Speculoos Baked Donuts with Biscoff Glaze

Ingredients

  • ¾ cup unsweetened soy, almond or oat milk, at room temperature
  • 1 Tbsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1 tbsp strong coffee
  • 40 g coconut oil
  • 90 g soft brown sugar or coconut sugar, as preferred
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • 1 cup plain flour
  • 1 tsp baking powder
  • ¼ tsp fine sea salt

Biscoff glaze

  • 1/3 cup vegan Biscoff spread

To decorate

  • 2-3 vegan speculoos biscuits (I use Biscoff), crushed

Method

Preheat oven to 160°C on fan bake. Spray a 12-hole donut cake tin with oil.
 
Put milk into a small bowl, stir in the vinegar and set aside for 5-10 minutes to curdle - this creates a vegan buttermilk. Once curdled, add the vanilla and coffee.
In a medium bowl, melt the coconut oil then add the sugar, cinnamon and baking soda and use a hand whisk to mix together.
 
 
Whisk in the buttermilk mixture and then add the flour, baking powder and salt and gently stir together (leaving a few small lumps is fine). Transfer batter to a piping bag, or a sealable bag with a corner snipped out. Pipe to fill the donut holes with batter, filling each hole only about ¾ full to allow for the donuts to rise during cooking.
 
Bake for 12-15 minutes or until set.
Meanwhile, prepare the glaze by melting the Biscoff spread in a small heat proof bowl (30 seconds in a microwave will do the trick).
 
Remove the donuts from the oven, turn out onto a wire rack and let them cool for a few minutes.
Dip warm donuts in melted Biscoff spread to glaze and return to the wire rack. Decorate with a small sprinkling of biscuit crumbs.
 
Makes 12.