Preheat oven to 350 degrees

Add coconut milk sugar, oil, Greek Yogurt to a bowl and whisk together.

Then add in the eggs and vanilla and whisk well.

Then add in the salt, baking powder, Gluten-Free flour blend or All Purpose Flour, turmeric, ginger, and cardamom to the bowl and mix well with a whisk.

Spray a donut baking pan with cooking spray and spoon the turmeric donut mix into the donut pan.

Bake donuts for 14 - 15 minutes at 350 degrees.

When time is up, take donuts out of the oven and invert onto a cooling rack while you make the caramel sauce.

Add the butter and brown sugar to a heavy bottomed pan and set on a stove top set to medium heat.

Using a spoon, stir the mixture as the butter melts. Then add in coconut milk, salt, and vanilla and let boil for 3-5 minutes, stirring as needed.

When the caramel sauce is thickened and coats the back of a spoon, remove it from the stove.

Pour it into a bowl and let it cool some. When it has cooled a bit (should be still warm but not hot) dip the golden donuts into the caramel cause or pour the caramel over the donuts on the cooling rack.

Let sauce harden a bit on the donuts and enjoy.