Easy Vegan Matcha Donuts
Ingredients
- 1 cup (128g) flour (spelt was used but you can sub with regular flour)
- 1/4 cup (50g) coconut sugar
- 1 Tbsp (7g) @unicornsuperfoods Matcha Powder
- 1 tsp (3g) baking powder
- 1/2 tsp (1.5g) baking soda
- pinch of salt
- 3/4 cup (177ml) plant milk (almond milk was used)
- 1 tsp apple cider vinegar
- 2 Tbsp (30ml) maple syrup
- 2.5 Tbsp (35ml) coconut oil, melted
- 1/2 tsp vanilla extract
Matcha glaze
- 1 cup (225g) powdered sugar
- 1/4 tsp @unicornsuperfoods Matcha Powder
- 1 tsp lemon juice
- 1 tsp almond milk
Preparation
Preheat the oven to 350°F (175°C) and slightly grease a donut pan.
Combine the dry ingredients in a bowl and whisk together. Combine the wet ingredients in a separate bowl and mix together. Pour the wet into the dry ingredients and mix with a spatula until just combined (don't over mix).
Spoon the batter into 6 donuts molds until 2/3 full and even out as much as possible on the top. Place in the oven and bake for 8 minutes. Remove from the oven and transfer to a wire rack for cooling.
For the glaze, add all ingredients to a bowl and whisk together until smooth. Dip the top of each donut into the glaze and place on the wire rack for cooling. Dust with more matcha and enjoy!
