Vegan Oreo Donuts made in under 1 hour. The perfect Baked Vanilla Donuts studded with chunks of Oreo and iced with Vegan White Chocolate.
1 cup All Purpose Flour 125g
3 tablespoons Sugar 40g
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 tablespoon Ground Chia Seeds
3 tablespoons Water
6 tablespoons Almond Milk
1 teaspoon Pure Vanilla Extract
3 tablespoons Vegetable Oil
9 Oreos finely chopped
Preheat the oven to 325F/165C. Spray a 6 cavity donut pan with cooking spray and set aside.
In a small bowl, combine Ground Chia and Water. Whisk well and leave for 10 minutes to gel.
In a larger bowl, combine the Flour, Sugar, Baking powder and Salt.
In YET another bowl, combine the Almond Milk, Chia Goop, Vanilla and Oil. Whisk well.
Make a well in the the dry ingredients and pour in the wet mixture. Gently stir until just combined.
Finely chop the Oreos, making sure the pieces will be small enough to fit through the piping bag. Stir Oreos into the batter and mix to combine. Transfer mixture to a piping bag and pipe batter into each donut cavity.
Bake the donuts for 12-15 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 10 minutes before releasing from the pan and transferring them to a wire rack to cool completely.
Once cooled, melt White Chocolate in a bowl (don’t overheat as it will seperate), and dip the top of each donut so that it is liberally coated. Before the chocolate sets, garnish with more chopped Oreos.
Allow the chocolate to set before chowing down!
Donuts will keep for up to 3 days in an air-tight box stored in room temperature.