A gluten-free indulgence, these miniature sized cake donuts use grey sea salt caramel from CCmade, a small batch artisanal caramel company based in Berkeley, California.  I was introduced to this sugary heaven through Hatchery, a subscription service that sends you a monthly "tasting box" with interesting and delicious artisan made food products.   



by brunchpants

prep time: 20 minutes // cook time: 15 minutes // TOTAL TIME: 35 minutes



  • 1/2 cup almond flour
  • 1 1/4 cup gluten-free flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. xantham gum
  • 1/2 tsp. cinnamon
  • 1/2 cup unsalted butter, softened
  • 1/2 cup coconut sugar
  • 2 large eggs
  • 1 1/2 cups mashed overripe bananas ( about three small ) 
  • 3/4 cup frozen raspberries
  • coconut oil spray
  • CCmade grey sea salt caramel
  • 1/2 cup shelled pistachio


  1. Preheat oven to 400 degrees.

  2. In a small food processor, pulse the pistachio's until they are evenly broken into smaller pieces.  Make sure to not over process or the nuts will be too powdery. Set aside.

  3. In a large mixing bowl whisk together gluten-free flour, almond flour baking powder, baking soda, xantham gum, salt and cinnamon.

  4. In a separate large mixing bowl, use a hand or stand mixer to whip together butter and coconut sugar until cream and fluffy.

  5. Mix in eggs one at a time into the butter mixture, until well combined.

  6. Add mashed bananas and raspberries to the butter mixture, mixing until well combined. 

  7. Slowly add the dry ingredients to the butter mixture until well blended.

  8. Pour the batter into a gallon-size, freezer bag.

  9. Snip of a small corner of the freezer bag, creating a piping bag that will help you easily squeeze the batter into a donut pan. 

  10. Generously spray your donut pan with coconut oil.

  11. Fill each donut 3/4 of the way to the top.

  12. Bake for about 15 minutes or until a knife or toothpick inserted comes out clean. 

  13. Allow the donuts to cool slightly before you add the topping.

  14. While the donuts are cooling, add the caramel to a small pot and gently heat on low until the caramel becomes soft and liquid.  If you would like your topping to be more liquid, you can add a small amount of milk and stir to get the consistency you want. 

  15. Generously pour the caramel sauce in a circular motion over the top of the donuts, allowing the sauce to drip down the sides.

  16. Sprinkle the pistachio topping while the caramel is still warm.


  • I used a 3" donut pan, however any size will work as long as you adjust the cooking time accordingly.

  • Store the donuts in an airtight container.