Air Fryer Baked Doughnuts
These eggless and dairy-free air fryer baked doughnuts are light, tender, and perfect for a fall treat, topped with a buttery-style caramel icing.
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.
Notes
For added flavor, sprinkle with cinnamon after caramel. Best served fresh, but can be stored in an airtight container in the fridge.