Vegan Matcha Donuts
Vegan Matcha Donuts are a delightful sweet treat with an aromatic green tea flavor, perfect for breakfast or snacking. These guilt-free indulgences are easy to make and fit various dietary preferences.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour Foundation for fluffy donuts.
- 2/3 cups granulated sugar For sweetness.
- 2 teaspoons baking powder Leavening agent.
- 1/4 teaspoon baking soda Helps donuts rise.
- 2 teaspoons sifted matcha powder Provides green tea flavor.
- 1/2 teaspoon fine salt Enhances flavors.
- 1/4 teaspoon ground nutmeg Optional spice addition.
Wet Ingredients
- 3/4 cups unsweetened plant milk Keeps the donuts moist.
- 1 teaspoon apple cider vinegar Adds tanginess.
- 1 teaspoon vanilla extract Adds warmth and depth.
- 1/4 cup neutral oil For moist texture.
Glaze
- 1 cup powdered sugar Base for the glaze.
- 1 teaspoon matcha powder For flavor and color.
- 2 tablespoons unsweetened plant milk To achieve desired consistency.
- 1/2 teaspoon vanilla extract Adds flavor.
- pinch fine salt Enhances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a measuring cup, combine the plant milk and apple cider vinegar. Let this mixture sit for 5 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, matcha powder, salt, and nutmeg (if using).
- Pour the milk mixture, vanilla extract, and oil into the bowl with the dry ingredients. Stir until just combined.
- Fill each donut cavity about three-quarters full with the batter.
Baking
- Bake in the preheated oven for 10-12 minutes.
- Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Glazing
- Whisk together the powdered sugar, matcha powder, plant milk, vanilla extract, and salt until smooth.
- Dip each cooled donut in the glaze, allowing excess to drip off, then let them sit before serving.
Notes
Consider adding lemon zest to the glaze for a refreshing twist or cocoa powder for a chocolate flavor. Store in an airtight container for 1-2 days or freeze unfrosted for up to 3 months.