Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
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 until risen and an inserted skewer comes out clean
For the glaze:
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
To decorate:
If you wish to decorate, scatter over freeze-dried strawberries or raspberries, rose petals or desiccated coconut whilst the icing is still wet
Notes
*You can alternatively use almond flour**If you don’t have a donut tin, this batter works really well for cupcakes, just remember to adjust the cooking time as necessary!