Mini Baked Donuts with Salted Caramel Sauce

Mini Baked Donuts with Salted Caramel Sauce

Recipe and photo from Megan of The Housewife in Training Files

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Total Time
1 hr

Did you know Silk® has a ton of tasty recipes, like  this one for Mini Baked Donuts with Salted Caramel Sauce?



  • 3/4 cup Silk Almondmilk (any flavor but chocolate)
  • 1 tsp lemon juice
  • 1 cup + 2 Tbsp whole wheat flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 Tbsp ground flax seed
  • 2 Tbsp melted coconut oil
  • 1 tsp vanilla extract

Caramel Sauce

  • 1 cup packed medjool dates
  • 1/4 cup Silk Unsweetened Almond or Cashewmilk
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 Tbsp melted coconut oil


  • 1/2 cup shredded coconut flakes
  • 1 1/2 cups dairy-free chocolate chips, divided
  • 1 tsp melted coconut oil

Dish up your review

  • Mini Baked Donuts with Salted Caramel Sauce

    Average: 3 (1 vote)

    Pretty tasty!

    The donut is not quite like a donut but the toppings and caramel sauce make that ok! I would eat the caramel any time on anything its so good! I am so glad I found a recipe with a dairy free caramel! I would add more vanilla extract to both the donut and the caramel next time.
  • Mini Baked Donuts with Salted Caramel Sauce

    Average: 4 (1 vote)

    Not really like a donut...

    Not a donut, but still on par on the totally delicious pastry dish! The dates they recommend I would switch out for some vanilla spiced dates that you can find at a Mediterranean market.

Read and Review

Mini Baked Donuts with Salted Caramel Sauce


  • Prepare donuts
  • Preheat oven to 350°F and grease a mini donut pan. 
  • Mix Silk and lemon juice, letting sit for 5 minutes to make a "buttermilk."
  • In a large mixing bow, add the flour, sugar, baking powder, baking soda, salt and flax seed. Stir until combined.
  • Add the coconut oil and vanilla, mixing just until combined.
  • Using a piping bag or plastic bag with one corner cut off, pipe the batter into your prepared pan, filling each one about 2/3 full.
  • Bake for 6-8 minutes, or until donuts spring back when touched. Allow to cool for 5 minutes in the pan, then move to a wire baking sheet to finish cooling off.
  • While donuts cook, toast the coconut topping
  • In a saucepan over medium heat, cook coconut until it browns, stirring constantly. Once golden brown, remove from heat and let cool.
  • Prepare caramel sauce
  • In a blender, add the dates, Silk, maple syrup, vanilla and coconut oil. Blend until smooth, add toasted coconut and set aside.
  • Prepare chocolate sauce
  • Melt chocolate with the coconut oil in a microwave-safe bowl that is large enough to dunk the donuts into.
  • Microwave for 1 minute on 50% power, then check. Stir and continue in 30 second intervals on 50% power until smooth.
  • Assemble donuts
  • Place a wire rack over a sheet of parchment paper or baking sheet. Dip half of each donut into the melted chocolate, letting the excess drip off. Place on wire rack to cool.
  • Once the chocolate on the bottom is dry, spread the coconut caramel on the opposite side and drizzle with remaining chocolate sauce.
  • Serve immediately or store in an airtight container in the fridge.