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?
- 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
- 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!