Vegan Matcha Donuts
Matcha Lover's Dream
Equipment
- donut mold
- fine mesh sieve, piping bag (optional)
Ingredients
Dry ingredients
- 190 g (1 1/2 cups) all purpose flour or cake flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp high quality matcha powder
- 150 g (3/4 cup) white or light brown sugar
Wet ingredients
- 180 ml (3/4 cup) soy or almond milk
- 40 g (2 tbsp) unsweetened plant yogurt (like soy or coconut yogurt)
- 50 g (4 tbsp) melted vegan butter or coconut oil at room temp
Ingredients for the glaze
- 140 g (1 cup) icing sugar
- 1/4-2 tsp high quality matcha powder
- 30 ml (2 tbsp) plant milk (coconut , soy or almond)
- 15 g vegan butter, melted
- sprinkles, edible rose petals, chopped nuts for topping
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare donut tray by spraying with non-stick spray or grease with little oil. Set aside.
- Sift the flour, baking powder, matcha and salt into a mixing bowl and add the sugar.
- Whisk to combine.Add the soy milk, soy yogurt and melted coconut oil and whisk to combine.
- Transfer the donut batter into a piping bag and pipe it into the donut mold evenly or use a spoon (but it can get messy).
- Bake for 15 minutes until lightly browned on top.
- Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack.
- Allow to cool completely before glazing.
- For the glaze, combine all the ingredients in a medium bowl.
- Dip the donuts into the sugar glaze and then place onto a parchment lined baking tray and decorate with toppings.