baked biscoff donuts

Every time I waltz through the airport in search of the gate that houses my plane to Kentucky, there are two thoughts on my mind. 1. I hope our flight is on time. 2. I hope they offer Biscoff cookies on the plane. Did you guys know that Biscoff cookies are vegan? They totally are! And also, prepare to have your mind blown…

Biscoff makes a SPREAD! WHAT!?

It tastes just like the cookies. You can use it as a substitute for peanut butter. You can spread it on bread and bananas and apples. Or you do what comes naturally: use it to make donuts.

But before we stuff our faces with donuts, I want to introduce you to someone new. His name is Oscar, and he’s here to steal your heart.

This photo is courtesy of Thea, a super sweet, kind and hilarious TTV reader. Thea’s mom is lucky enough to call Oscar her own. Don’t you wish you knew Oscar, too?

I know I do. Look at that face. Even though he kind of looks like he wants to murder us in this photo, he is so precious!

Let’s eat some donuts, count down the days until Kentucky wins their next basketball game and daydream about rubbing noses with Oscar. Sound good?

Baked Biscoff Donuts
Recipe adapted from Candy Girl
Makes 12-16 donuts
Printable recipe

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

Preheat your oven to 425 degrees Fahrenheit and spray your donut pan with nonstick spray.

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.

In a large bowl, whisk together the flour, refined sugar, baking powder and nutmeg.

Stir in the soy yogurt, melted vegan butter substitute and your milk/vinegar combo.

Add in the Biscoff spread and stir by hand until all the ingredients are fully combined.

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.

Let the donuts cool to room temperature while you make the glaze.

The glaze is easy to make. Just stir all of the ingredients together in a bowl. For thicker glaze, add more confectioners’ sugar. Dunk each donut into the glaze

and eat up!

23 thoughts on “baked biscoff donuts

  1. Oscar is thrilled to be a part of a post about donuts. He said that I have to make them when I petsit next week. He also suggested that we call them Biscoff Oscars; I told him that the fame was going to his head.

  2. Great adaptation! I loved these donuts and am thrilled you were able to adapt them to your dietary preferences. Biscoff cookies are the best, aren’t they? Go Cats!

  3. Oh wow! This is the second speculoos donut recipe I have seen recently. I can’t wait to try both. I knew I had been saving my last jar for something special!

  4. Oh these look delicious! And Oscar seems to stare right into your soul. Beware of his judgement y’all!

  5. Speculoos is hard to hunt down in these parts, so whenever I get my hands on it my first instinct is to eat the entire jar with a spoon. One of these days I’m going to have to branch out and actually bake with it.
    Oscar is such a cutie…even if he looks like he wants to murder as all 😉

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  7. Is biscoff the equivalent to peanut butter?? would I be able to substitute it for the biscoff spread??

    • Hi Danielle,
      Biscoff spread is a cookie butter, but it has a texture similar to non-natural peanut butter. So you can probably substitute, but make sure to use peanut butter that isn’t all natural. Or if you have a Trader Joe’s nearby, their Speculoos Cookie Butter is the same as Biscoff spread. Thanks!

        • Hi Kammie! Thanks for stopping by. The texture isn’t the same as the biscoff spread (there is no oil separation with the cookie butter/biscoff spread) so the texture of the donuts will be different, although I still believe that it will taste good. For the glaze, maybe add a little vegan butter substitute if the texture isn’t creamy enough once you mix it all together. I can’t say since I haven’t tried it, but I believe this will work.

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  9. My life has become better from learning that Biscoff Spread is vegan. I am going to buy cake flour today and make these. Thanks for the yummy recipe!

    • I hope you like the donuts! I’ll never forget the glorious day that I found out the spread is vegan. Best day ever.

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    • Hi Amanda! You can do either. I used a spoon, but I had to be careful to spread it out evenly in the pan, otherwise I’d have lopsided donuts. Piping would probably be much easier.

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