Vegan Matcha Baked Donuts (GF)

Vegan Matcha Baked Donuts (GF)

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!

Vegan Matcha Baked Donuts (GF)

I love using matcha in baked goods as it adds a lovely green colour, earthy flavour and multiple health benefits.

Vegan Matcha Baked Donuts (GF)

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. 

Vegan Matcha Baked Donuts (GF)

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!

Vegan Matcha Baked Donuts (GF)

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!

Vegan Matcha Baked Donuts (GF)

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!

Looking for more matcha recipes? I love using matcha in healthier sweet treats, and have used it to make everything from brownies and shortbread to chocolate truffles and panna cotta!

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Vegan Matcha Baked Donuts (GF)
Yields 24
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
For the donuts
  1. 4 tablespoons coconut oil (or sub olive or vegetable oil)
  2. 115ml (1/2 cup) milk, any kind
  3. 1 tablespoon vinegar
  4. 6 tablespoons maple syrup (or sub any other sweetener)
  5. 1 teaspoon vanilla extract
  6. Pinch of salt
  7. 75g (2/3 cup) ground almonds
  8. 75g (2/3 cup) gluten-free flour (or sub plain flour if not gluten-free)
  9. 1 teaspoon baking power (ensure gluten-free if necessary)
  10. 1/4 teaspoon bicarbonate of soda
  11. 1/2 teaspoon matcha green tea powder, to taste
For the glaze
  1. 1 tablespoon coconut oil
  2. 2 tablespoons maple syrup
  3. 1/4 teaspoon matcha green tea powder
  4. To decorate (optional): freeze-dried strawberries or raspberries, rose petals, desiccated coconut
For the donuts
  1. Preheat oven to 180 degrees (350 degrees)
  2. 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)
  3. Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
  4. Sift in the flour, baking powder, bicarbonate of soda and matcha green tea powder
  5. Mix well, adding a tiny splash more milk if it’s looking too dry
  6. Transfer mixture to the greased donut tin*
  7. Bake in oven for around 10 minutes
For the icing
  1. Melt the coconut oil in a bowl over a saucepan of boiling water or a microwave
  2. Mix in the maple syrup and matcha green tea powder
  3. Once out of the oven, remove the donuts from the baking tin and place on a wire rack
  4. Dip them into the glaze one by one and place back on the wire rack to cool
  5. If you wish to decorate, scatter over freeze-dried strawberries or raspberries, rose petals or desiccated coconut whilst the icing is still wet
Notes
  1. *If you don’t have a donut tin, this batter works really well for cupcakes, just remember to adjust the cooking time as necessary!
Rhian's Recipes http://www.rhiansrecipes.com/

2 thoughts on “Vegan Matcha Baked Donuts (GF)

  1. I’m so gonna make these for my friends! Been challenging myself to make some food I’ve not try making so I invited my friends over just to taste test the food, hahaha! :3 I was wondering if you have a salted caramel version for the glaze? Are there any substitution for pure gluten free flour? :O

    1. Hi Melissa, thank you so much for your interest in the recipe! For salted caramel, you could try making date caramel (by blending up dates), thinning out with water until you achieve the right consistency and adding a pinch of salt? I’ve never tested it with rice flour instead of the gluten-free flour blend but I think it would probably work with rice flour or brown rice flour in place of the gluten-free flour. But as I’ve said I haven’t tested it this way so can’t guarantee results…please let me know how you get on if you do try this recipe! Thanks! 🙂

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