Cookies and Cream Baked Donuts

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A variation of this recipe for zesty lemon donuts made into a chocolatey, oreo chunked, cream topped crumbly vegan treat.

Preparation time - 25 minutes
Cook time - 15 minutes

1 Cup Plain Flour
1/3  Cup Maple Syrup
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
1/2 Cup Soya Milk
1/4 Cup Non-Dairy Butter
Egg replacement powder 
2 Tbsp Cocoa Powder
2 Crushed Oreos 

Finishing Touches
Butter frosting - icing sugar and butter
Crushed oreo

1. Preheat your oven to 180 C.

 2. Mix two table spoons of the egg replacement powder (I use Orgran No Egg, sold at Holland and Barrett) with some warm water, I add  little by little 'til I get a consistency of whipped egg white.

2.  Add the maple syrup and milk to the bowl with the egg replacer, adding the flour, butter, baking powder, salt, cocoa powder and crushed small chunks of oreo (leaving some for decoration - or just break up more tasty oreos for the topping) Making sure all is combined but do not over-work the mixture.

3. I use this donut mould, and I coat the tray with a spray oil so that it is easier to remove the donuts once cooked, spoon some mixture into each - it will make about 12-15 using this.

5. Bake for 12-15 minutes.

6. Remove from the oven, let them sit in the mould until cooled a little.

7. Once completely cooled, spread frosting on top and simply sprinkle with oreo crumbs or chunks.

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