If you ever want to impress non-vegans, make this! I made these to share at work last week and they were a hit! The yoghurt in these donuts makes them so moist & moreish – trust me no one will taste that it’s vegan.
Side-note, I’m totally vibing my new white marble backdrop from @thesocialcodeau !
Anyways, here is the recipe:
BEST VEGAN CARAMEL DONUTS with COOKIE BUTTER GLAZE
Makes: 9 donuts
Makes: 9 donuts
INGREDIENTS:
Donuts:
Wet:
- 1 cup coconut sugar (or brown)
- 3/4 cup coconut yogurt
- 1 teaspoon apple cider vinegar
- 1 tsp vanilla
- 1/3 cup oil of choice
Dry:
- 1 1/2 cup self-raising flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Glaze:
- 1/2 cup cookie butter ( I used @lotusbiscoffuk )
- Crumbled @shelbys_hh choc chip cookie as decoration
METHOD:
1. Preheat the oven to 175 degrees Celsius, fan-forced. Grease two donut trays with oil/butter, or alternatively use silicone ones
2. In a large bowl, combine all the wet ingredients, stirring until the sugar semi-dissolves.
3. In another large bowl, combine the dry ingredients. Add the wet mixture to the dry and gently fold until the batter is thick and smooth.
4. Divide the batter evenly amongst the 9 donut holes
5. Bake for 10-12 minutes until a knife inserted comes out clean. Remove from oven and allow to completely cool before glazing
6. Glaze the donuts: melt the cookie butter for ~45 seconds in the microwave. Dip one side of the donut in it then revert it on a sheet of paper. Repeat for all donuts. Sprinkle over the cookie crumbs or any decorations you like. Serve!
*Storage tips: in an airtight container at room temperature for up to 2 days, or in the fridge for up to 1 week
Happy baking! Definitely let me know if you try making these!