Baked doughnuts get a crisp little upgrade in the air fryer: the circulating heat firms the outside quickly, which gives you a light, slightly crisp crust while keeping the inside tender and apple-forward. This version keeps things eggless and dairy-free—coconut oil, applesauce, and coconut milk give structure and richness without any dairy, while a buttery-style caramel icing finishes them off with that caramel-apple vibe.
The payoff is straightforward: fast-ish hands-on time, fewer pans to clean, and reliably tender doughnuts that you can dip in warm caramel and finish with a simple white drizzle. If you like simple autumn flavors but want a recipe you can pull together on a morning or a relaxed weekend, this is a very approachable one (and yes, the caramel is worth stealing a spoonful of).
Table of Contents
- Why You’ll Love This Air Fryer Recipe
- Quick Kitchen Note
- What It Tastes Like
- Ingredients
- How to Make This Air Fryer Recipe
- Air Fryer Tips and Time-Saving Tricks
- Variations and Add-Ons
- Serving Ideas
- Storage and Reheating
- FAQs
- Conclusion
- Recipe Card
Why You’ll Love This Air Fryer Recipe
- Crisp edges with a tender interior: the air fryer firms the outside quickly so the doughnuts keep a slightly crisp shell while staying soft inside.
- Eggless and dairy-free without complexity: coconut oil, applesauce, and coconut milk give lift and moisture without specialty dairy substitutes.
- Fast finish: batter mixes in one bowl, doughnuts cook in about the same time as an oven—20–25 minutes—but you get better browning in small batches.
- Minimal cleanup: one mixing bowl, one donut tin, one small saucepan for the caramel—easy rinses and no greasy oven trays.
- Beginner-friendly method: simple mixing steps (wet into dry in 1/2 cup increments) and a clear visual cue—golden edges and a clean toothpick—to judge doneness.
- Great for a fall spread or brunch: pair with other sweet bites for variety and color.
Quick Kitchen Note
These bake-style doughnuts are written for a standard metal donut tin that fits in your air fryer basket—if you’re using silicone or a different mold, timing and exterior browning can change slightly. I tend to check at the lower end of the time range the first time I try a new tin in my fryer.
What It Tastes Like
Expect a clean apple note (I prefer Granny Smith applesauce here for that tart apple flavor), a lightly crisp exterior from the air fryer, and a soft, cake-like interior. The caramel icing adds a warm, brown-sugar sweetness and a creamy texture; the white drizzle gives a bright finishing contrast and a bit of sweetness on top.
Ingredients
The foundation here is simple—flour for structure, applesauce for moisture and apple flavor, coconut oil for richness, and coconut milk to loosen the batter. The caramel comes together quickly on the stove and should be thick but pourable; the white drizzle is just powdered sugar and water so you can control thickness.
- Donuts:
- 3/4 cup coconut oil
- 1 cup white sugar
- 1 cup apple sauce (I prefer Granny Smith — makes the apple flavor more defined)
- 3 cups flour
- 1/2 tspn salt
- 2 1/4 tblspn baking soda
- 1 cup coconut milk (like what you’d use in cereal)
- Caramel Icing:
- 1 tblspn coconut oil
- 1/4 cup coconut milk (like what you’d use in cereal)
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 4-10 drops neon green gel food coloring
- White Icing Drizzle:
- 1 cup powdered sugar
- 1 tblspn water
Air-fryer-specific notes:
- A light coating of coconut oil in the donut tin will help the outsides brown evenly.
- Using a metal donut tin in the air fryer gives the best crisping at the edges; silicone tins may produce softer edges and slightly shorter browning times.
- Ingredient temperature: room-temperature coconut oil (liquid but not hot) mixes more smoothly and helps the batter blend without clumps.
How to Make This Air Fryer Recipe
- Preheat the air fryer to 350°F. Grease a donut tin that fits comfortably inside your basket and set it aside. (If you’re using a silicone tin, still grease it lightly.)
- In a medium bowl, whisk together the wet ingredients: 3/4 cup coconut oil, 1 cup white sugar, and 1 cup applesauce. Stir until smooth and homogeneous.
- In a large bowl, combine the dry ingredients: 3 cups flour, 1/2 tspn salt, and 2 1/4 tblspn baking soda. Mix thoroughly so the baking soda is evenly distributed.
- Add the wet mixture into the dry ingredients in 1/2 cup increments, stirring or folding after each addition until the batter is smooth and uniform. Stir in the 1 cup coconut milk last to loosen the batter to a thick, scoopable consistency.
- Spoon the batter into the greased donut tin, filling each cavity about 3/4 full. Smooth tops gently with the back of a spoon.
- Place the donut tin in the air fryer basket. Do not overcrowd—if your fryer is small, cook in batches so air can circulate. Air fry at 350°F for 20–25 minutes. Visual cues for doneness: edges should be lightly golden, tops should spring back when touched, and a toothpick inserted in the center should come out clean.
- Expert warning: because air fryer models vary in airflow and heat intensity, check at 18 minutes on the first run to avoid over-browning.
- Remove the tin and allow the doughnuts to cool in the tin for about 10 minutes. They will firm up slightly and release more easily from the cavities as they cool.
- While the doughnuts cool, make the caramel icing: in a small saucepan combine 1 tblspn coconut oil, 1/4 cup coconut milk, 1/4 cup light brown sugar, and 1/4 cup white sugar. Stir constantly over medium heat until the sugars dissolve and the mixture becomes a smooth, thick caramel sauce. You want it thick enough to coat the back of a spoon but still pourable.
- Allow the caramel to cool a little (not too much) so it’s not scorching hot—aim for warm and pourable. Pour some caramel into a shallow plate or pie pan to a depth of about 1/3 to 1/2 the height of a doughnut.
- Dip each cooled doughnut face-down into the caramel, letting excess drip back into the plate, then place on a serving plate to set. If you like, sprinkle a tiny pinch of cinnamon over the top for warmth and visual contrast.
- To make the white drizzle, add water to 1 cup powdered sugar one teaspoon at a time until the mixture is just thin enough to drizzle but not runny. Using a fork or spoon, drizzle the white icing over the caramel-dipped doughnuts.
- Allow the icing to set for a few minutes, then serve. If you can resist, they’re best the day they’re made, served slightly warm or at room temperature.
Air Fryer Tips and Time-Saving Tricks
- Preheat the fryer: preheating to 350°F helps the doughnuts start browning right away so edges crisp without drying the interior.
- Space the tin: do not cram the basket—air needs to flow around the tin for even browning.
- Batch wisely: if you must run multiple batches, keep completed doughnuts on a rack (not stacked) so the caramel doesn’t stick.
- Quick caramel check: pull the saucepan off heat once the sauce coats the back of a spoon—carryover heat will thicken it slightly as it cools.
- Reheat without sogginess: to revive a leftover doughnut’s edge crispness, air fry at 300°F for 1–2 minutes—watch closely.
- Prep shortcut: make the caramel up to a day ahead and rewarm gently over low heat when ready to use.
Variations and Add-Ons
- Swap the neon green gel color for gold or amber tones for a classic caramel look.
- Stir 1/2 tsp cinnamon into the dry mix for a spiced apple cake donut.
- For a nutty crunch, sprinkle chopped toasted pecans on the caramel while it’s still warm so they stick.
- Serve with a simple apple compote on the side (warm diced apples sautéed with a touch of brown sugar).
Serving Ideas
- Serve these on a brunch board alongside fresh fruit and yogurt.
- Pair with a warm spiced drink or a strong coffee for contrast.
- Add to a dessert spread with small bites like caramel-apple cheesecake bars to vary textures and portions.
Storage and Reheating
- Fridge: store leftovers in an airtight container in the refrigerator for up to 3 days. Caramel may firm—reheat gently.
- Reheat in the air fryer: 300°F for 1–2 minutes to bring back a little crispness; don’t overdo it or the caramel can melt off.
- Freezing: you can freeze plain, un-iced doughnuts in a single layer for up to 1 month. Thaw overnight, warm briefly, then dip in freshly warmed caramel.
FAQs
Q: Can I make these ahead? A: Yes—bake and cool the doughnuts, store plain in the fridge, and make the caramel the same day you serve for best texture.
Q: Do I need to preheat the air fryer? A: Yes. Preheating to 350°F helps the doughnuts brown and set properly on the outside.
Q: Can I use parchment or a liner? A: Use a greased metal donut tin. Lining with parchment inside a tin is unnecessary; loose parchment in the basket can interfere with airflow.
Q: How do I keep the caramel from making the doughnuts soggy? A: Dip doughnuts when they’re fully cooled and use caramel that’s warm but not hot—warm caramel sets on contact and reduces seepage.
Q: Can I double the batch? A: Yes, but cook in separate batches to avoid overcrowding the fryer. Keep finished doughnuts on a rack so caramel doesn’t stick.
Conclusion
If you want another eggless take with similar flavors, check out Nerdy Mamma’s eggless caramel apple doughnuts for a related approach. For a larger sharing cake that stays vegan and apple-forward, take a look at this gluten-free vegan caramel apple bundt cake. And if you’re thinking muffins instead, these Vegan Caramel Apple Muffins are a good, portable alternative.
Air Fryer Baked Doughnuts
Ingredients
Doughnuts
- 3/4 cup coconut oil Room temperature but not hot.
- 1 cup white sugar
- 1 cup applesauce Granny Smith for tartness.
- 3 cups flour
- 1/2 tsp salt
- 2 1/4 tblsp baking soda
- 1 cup coconut milk Use like cereal milk.
Caramel Icing
- 1 tblspn coconut oil
- 1/4 cup coconut milk Use like cereal milk.
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 4-10 drops neon green gel food coloring Optional for color.
White Icing Drizzle
- 1 cup powdered sugar
- 1 tblspn water Adjust for thickness.
Instructions
Preparation
- Preheat the air fryer to 350°F (about 180°C) and grease a donut tin.
- In a medium bowl, whisk together the wet ingredients: coconut oil, sugar, and applesauce until smooth.
- In a large bowl, mix the dry ingredients: flour, salt, and baking soda.
- Gradually combine the wet mixture with the dry ingredients, stirring until smooth. Add coconut milk to loosen the batter.
- Spoon the batter into the greased donut tin, filling each cavity about 3/4 full.
Cooking
- Place the donut tin in the air fryer basket and air fry at 350°F for 20-25 minutes. Check for doneness at 18 minutes.
- Allow the doughnuts to cool in the tin for about 10 minutes.
Making the Icing
- In a small saucepan, combine coconut oil, coconut milk, light brown sugar, and white sugar to make the caramel icing.
- Stir constantly over medium heat until the mixture becomes a smooth, thick caramel sauce.
- Dip each cooled doughnut in the caramel, and place on serving plates.
Drizzling
- For the white drizzle, mix powdered sugar with water until it reaches the desired consistency.
- Drizzle the icing over caramel-dipped doughnuts and allow to set.
