These Black Sesame Miso Caramel Donuts are tender and soft with a crispy edge, topped with a nutty-sweet caramel glaze. Vegan + gluten, oil, dairy & refined sugar free.

When it comes to desserts, I’ve always been a cookie person… but lately I’ve been on a HUGE donut kick. Every sweet flavour that pops up into my head, I think “can I make this into a donut though?”, and almost always the answer is yes. I think there will be a huge donut influx the next couple of months, but hey, who doesn’t love a tender, soft and perfectly glazed donut? I’ve been super antsy to share this particular donut recipe with you guys because it is so dang good!

Since making my black sesame miso caramel sauce, I wanted to use it over donuts. I used a simple donut base without a specific flavour to really have that caramel sauce shine through. The base of the donuts alone are tender, moist with a crisp edge- made with only 7 ingredients. These donuts are super easy to make too! All you do is mix together the ingredients, divide them into the donut molds and bake them for 30 minutes. Then you just dip them in the black sesame miso caramel glaze and let them cool.

I know the hype of tahini is crazy right now, but have you tried black sesame paste? It has a very different flavour than tahini. I always go for the Japanese brand as it always has that rich, nutty and slight bitter flavour that compliments the sweet desserts that it is used in.

I can’t wait for you guys to try these donuts! And to make more donut recipes 😉

Incase I haven’t yet convinced you to try this Black Sesame Miso Caramel Donuts recipe, heres why I love them and think you will too! It’s:

  • tender

  • soft

  • moist

  • chewy

  • nutty and perfectly salted

  • vegan

  • dairy, gluten, oil and refined sugar free

  • simple and easy to make

  • & incredibly delicious!

Tips and Tricks to making Black Sesame Miso Caramel Donuts

  • Allow them to cool before consuming as the texture changes. When straight out of the oven, it may seem under cooked, but once cooled to room temp they’re perfectly cooked. If you like to eat your donuts warm, you can heat them in the microwave for 10 seconds!

  • All purpose flour can be used in place for the gluten free flour.

  • If you can’t get your hands on black sesames, tahini or white sesame’s will do too!

  • Can be stored in the fridge in a air tight container for up to 2 days.

If you recreate these Black Sesame Miso Donuts please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!



  • 1 cup gluten-free flour (120g)*

  • 1 cup almond flour (110g)

  • 1/3 cup coconut sugar (106g)

  • 1.5 tsp baking powder (7g)

  • 1/4 tsp salt

  • 3/4 cup non-dairy yogurt (160g)

  • 1/4 cup non-dairy milk (60ml)

  • 1/2 tsp vanilla



  1. Preheat oven to 350F.

  2. Mix all dry ingredients together in a large bowl.

  3. Add in the non-dairy yogurt, milk and vanilla and mix until combined.

  4. Divide between the 6 donuts molds.

  5. Bake in the oven for 30 minutes, rotating half way.

  6. Make your glaze by stirring in all the ingredients into a bowl.

  7. Once the donuts have cooled, dip each donuts into the glaze and place them on a cooling rack. Once cooled to room temp and the glaze has stopped dripping, they’re ready to enjoy!


  • SERVINGS: 6 donuts

  • PREP TIME: 5 minutes

  • COOK TIME: 30 minutes



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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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