Vegan Oreo Donuts

This fluffy, airy vegan baked doughnut is topped with a frosting made from coconut yoghurt and crunchy, chocolatey biscuits. They are simple to create, packed in protein and chock full of chocolate flavour.

Ingredients

For the Donuts

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened almond milk (or any plant-based milk)
1 teaspoon apple cider vinegar
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/4 cup crushed vegan Oreo cookies (about 5 cookies)

For the Glaze

1 cup powdered sugar
2 tablespoons unsweetened almond milk (or any plant-based milk)
1/2 teaspoon vanilla extract
Crushed vegan Oreo cookies for topping

Instructions

Preheat your oven to 350°F (175°C). Grease a donut pan with cooking spray.
In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix together the almond milk and apple cider vinegar. Let it sit for a minute to curdle.
Add the applesauce and vanilla extract to the almond milk mixture. Mix well.
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the crushed Oreo cookies.
Spoon the batter into a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean.
Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

For the Glaze

In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.
Dip the cooled donuts into the glaze, allowing any excess to drip off.
Sprinkle crushed Oreo cookies on top of the glazed donuts.