Vegan Vanilla Doughnuts topped with peanut butter glaze, melted chocolate and a homemade peanut butter cup.
If you're a big peanut butter fan then you've come to the right place.
I am obsessed with peanut butter at the moment and I'm incorporating it into a lot of my recipes currently and they're going down a treat!
The combo of the peanut butter glaze and the homemade peanut butter cups just make these doughnuts incredibly tasty.
You'll be craving these doughnuts for weeks after you've tried them, and I promise, they won't be around for long!
Things You'll Need To Bake Vegan Peanut Butter Cup Glazed Doughnuts
2 silicone doughnut moulds (for 6 doughnuts)- 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.
Chunky peanut butter
12 Cupcake cases (and place in a cupcake tray if you have one)
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 glazing.
Add the toppings before the glaze has set to ensure they stick.
Ensure the base layer of chocolate has set before adding the peanut butter when making the peanut butter cups.
Recipe
Prep Time | Bake Time | Makes |
1 hour 30 minutes - 2 hours | 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 peanut butter glaze 30g chunky peanut butter 100g icing sugar 3 tbsp soya milk
For peanut butter cups
200g vegan dark chocolate 12 tsp chunky peanut butter
Toppings
Melted vegan dark chocolate
Method 1. Preheat the oven. Prepare two doughnut 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, melted vegan butter and whisk in, until smooth. 4. Move the doughnut 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. While the doughnuts are baking you can make your peanut butter cups. Melt the chocolate in the microwave or in a bowl over simmering water. Using a teaspoon, spoon some chocolate into each cupcake case, ensuring the base is fully covered and about 5-6mm up the side of the cupcake case. Do this for all 12 cupcake cases. Place in the freezer for 10 minutes until set. 7. Once set, remove from the freezer and add a tsp of peanut butter into each cupcake case, smoothing down and then covering completely in chocolate. Place in the fridge to set until you are ready to use them. 8. Remove the doughnuts from the oven and let cool for a few minutes before transferring them to a wire cooling rack. 9. Allow to cool completely before glazing. 10. For the glaze, mix together the peanut butter, icing sugar and 2 tbsp soya milk, adding any extra milk needed until you reach the desired thickness. 11. Dip the doughnuts in the glaze so one side is covered. Drizzle each doughnut with any remaining melted chocolate from the peanut butter cups. Remove the peanut butter cups from the cupcake cases and place one on top of each doughnut. 12. Leave for 20 minutes to set. 13. Enjoy.
Loved this recipe? Make sure to check out my other vegan doughnut recipes here.
Including:
