These baked Biscoff Doughnuts are my new favourite go-to tea time treat! Fluffy, cakey doughnuts infused with Biscoff cookie caramel spread and topped with creamy vanilla aquafaba frosting and crushed Biscoff cookies. When I made my vegan Biscoff Brownie Cheesecake, these doughnuts were inevitable!
I am a huge doughnut fan, but I limit myself due to the cooking method used to make the conventional ones. Baked doughnuts however, not that’s another story! Unlike the fried version however, these do not contain yeast and are a little more cakey than they are bready. However, the use of wholewheat flour in these rather than the refined white flour tends to give it a bit more of a bready taste and texture.
Questions about Biscoff Doughnuts
How to make Biscoff Doughnuts?
To make Biscoff Doughnuts, you will need oil, sugar, vanilla, oat flour, baking powder, chocolate, cocoa powder, flax eggs and milk for the brownie base. For the cheesecake topping you will need cashews, coconut milk, sugar, vanilla extract, Biscoff cookies and Biscoff spread. The ingredients for the brownie will all be mixed intoa smooth batter and baked. When this is cooled, the other ingredients will be spread and poured on top and then set in the fridge. Sprinkles will be added at the very end.
What is aquafaba?
Aquafaba literally translates as ‘bean water’. When beans are boiled, a complex mixture of proteins and starch seep out into the water. This nutrient-rich liquid when whisked resembles the texture and appearance of whipped egg whites. It can be used in a similar way to cream as well as an egg white replacement in recipes such as baked meringues, frosting, cakes and macaroons to list a few.
How to make aquafaba frosting?
To make aquafaba frosting you need the liquid from a can of chickpeas, icing sugar, cream of tartar and vanilla extract. Add the cream of tartar to the chickpea water and using an electric whisk on higher speed, whisk the mixture for at least 8 minutes until white, stiff peaks form. Add the vanilla extract and the caster sugar, little by little, and continue to whisk another 5 minutes until mixture becomes glossy but remains stiff and creamy. Keep in the fridge until use. Use on the day, preferably immediately as the texture is lost and it must be re-whipped if left too long.
Is Biscoff spread vegan?
Biscoff spread is vegan, but it is not gluten-free. Its main ingredients consist of Lotus Biscoff cookies, sugar and oil which is processed into a caramel-like buttery spread.
How to store vegan doughnuts?
Vegan doughnuts can be stored for up to 2 days in an airtight container out of the fridge. In a freezer they can be preserved for up to 3 months. However, as with most doughnuts, they are best eaten on the day.
These Biscoff Doughnuts are…
- Made with wholewheat flour
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- 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
- 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
- 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.
Made this Recipe?
If you had a go at these Biscoff Doughnuts please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!