Vegan Cookies and Cream Baked Doughnuts

Baked Vanilla Doughnuts, topped with cookies and cream buttercream and an Oreo.

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Looking for the perfect vegan baked doughnut? You've come to the right place.

These light and fluffy baked doughnuts are super easy to make, 100% vegan and delicious.

Also, the cookies and cream buttercream is the perfect topping for these vanilla doughnuts and if you disagree, I'm sorry but you're wrong.

You'll be impressing your friends and family with these easy and delicious doughnuts. If you don't already own a doughnut pan, you won't regret buying yourself one and giving this recipe a go!

I promise you won't have a shortage of people dying to try one.

Things You'll Need To Bake Vegan Cookies and Cream Baked Doughnuts

• 2 silicone doughnut moulds - I got mine off Amazon

• A mixing bowl and whisk

• A saucepan or bowl & microwave to melt the vegan spread.

• A small jug or piping bag to transfer batter into the doughnuts moulds.

• Oreo Biscuits

Baking Tips

• Grease the doughnut pans with either an oil spray or some vegan spread.

• When removing the doughnuts from the moulds, push the middle part of the mould through the doughnut and it should lift out easily.

• Allow the doughnuts to cool completely before icing.

Recipe

Prep Time	Bake Time	Makes
15 minutes	25-30 minutes	12 Doughnuts
	180°C fan

Ingredients 200g plain flour 155g caster sugar 2 tsp baking powder 1/4 tsp salt 180ml soya milk 1 tsp vanilla extract 127g vegan spread (melted) For Cookies and Cream Buttercream 50g plant butter 150g icing sugar (sifted) 1tbsp soy milk 3 Oreo biscuits Toppings (optional) Oreo biscuits Method 1. Preheat the oven. Prepare two donut trays by spraying with non-stick spray. 2. Sift the flour and baking powder into a mixing bowl and add the sugar and salt. Mix to combine. 3. Add the soy milk, vanilla and melted vegan spread and whisk in, until smooth. 4. Move the donut batter into a small jug and carefully pour into each mould, only filling about 3/4 of the way up. You can also use a piping bag to pipe the mixture into the moulds. 5. Bake for 25 minutes until lightly browned on top, and slightly coming away from the side of the mould. 6. Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack. 7. Allow to cool completely before glazing. 8. For the buttercream, whisk up the plant butter for about 5 minutes, until light and fluffy. Add in half the icing sugar and soy milk and mix until well combined, then repeat with the remaining icing sugar. Crush up the 3 Oreo biscuits and stir into the buttercream. 9. Spread a generous amount of buttercream onto each doughnut and place an Oreo in the centre, if you'd like. 10. Leave for 20 minutes to set. 11. Enjoy.

Check out my other vegan doughnut recipes here.