Indulge in the irresistible magic of these vegan Biscoff doughnuts! These baked doughnuts are the perfect blend of fluffy and moist, sweet with full of biscoff flavour, and the luscious biscoff glaze adds extra decadence to the doughnuts. Whether it’s breakfast or dessert, elevate your day with this easy, fool-proof recipe that’s as fun to make as it is to eat! Ideal for gatherings like home parties or a sweet personal treat.
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Table of Contents
Brace yourself for a treat that’s going to completely dazzle your taste buds! Today, we’re diving into the scrumptious world of baked vegan Biscoff doughnuts. Yes, you read that right—fluffy, moist, and filled with that iconic Biscoff spread flavour that we all adore. This truly is one of the best biscoff recipes I’ve made so far! And, you can whip up this recipe within just 30 minutes. Let’s get baking!
Recipe overview – why you’ll love this vegan biscoff donut recipe
- Level: Easy
- Taste: Cosy biscoff caramel
- Texture: Moist and fluffy
- Diet: Plant-based, dairy-free, eggless, soy-free, can be gluten-free
- Time: 30 mins
- Occasion: Breakfast, dessert, picnic, Christmas, Thanksgiving
Main ingredients and substitution
You’ll need the basics you probably already have like flour, sugar, and baking powder for this biscoff doughnut recipe! Of all those ingredients, what makes these doughnuts truly special is the star of the show—Biscoff spread. If you can’t find biscoff spread in your country, you can also use any other speculoos biscuit spread instead, it will make wonderful doughnuts too!
*Use room temperature ingredients unless otherwise instructed.
Almond milk: I used almond milk for its nutty flavour to go with caramel biscoff flavour, it works amazing! It adds a subtle creaminess too. Feel free to use any plant milk you love if you like, such as soy milk, oat milk, etc.
Biscoff spread: The queen of this recipe, Biscoff spread! It comes in smooth and crunchy, I used a combination of smooth and crunchy but you can use either of them. If it’s unavailable, you can use speculoos biscuits, or try using almond or peanut butter for a nutty twist. You may need to adjust the consistency of the batter if swapping with nut butter.
Vegan butter: I used vegan butter from Naturli as usual. Vegan butter helps make the doughnuts moist and soft. If you don’t have access to vegan butter, coconut oil could also work. However, the texture will likely be more oily as coconut oil doesn’t contain water like vegan butter.
Note: Substitution may change the final taste and texture of this recipe.
*I use bone char-free sugars for all of my recipes. I cover the topic in my article Vegan Baking 101. Go to the “Is sugar vegan?” section to learn more!
Recommended equipment for this recipe
Silicone doughnut mould: A non-stick silicone doughnut mould is essential for perfect doughnut shapes. I used a 10cm (4inch) doughnut mould and it made 6 doughnuts in total. Smaller ones would make ~10 doughnuts. You can also use a metal one too. If using a metal one, don’t forget to grease before pouring the batter.
Piping Bags: I just used a spoon to put the batter in the mould but you can also use a piping bag to pipe the batter into the doughnut mould.
Wire Cooling Rack: For letting those doughnuts cool down.
*The ingredient list and measurement for this recipe can be found in the recipe card at the bottom.
How to make vegan biscoff doughnuts
Step 1: Preheat and Prepare
Start by preheating your oven to 180°C ( 350°F ). While it’s heating up, grease your doughnut mould using a pastry brush for easy removal later on.
Mix the almond milk and apple cider vinegar together to make vegan buttermilk. Set it aside. It becomes nice and thick which works wonders for the doughnuts!
Step 2: Make the batter
Let’s make the doughnut batter now! In a large mixing bowl, whisk together the vegan buttermilk, melted vegan butter, vanilla extract, and melted biscoff spread until smooth. Add the plain flour, brown sugar, and baking powder to the wet mixture and mix with a large wooden spoon or silicon spatula until it’s just combined. Do not mix too much! As I always say, mixing too much can cause the doughnuts to be dense, tough, and rubbery because of gluten formation.
Step 3: Bake!
Using a spoon or a piping bag, fill the greased doughnut mould about three-quarters full with your batter. Smooth out the tops for a nice finish. Pop the filled doughnuts into your preheated oven and bake for about 20-23 minutes. The doughnuts will start rising and the top will look slightly golden with an amber hue. Do a toothpick test to be sure it’s done.
Take the doughnuts out of the oven once baked and let it cool down in the mould for about 5-10 mins. Remove them from the mould and transfer them to a cooling rack to cool further.
Step 8: Make Biscoff glaze
While your doughnuts are cooling, it’s time to make the delicious luscious Biscoff glaze. First, mix the icing sugar and almond milk together until smooth. Melt some Biscoff spread gently in the microwave, add it to the icing mixture then whisk it together again until smooth. How easy!
Step 9: Glaze and Serve
Once your doughnuts are completely cooled, dip each doughnut into the glaze, making sure to cover them evenly on one side. Carefully flip and place them back on a cooling rack or wire rack to let the glaze set.
Once the glaze is set, drizzle some melted biscoff spread in a wave shape and top them off with some crushed biscoff biscuits. This is optional but it makes the doughnuts look much prettier! Plate them and enjoy.
Serving tips and ideas
- If you have leftover doughnuts, why not layer or crumble some over your favourite vegan ice cream for a biscoff doughnut ice cream sundae! This will make a seriously decadent and indulgent dessert for a cosy film night or Sunday afternoon tea.
- Or, top a doughnut with a scoop of vegan vanilla or coconut ice cream! It elevates the doughnut into a sweet little dessert.
- Or simply, serve with fresh berries to add a tart, refreshing contrast and healthy vibe.
- Something awesome, a doughnut cream sandwich! Cut a doughnut in half, and pipe some whipped vegan cream in between. Simple but so drool-worthy.
Expert tips and tricks
For a thicker glaze layer, do a double-dipping of the glaze for a thicker and shiner top. The first dip is for the glaze base, allow it to set for a few minutes, and then dip again. There you have a nice and thick glaze like the one you see in a doughnut shop!
Biscoff Spread Consistency
If your Biscoff spread is too thick to mix into the glaze, gently warm it up in a microwave or in a double boiler before combining it with the other ingredients. This can also happen if you mix biscoff spread with cold ingredients, so make sure to use all room temperature ingredients.
Use a digital scale to weigh ingredients
Always use a digital scale rather than measuring cups when you are baking. It’s so much more accurate and measuring correctly is very important to achieve the best result.
- Want to make the doughnuts look more professional and add some texture? Sprinkle some chopped almonds, hazelnuts, or any of your favourite nuts and seeds on the glaze for professional looking finish and a nice crunch.
- You can mix in some vegan chocolate chips into the doughnut batter to make biscoff chocolate chip doughnuts. How delicious does it sound?
- If you want to enhance the cinnamon flavour in biscoff, you can add half a teaspoon of cinnamon to the batter before baking. Little goes a long way!
How to store
- Room Temperature: Keep them in an airtight container and consume them within the day of baking. If you are living in a particularly hot climate, store the doughnuts in the fridge to keep them fresh.
- Fridge: Place them in an airtight container separated by parchment paper layers and store in the fridge for up to 3-4 days. You can let them sit at room temperature or lightly warm it up in a microwave when serving.
- Freezer: For a longer storage option, you can store the doughnuts in the freezer. Wrap each doughnut individually in cling film, then place them in a freezer-friendly airtight container. Freeze for up to 2-3 months. Defrost in the fridge or on the kitchen top before serving. Optionally warm them up gently in a microwave for a freshly baked texture.
*Although you can store this recipe in the fridge or freezer, it’s always best to consume it fresh and as soon as possible.
Q and A
Can I use a muffin pan instead of a doughnut pan?
Yes, if you don’t have a doughnut mould, feel free to use a muffin tray. The baking time should be around the same, 23 mins. To check if it’s done, insert a toothpick in the centre and if it comes out clean, it’s done. If it has wet batter, bake for another 2-3 mins.
How do I know when the doughnuts are done?
You can do a toothpick test to see if they are done around 20mins mark. The doughnuts should rise and the top should look golden amber.
Is the Biscoff glaze a must?
I absolutely recommend you to glaze the doughnuts, but, they are still delicious with subtle sweetness even without it. You can coat the doughnuts with some granulated sugar after baking too if you don’t have time to make the biscoff glaze.
Can I add fillings to these doughnuts?
Because these doughnuts are baked, it’s probably difficult to fill them with something like custard since it’s denser than fried doughnuts.
Can I deep-fry these doughnuts?
I haven’t tried deep frying these doughnuts and I doubt that it will work as this recipe was developed to be baked. However, I will be making a fluffy fried version as well so will keep you posted!
Want to master the basics of vegan baking?
Check out Vegan Baking 101 – the beginner’s guide to vegan baking for you to become an excellent vegan baker and familiar with the basics of vegan baking, ingredients, and techniques with useful tips!
You will LOVE these biscoff doughnuts because they are:
- moist and fluffy
- easy to make baked doughnuts
- ideal for home parties
- full of delicious biscoff flavour
Want more recipes like this?
Try my other delicious biscoff recipes you might enjoy!
Please leave a comment and rate this recipe with 5 stars in the comment section below if you like the recipe! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!