Vanilla-lavender stuffed vegan donuts

First make your frosting and the stuffing cream,

1. Whisk together the frosting ingredients in a medium bowl until smooth and set aside.
2. Mix the cream cheese and the vegan butter in a large bowl with the help of a whisk.
3. Beat together until creamy and fluffy.
4. Add vegan cream and 1/2 cup prepared frosting, then stir until combined.
5. Cover and place the mixture in the refrigerator until ready for assembly.
6. In a large bowl, dissolve the yeast in the oat milk and let sit for about 5 minutes until it bubbles.
7. Whisk together chickpea liquid and sugar, then combine with vegan butter and salt.
8. Add flour, one cup at a time until your dough comes together and lifts off the sides of the bowl.
9. Cover the bowl with a damp towel or plastic wrap and place in a warm place to rise until doubled in size. (You can also refrigerate the dough overnight.)
10. When the dough is ready, divide it in half, roll half into a square, approximately 10×10, and cut into 16 squares.
11. Place the squares on a tray and let them rise for 30 to 45 minutes.
12. Heat about 3 inches of oil in a large saucepan to 350 degrees F (180 C) and line a plate with paper towels.
13. Drop batter squares gently, a few at a time, into the oil and fry on each side for about 30 seconds or until golden brown.
14. Remove with a slotted spoon and place on the prepared plate.
15. Then fill the little donuts using a long, narrow piping bag with the vanilla-lavender cream and insert into the center of the donuts.
16. Then pour about 1 tablespoon of frosting over each donut.
17. Decorate with some lavender flowers.

Best served immediately! Enjoy!