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Eggless Biscoff Donuts

Baked vegan Biscoff donuts (Cakey)

Baked, cakey cinnamon donuts covered with Biscoff icing.

Course Dessert
Cuisine vegan
Keyword vegan biscoff donuts
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 donuts
Calories 256 kcal


For the donut batter:

  • 200 g Plain flour (1 + ¼ cup)
  • 1 Teaspoon Baking powder
  • 1/2 Teaspoon Cinnamon
  • 150 g Caster sugar (¾ cup)
  • 4 Tablespoons Vegan margarine, melted (melt after measuring)
  • 200 ml Unsweetened soy milk (¾ cup)
  • 1 Teaspoon Vanilla extract

For the Biscoff icing:

  • 5 Tablespoons Lotus Biscoff spread (smooth version)
  • 5 Tablespoons Unsweetened soy milk
  • 1 Tablespoon Icing sugar

To top:

  • 10 Biscoff biscuits


  1. Set your oven to 180°C/350°F (160°C/325°F for fan or convection ovens) and make sure you have two 6-hole silicone donut pans to hand.

  2. In a large bowl, mix the flour, baking powder, cinnamon and sugar together.

  3. Add the melted margarine to the bowl along with the soy milk and vanilla extract. Mix well until smooth.

  4. Divide the mixture into the donut pan holes (you'll get around 10).

  5. Bake for around 20-25 minutes, until golden brown on top and a toothpick comes out clean. Wait until they are completely cool before removing them from the donut pan.

  6. Prepare the icing by mixing the Biscoff spread, soy milk and icing sugar together. Spread this onto the donuts once they are completely cooled.

  7. Top each donut with a Biscoff biscuit if desired. (Do not add until you are ready to serve, they will go soggy otherwise.)

Recipe Notes

Nutrition Facts
Baked vegan Biscoff donuts (Cakey)
Amount Per Serving (1 donut)
Calories 256 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 88mg4%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 21g23%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.