Sea Salted Caramel Sauce:

1. Make the vegan salted caramel sauce first so it has time to thicken and cool. To prepare the caramel sauce place 1 cup of organic cane sugar and 2 tablespoons coconut oil in a saucepan and heat on medium. 
2. Continue to stir the sugar to prevent it from burning. As the sugar heats up it will begin to melt. Keep stirring until all the sugar has melted and the liquid is brown.  This can take up to 10 minutes to melt completely.
3. Turn the heat off and whisk in 3 tablespoons of coconut cream, one at a time. Make sure the coconut cream is at room temperature to prevent shocking the caramel causing it to harden too fast. 
4. Then whisk in 1/4 cup of oat milk and turn the heat back on to medium. 
5. Bring the caramel to a low boil while stirring continuously. Allow the caramel to bubble for 2 minutes on low heat while stirring, and then remove from the stove. 
6. Sift 1/2 teaspoon beet powder into the caramel and sprinkle with sea salt. Stir until these are blended into the caramel and add 2 drops of white frosting color if desired to change the caramel color to light pink.
7. Transfer the caramel into a glass container and allow it to cool while you make the cake donuts. The caramel will thicken as it cools. 

Vanilla Baked Donuts

1. Preheat the oven to 350 degrees and grease a donut pan well.
2. In a medium bowl combine 1 teaspoon of apple cider vinegar with 2/3 cup of oat milk. Set aside and let curdle for 3 minutes to form a vegan “buttermilk”. 
3. In another bowl combine 1 cup of all-purpose flour, 1/4 teaspoon salt, 3/4 teaspoon baking powder, 1/4 teaspoon of baking soda, and whisk together. 
4. Then add 1 teaspoon of vanilla, 2 tablespoons of extra virgin olive oil, and 1/2 cup organic cane sugar to the vegan buttermilk mixture and stir.
5. Add the dry ingredients to the wet and stir just until combined. Avoid over stirring the batter to keep the donuts fluffy. 
6. Transfer the donut batter to a piping bag with a wide tip for the easiest and cleanest way to fill the donut molds. Then squeeze the batter to fill each donut mold evenly. Alternatively, you can use a spoon and carefully fill each.
7. Transfer the donuts to the oven and bake for 13-15 minutes until a toothpick comes out clean from the center of the donut. 
8. Then remove the donuts from the oven and allow them to cool inside the pan for 5 minutes before transferring them to a wire cooling rack to finish cooling.
9. While the donuts cool, prepare the vanilla bean glaze.

Vanilla Bean Glaze

1. In a small bowl, combine 1 cup of sifted organic powdered sugar with 2 1/2 tablespoons water, and 1/2 teaspoon vanilla bean paste. Whisk the ingredients together until a smooth glaze forms.
2. If the glaze is too thick add additional water 1 teaspoon at a time until desired thickness is reached.
3. After the donuts are cooled, dip the donuts in the vanilla bean glaze and return to the cooling wrack. Repeat until all the donuts are glazed. 
4. When the glaze has hardened, drizzle the sea salted caramel over the donuts. If the caramel is too thick you can reheat it for a few seconds in the microwave until soft enough to drizzle. 
5. Then sprinkle a tiny bit of pink edible sparkles on top of each donut and enjoy!