For the doughnuts (makes about 20):
2 cups of plain flour
1½ tsp. baking powder
½ tsp. salt
¼ cup granulated sugar
½ cup non-dairy milk
50 g/1.75 oz. vegan butter
2 Tbsp. rapeseed oil/ oil of choice
1/3 cup of sugar for dusting the doughnuts in
seeds from 1 vanilla pod (optional)
Sunflower oil for deep frying

For the caramel sauce (makes about 1 cup):
1/2 can of full-fat coconut milk
1/2 cup raw granulated cane sugar
2 Tbsp. maple syrup
pinch of salt
1/4 tsp. vanilla extract
2 Tbsp. coconut oil