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+ servings
mini wholewheat doughnuts covered in white fluffy frosting, caramel drizzle and biscoff cookies on glass plate
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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.
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Keyword: doughnuts
Servings: 20 doughnuts
Calories: 131kcal
Author: Reena Sharma

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.

Nutrition

Calories: 131kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 116mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg