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Golden Orchard Caramel Apple Doughnuts (Egg-Free & Dairy-Free)
There are ordinary breakfasts, and then there are mornings that deserve something truly special. These Golden Orchard Caramel Apple Doughnuts transform the first meal of the day into a bakery-worthy occasion, combining the comforting sweetness of apples with warm cinnamon notes and a silky caramel glaze that’s impossible to resist.
Preheat the oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a doughnut tin and set aside.
In a medium mixing bowl, whisk together the melted coconut oil, caster sugar, apple purée and coconut milk until smooth and well combined.
In a separate large bowl, combine the plain flour, bicarbonate of soda and sea salt.
Gradually fold the wet mixture into the dry ingredients, stirring gently until a smooth, lump-free batter forms. Avoid overmixing.
Spoon or pipe the batter into the prepared doughnut tin, filling each cavity around three-quarters full.
Bake for 20–25 minutes, or until the doughnuts are lightly golden and a skewer inserted into the centre comes out clean.
Leave the doughnuts to cool in the tin for 10 minutes before transferring them to a wire rack.
Prepare the Caramel Glaze - While the doughnuts are cooling, place the coconut oil, coconut milk, light brown sugar and caster sugar into a small saucepan over medium heat.
Stir continuously until the sugars have completely dissolved and the mixture becomes smooth, glossy and thick enough to coat the back of a spoon. If using, stir in the green food colouring until evenly blended.
Allow the glaze to cool for a few minutes so it thickens slightly without setting.
Decorate - Pour the warm caramel glaze into a shallow bowl and dip the top of each cooled doughnut into the glaze. Return to a wire rack to allow the coating to settle.
For an extra touch of warmth, lightly dust the glazed doughnuts with a pinch of ground cinnamon.
To make the drizzle, gradually whisk the water into the icing sugar until you have a smooth icing with a pourable consistency. Add a few extra drops of water if needed.
Using a spoon or piping bag, drizzle the white icing over each caramel-coated doughnut. Leave for 10–15 minutes until the icing has set before serving.
A few details make all the difference
01
The filling
Bring the coconut milk and apple purée to room temperature to prevent the melted coconut oil from solidifying.
02
The batter
Pipe the batter into the tin for evenly shaped doughnuts, and avoid overmixing to keep them light.
03
Cool the doughnuts
completely before glazing, then let the caramel thicken slightly so it coats without running off.
Why this recipe works
Whether enjoyed fresh with a steaming cup of coffee, shared around the breakfast table or served as an indulgent afternoon pick-me-up, every bite captures the cosy charm of an autumn bakery. Best of all, they’re completely egg-free and dairy-free, proving that you never have to compromise on flavour, texture or indulgence.
Cook’s notes
Choose a tart apple purée
Granny Smith apples provide a bright, tangy flavour that perfectly balances the sweetness of the caramel glaze.
Don’t overmix the batter
Stir only until the ingredients are combined to keep the doughnuts soft, light and tender.
Cool before glazing
Warm doughnuts can cause the caramel to slide off, so allow them to cool completely for the best finish.
Make them your own
Sprinkle over toasted pecans, chopped walnuts or dairy-free toffee pieces for added crunch and flavour.
Best enjoyed fresh
These doughnuts are at their finest on the day they’re baked, when the sponge is wonderfully soft and the caramel glaze is perfectly glossy.
Preheat the oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a doughnut tin and set aside.
In a medium mixing bowl, whisk together the melted coconut oil, caster sugar, apple purée and coconut milk until smooth and well combined.
In a separate large bowl, combine the plain flour, bicarbonate of soda and sea salt.
Gradually fold the wet mixture into the dry ingredients, stirring gently until a smooth, lump-free batter forms. Avoid overmixing.
Spoon or pipe the batter into the prepared doughnut tin, filling each cavity around three-quarters full.
Bake for 20–25 minutes, or until the doughnuts are lightly golden and a skewer inserted into the centre comes out clean.
Leave the doughnuts to cool in the tin for 10 minutes before transferring them to a wire rack.
Prepare the Caramel Glaze - While the doughnuts are cooling, place the coconut oil, coconut milk, light brown sugar and caster sugar into a small saucepan over medium heat.
Stir continuously until the sugars have completely dissolved and the mixture becomes smooth, glossy and thick enough to coat the back of a spoon. If using, stir in the green food colouring until evenly blended.
Allow the glaze to cool for a few minutes so it thickens slightly without setting.
Decorate - Pour the warm caramel glaze into a shallow bowl and dip the top of each cooled doughnut into the glaze. Return to a wire rack to allow the coating to settle.
For an extra touch of warmth, lightly dust the glazed doughnuts with a pinch of ground cinnamon.
To make the drizzle, gradually whisk the water into the icing sugar until you have a smooth icing with a pourable consistency. Add a few extra drops of water if needed.
Using a spoon or piping bag, drizzle the white icing over each caramel-coated doughnut. Leave for 10–15 minutes until the icing has set before serving.
Cook’s notes
Choose a tart apple purée: Granny Smith apples provide a bright, tangy flavour that perfectly balances the sweetness of the caramel glaze.
Don’t overmix the batter: Stir only until the ingredients are combined to keep the doughnuts soft, light and tender.
Cool before glazing: Warm doughnuts can cause the caramel to slide off, so allow them to cool completely for the best finish.
Make them your own: Sprinkle over toasted pecans, chopped walnuts or dairy-free toffee pieces for added crunch and flavour.
Best enjoyed fresh: These doughnuts are at their finest on the day they’re baked, when the sponge is wonderfully soft and the caramel glaze is perfectly glossy.
Cooking mode
Golden Orchard Caramel Apple Doughnuts (Egg-Free & Dairy-Free)
Preheat the oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a doughnut tin and set aside.
In a medium mixing bowl, whisk together the melted coconut oil, caster sugar, apple purée and coconut milk until smooth and well combined.
In a separate large bowl, combine the plain flour, bicarbonate of soda and sea salt.
Gradually fold the wet mixture into the dry ingredients, stirring gently until a smooth, lump-free batter forms. Avoid overmixing.
Spoon or pipe the batter into the prepared doughnut tin, filling each cavity around three-quarters full.
Bake for 20–25 minutes, or until the doughnuts are lightly golden and a skewer inserted into the centre comes out clean.
Leave the doughnuts to cool in the tin for 10 minutes before transferring them to a wire rack.
Prepare the Caramel Glaze - While the doughnuts are cooling, place the coconut oil, coconut milk, light brown sugar and caster sugar into a small saucepan over medium heat.
Stir continuously until the sugars have completely dissolved and the mixture becomes smooth, glossy and thick enough to coat the back of a spoon. If using, stir in the green food colouring until evenly blended.
Allow the glaze to cool for a few minutes so it thickens slightly without setting.
Decorate - Pour the warm caramel glaze into a shallow bowl and dip the top of each cooled doughnut into the glaze. Return to a wire rack to allow the coating to settle.
For an extra touch of warmth, lightly dust the glazed doughnuts with a pinch of ground cinnamon.
To make the drizzle, gradually whisk the water into the icing sugar until you have a smooth icing with a pourable consistency. Add a few extra drops of water if needed.
Using a spoon or piping bag, drizzle the white icing over each caramel-coated doughnut. Leave for 10–15 minutes until the icing has set before serving.
A letter from table number seven
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