Inspired by these chocolate ones, I decided to make some Vegan Matcha Baked Donuts. They’re easy to make, and also happen to be gluten- and refined sugar free too!
I love using matcha in baked goods as it adds a lovely green colour, earthy flavour and multiple health benefits.
I’m really pleased with how the texture of these donuts turned out – tender and fluffy as opposed to hard and crumbly, which I find is often the case with gluten-free or refined sugar free baked goods.
The base for the batter is a mixture of gluten-free flour (you can use your favourite homemade or store-bought blend) and ground almonds, which help create that essential moisture and fluff-factor.
The combination of vinegar and bicarbonate of soda is really key for this batter too, as the acidic vinegar and alkali bicarb will react in the mixture and make the cake rise – this is how you can make a sponge rise successfully without eggs!
I made these Vegan Matcha Baked Donuts using Lakeland‘s Mini Doughnuts Tin. I really recommend the Lakeland tin – it’s so handy to use as the donuts pop out really easily afterwards. Having a donut tin in your kitchen can be really useful as you can easily bake some yummy donuts that are so much healthier than their deep-fried counterparts!
I found the amount of batter I used was just enough to fill the whole donut tin, but if you have some left over you can put them into cupcake cases and make some cupcakes. And of course, if you don’t have a donut tin, this batter works really well for cupcakes, just remember to adjust the cooking time as necessary!
The final (optional but highly recommended) step for these donuts is a delicious 3-ingredient glaze – it’s shiny, perfectly sticky, and melts in your mouth – what more could you ask of a glaze? Then if you fancy, you can finish it off with a flourish of rose petals, desiccated coconut or freeze-dried berries!
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- 4 tablespoons coconut oil (or sub olive or vegetable oil)
- 115ml (1/2 cup) milk, any kind
- 1 tablespoon vinegar
- 6 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 75g (2/3 cup) ground almonds
- 75g (2/3 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 1 teaspoon baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspoon matcha green tea powder, to taste
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 1/4 teaspoon matcha green tea powder
- To decorate (optional): freeze-dried strawberries or raspberries, rose petals, desiccated coconut
- Preheat oven to 180 degrees (350 degrees)
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other type of oil)
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
- Sift in the flour, baking powder, bicarbonate of soda and matcha green tea powder
- Mix well, adding a tiny splash more milk if it’s looking too dry
- Transfer mixture to the greased donut tin*
- Bake in oven for around 10 minutes
- Melt the coconut oil in a bowl over a saucepan of boiling water or a microwave
- Mix in the maple syrup and matcha green tea powder
- Once out of the oven, remove the donuts from the baking tin and place on a wire rack
- Dip them into the glaze one by one and place back on the wire rack to cool
- If you wish to decorate, scatter over freeze-dried strawberries or raspberries, rose petals or desiccated coconut whilst the icing is still wet
- *If you don’t have a donut tin, this batter works really well for cupcakes, just remember to adjust the cooking time as necessary!