Biscoff Doughnuts
These fluffy baked wholewheat vegan doughnuts are infused with Biscoff cookie caramel spread and topped with a creamy aquafaba frosting and crushed cookies.
Servings: 20 doughnuts
Calories: 131kcal
Ingredients
Vegan Doughnuts:
- 200 g wholewheat flour
- 60 g brown/coconut sugar
- 3 tbsp Biscoff spread
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp vanilla extract
- 4 tbsp rapeseed oil
- 3 tbsp aquafaba
- 150 ml plant milk + 1 tsp vinegar/lemon juice
Aquafaba Frosting:
- Liquid from 1 tin chickpeas minus 3 tbsp
- 50 g icing sugar
- 1 tsp vanilla extract
- ½ tsp cream of tartar
Vegan Doughnut Toppings:
- 8-10 Lotus Biscoff cookies
- 2 tbsp Biscoff spread
Instructions
- Preheat oven to 180℃.
- In a bowl, combine the rapeseed oil, sugar, aquafaba, vanilla extract and milk.
- Mix the dry ingredients together and beat into the wet mixture and mix until a smooth batter forms.
- Fold in the Biscoff spread.
- Pour into a greased doughnut mould baking tin and bake for around 10 minutes or when a knife comes out clean.
- Allow to cool.
- For the frosting, whisk together the aquafaba and cream of tartar on high speed for 8 minutes until stiff white peaks form.
- Slowly add the icing sugar and the vanilla extract until peaks become glossy (another 5-7 minutes).
- Spread on top of the doughnuts.
- Sprinkle with crushed Biscoff cookies and drizzle with spread.