to a boil, whisking constantly for the first 2 minutes.
  • Let simmer for about 30 minutes, stirring every 8-10 minutes until the mixture has thickened and has a caramel color. It should have reduced in volume by about 50%
  • Remove from heat, stir in the vanilla extract and let the glaze cool for about 10 minutes. If it's not thick enough, let simmer again for another 5-10 minutes.
  • Pour the glaze in a small bowl and dunk the donuts, letting excess glaze drip off. Transfer to a wire rack and sprinkle with sea salt and funtettis.


Don't substitute white rice flour with brown rice flour, I tried and the donuts have a slight bitter aftertaste.
I recommend you let the glaze cool for at least one hour to check if it's thick enough. If the consistency is really thick and not too sticky, just reheat gently before glazing the donuts. If it's not, bring back to a boil and let simmer again until it's thicker.
Recipe for the caramel glaze adapted from Fork and Beans.


Serving: 1 Donut (without glaze)Calories: 332 kcalCarbohydrates: 42.6 gProtein: 5.6 gFat: 16.3 gFiber: 2.8 gSugar: 18 g
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