Baked vegan Biscoff donuts (Cakey)

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 melt after measuring, melted
• 200 ml soy milk ¾ cup, unsweetened
• 1 Teaspoon vanilla extract

For the Biscoff icing:

• 5 Tablespoons Lotus Biscoff spread (smooth version)
• 5 Tablespoons soy milk unsweetened
• 1 Tablespoon icing sugar

To top:

• 10 Biscoff biscuits