Salted Caramel Mochi Donuts (AIP/Paleo)

Salted Caramel Mochi Donuts (AIP/Paleo)


Gluten-free and refined sugar-free, these baked mochi donuts have a soft and chewy interior with a lightly crisp exterior, dipped in a salty and sweet caramel glazing. These allergy-friendly mochi donuts are a perfect AIP/Paleo copycat for Japanese mochi donuts. The texture is really incredible — soft and chewy, with a springiness from the cassava flour and arrowroot powder, while the coconut sugar provides a delicious caramel flavor.

When my husband tasted the mochi donut for the first time, he said that it reminded him of the Pon De Ring from Mister Donut in Japan — what a compliment!


Main ingredients for Salted Caramel Mochi Donuts:

  • Cassava flour
  • Arrowroot powder
  • Coconut flour
  • Baking soda
  • Full-fat coconut milk
  • Gelatin egg
  • Apple cider vinegar
  • Maple syrup
  • Coconut sugar
  • Coconut butter & coconut oil
  • Maldon salt


RECOMMENDATIONS

  • I recommend glazing the donuts just prior to eating — this keeps the donut texture nice and light without soaking too much into the donuts. I also enjoy the donuts without the glazing if you prefer to skip this step.
  • The salted caramel glaze can be stored in a glass container in the fridge and just reheated prior to glazing. The recipe will make a bit of extra glazing so this can also be stored in the fridge. The salted caramel tastes delicious in coffee!
  • Store the donuts in an air-tight sealed container. These can be left on the counter for 3-4 days.


Salted Caramel Mochi Donuts (AIP/Paleo)

: 8-9 donuts
: 15 min
: 25 min
: 40 min
This recipe has no ratings just yet.

These allergy-friendly mochi donuts are a perfect AIP/Paleo copycat for Japanese mochi donuts.

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Ingredients
Directions
  • Step 1 Preheat the oven to 350°F. Set aside donut pans and lightly coat with coconut oil.
  • Step 2 In a small bowl, mix together the dry ingredients until well combined.
  • Step 3 In a separate medium-sized mixing bowl, mix the maple syrup, maple sugar, and vanilla together. Let sit for a couple of minutes to dissolve. Stir in the full-fat coconut milk.
  • Step 4 Pour the dry ingredients into the bowl with the wet ingredients and mix well to fully combine.
  • Step 5 Prepare the egg replacement by making the gelatin egg first. Pour 1 tbsp lukewarm water into a small cup and sprinkle the gelatin on top. Combine the water and gelatin into a paste. Add 2 tbsp of hot water to the gelatin mixture and whisk vigorously until the gelatin is dissolved and frothy.
  • Step 6 Fold the gelatin egg into the mixture and add the apple cider vinegar as the last step. Make sure to not overmix.
  • Step 7 Evenly distribute the batter into the donut pan molds, filling each mold 2/3 of the way. The donuts rise, so be sure to leave enough space at the top of the mold.
  • Step 8 Place the donut pan into the oven and bake for roughly 25 minutes.
  • Step 9 Once done, remove from the oven and let cool for 3-5 minutes before removing from the pan. Gently place donuts on a cooling rack.
  • Step 10 While the donuts are cooling, prepare the salted caramel glaze (this is optional – the mochi donuts also taste amazing without the glazing).
  • Step 11 In a small saucepan on low heat, add the ingredients for the glaze, stirring until combined and smooth.
  • Step 12 Pour the glazing into a shallow bowl and dip the donuts into the salted caramel, topping with Maldon salt if desired.

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2 thoughts on “Salted Caramel Mochi Donuts (AIP/Paleo)”

  • Hi! If I wanted to make this but am fine with using actual eggs, how many eggs would this work out to?

    • Thanks for reaching out – I am not totally sure since I am unable to eat eggs but I would suggest trying the recipe with one egg. Let me know how it turns out for you!

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