Baked Biscoff Donuts

Baked Biscoff Donuts
Recipe found at http://thetolerantvegan.com/2012/03/baked-biscoff-donuts/
Makes 12-16 donuts


Donut Ingredients:
  • 3/4 cup vanilla soy milk
  • 1 tablespoon distilled white vinegar
  • 2 cups cake flour
  • 3/4 cup refined sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1/2 cup vanilla soy yogurt
  • 2 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute, melted
  • 1/2 cup Biscoff spread

Glaze Ingredients:
  • 3/4 cup confectioners' sugar
  • 1/4 cup soy creamer
  • 1/3 cup Biscoff spread

Directions:
  1. Preheat your oven to 425 degrees Fahrenheit 
  2. Spray a donut pan with nonstick spray.
  3. In a small bowl, stir together the soy milk and the distilled white vinegar and set it aside. Let it do its cool, buttermilk-making thing while you whip together the rest of the batter.
  4. In a large bowl, whisk together the flour, refined sugar, baking powder and nutmeg. 
  5. Stir in the soy yogurt, melted vegan butter substitute and your milk/vinegar combo. 
  6. Add in the Biscoff spread and stir by hand until all the ingredients are fully combined. 
  7. Fill the pan 3/4 of the way and bake the donuts for 7 minutes or until the tops spring back when you touch them. 
  8. Let the donuts cool to room temperature 
  9. Make the glaze by stirring all of the ingredients together in a bowl. For thicker glaze, add more confectioners' sugar. 
  10. Dunk each donut into the glaze and eat up.
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