Vegan Matcha Donuts
The flavors of matcha and maple syrup melt together in this sophisticated Vegan Matcha Donut recipe. This little beauty will perk up your morning breakfast routine!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Breakfast
Keyword: allergy-free, allergy-friendly, dairy free, egg free, matcha donuts, vegan, vegan donuts
Servings: 6 donuts
Doughnuts
- ¼ c coconut oil, melted
- ⅓ c maple syrup
- 1 tsp vinegar
- ½ tsp vanilla
- 1 ¼ c all-purpose flour
- 1 tsp baking powder
- ¼ tsp nutmeg
- ½ tsp matcha powder
- ¼ tsp salt
- ⅔ c non-dairy milk
Matcha Glaze
- ½ c powdered sugar
- ⅛ tsp matcha powder, add more for desired color
- 1 tbsp non-dairy milk
Preheat the oven to 400°F and lightly grease a 6-hole donut pan.
Melt the coconut oil place in a medium bowl. Add in the maple syrup, vinegar and vanilla and mix until combined.
In a separate bowl, combine the flour, baking powder, nutmeg, matcha powder, and salt. Alternate adding the flour mixture and the non-dairy milk to the liquid mixture and mix well. The batter should be thick.
Spoon the batter into the donut pan and bake for 10 minutes. Remove from the oven and let sit until cool. Carefully remove the donuts and remove them to a wire rack.
To make the glaze, combine all the ingredients in a shallow bowl. Dip the donuts in the glaze and place on the wire rack to let the excess glaze drip off.
Note: Gluten-free flour can be substituted for all-purpose flour. Equal amounts of granulated sugar instead of maple syrup can be used for a more subtle flavor.
Donuts are best to eat the day of baking them.