Vegan Matcha Donuts (Print version)
Soft baked Vegan Matcha Donuts with a tender crumb, clean green tea flavor, and a smooth dairy-free matcha glaze.
# Ingredients:
For the donuts
01 -
1 3/4 cups (220 g) all-purpose flour
02 -
2/3 cup (135 g) granulated sugar
03 -
2 teaspoons baking powder
04 -
1/4 teaspoon baking soda
05 -
2 teaspoons matcha powder, sifted
06 -
1/2 teaspoon fine salt
07 -
1/4 teaspoon ground nutmeg, optional
08 -
3/4 cup (180 ml) unsweetened plant milk
09 -
1 teaspoon apple cider vinegar
10 -
1 teaspoon vanilla extract
11 -
1/4 cup (60 ml) neutral oil, plus more for the pan
For the matcha glaze
12 -
1 cup (120 g) powdered sugar
13 -
1 teaspoon matcha powder, sifted
14 -
2 tablespoons unsweetened plant milk, plus more as needed
15 -
1/2 teaspoon vanilla extract
16 -
Pinch of fine salt
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease a 10 to 12 cavity donut pan well with neutral oil or baking spray.
02 -
Stir the plant milk and apple cider vinegar together in a measuring cup. Let it stand for 5 minutes while you mix the dry ingredients.
03 -
In a large bowl, whisk the flour, sugar, baking powder, baking soda, sifted matcha, salt, and nutmeg until evenly combined.
04 -
Add the milk mixture, vanilla, and oil to the dry ingredients. Stir just until no dry streaks remain. Do not beat the batter.
05 -
Pipe or spoon the batter into the donut pan, filling each cavity about three-quarters full. Bake for 10-12 minutes, until the tops spring back and a toothpick comes out clean.
06 -
Let the donuts cool in the pan for 5 minutes, then move them to a wire rack. Cool completely before glazing.
07 -
Whisk powdered sugar, sifted matcha, plant milk, vanilla, and salt until smooth. Dip the cooled donuts into the glaze and return them to the rack until set.
# Good to know:
01 -
Best eaten the day they are baked.
02 -
Sift matcha before adding it to prevent bitter clumps.
03 -
Freeze plain, unglazed donuts for up to 2 months.