Vegan Matcha Doughnuts

These vegan matcha doughnuts are every matcha lover’s dream-come-true, with a hint of matcha in the batter, and a sweet matcha glaze that really brings that green tea flavour home. What’s more, they’re oven-baked, with under 250 calories per doughnut, plus much lower in fat and sugar than your typical fried doughnut, while just as delicious.

Course Dessert

Cuisine Western

Prep Time 10

Cook Time 15

Total Time 25

Servings doughnuts

Ingredients

½ cup plant-based milk (I used almond milk)
1 teaspoon vanilla extract
2 ½ tablespoons refined coconut oil, melted
1 cup all-purpose flour
⅓ cup granulated sugar
1 tablespoon matcha powder
1 ½ teaspoon baking powder

Matcha Glaze

½ cup powdered sugar
¼ teaspoon matcha powder
1 tablespoon plant-based milk

Instructions

Preheat the oven to 350°F (175°C) and grease your doughnut pan.
In a small bowl, whisk together the wet ingredients - milk, vanilla extract and coconut oil. In a larger bowl, mix the dry ingredients - flour, sugar, matcha powder and baking powder.
Pour the wet ingredients into dry and mix until just combined.
Portion the batter evenly among the 6 doughnut moulds. Bake for 15 minutes, remove from the oven and let them cool for 10 minutes before removing from the pan.
For the glaze, whisk together the powdered sugar and matcha powder, then whisk in the almond milk until smooth.
Dip each doughnut in the glaze and let the excess glaze drip off.

Nutrition