Vegan Matcha Doughnuts
These vegan matcha doughnuts are every matcha lover’s dream-come-true, with a hint of matcha in the batter, and a sweet matcha glaze that really brings that green tea flavour home. What’s more, they’re oven-baked, with under 250 calories per doughnut, plus much lower in fat and sugar than your typical fried doughnut, while just as delicious.
Jump to:
The Taste and Texture of Matcha Doughnuts
If you’re a fan of matcha, these doughnuts really are a must-try. Here’s what you’ll love about them:
- Made with 100% plant-based ingredients
- Under 200 calories per doughnut
- Ready in 30 minutes
- Will turn out perfect every single time
What Is Matcha?
In the past few years, matcha has skyrocketed in popularity. It started with matcha lattes that seemed too hip not to try, and continued with matcha flavoured everything. So, is matcha actually good for you? Or is it just a tasty trend? Also, what the heck even is matcha?
Essentially, matcha is green tea that’s been grown a bit differently, which is why it has a unique nutritional profile. Unlike green tea, matcha contains the nutrients from the entire tea leaf, which results in a greater amount of caffeine and antioxidants. Here are the top health benefits of matcha:
- High in antioxidants
- Provides vitamin C, selenium, chromium, zinc and magnesium
- Is rich in fire, chlorophyll and vitamins
- Boosts metabolism, due to its high caffeine content
If you’re not sold on matcha powder, but are still in the mood for making some vegan baked doughnuts, check out this recipe for vegan chocolate doughnuts.
Ingredients and Substitutions
- Plant-based milk – I used unsweetened almond milk, but other plant-based milk alternatives will work just as well. You can substitute it with dairy milk if not vegan.
- Vanilla extract – Because everything tastes better with a slight vanilla undertone.
- Coconut oil – Use melted refined coconut oil. Unlike unrefined coconut oil, refined coconut oil doesn’t have a coconut flavour, which allows the taste of matcha to really shine in these doughnuts. If you don’t have any at hand, you can substitute it with vegetable oil.
- Flour – Regular, all-purpose flour works well in this recipe. White whole wheat flour might work as well and if gluten free, you can use a gluten-free flour blend.
- Sugar – Granulated sugar works best. I don’t recommend omitting it or reducing the amount, as the doughnuts are just sweet enough to complement the slightly bitter matcha flavour.
- Matcha powder – Using high-quality matcha powder is essential for making amazing matcha doughnuts. If you already have a favourite brand that you use for cooking or homemade matcha lattes, go with that. If you don’t, I recommend trying out this matcha powder.
- Baking powder – Acts as a leavening agent. Make sure you measure it precisely, and don’t replace it with baking soda.
Step-by-Step Instructions
Step One – Mix dry and wet ingredient separately.
Preheat the oven to 350 degrees F (175 degrees C) and grease your doughnut pan. In a small bowl, whisk together the wet ingredients. In a larger bowl, mix the dry ingredients.
Step Two – Prepare the batter and bake.
Pour the wet ingredients into dry and mix until just combined. Portion the batter evenly among the 6 doughnut moulds. Bake for 15 minutes, remove from the oven and let them cool for 10 minutes before removing from the pan.
Step One – Glaze the baked doughnuts.
To prepare the glaze, whisk together the powdered sugar and matcha powder, then whisk in the almond milk until smooth. Dip each doughnut in the glaze and let the excess glaze drip off.
Matcha Doughnuts FAQs
Vegan, oven-baked, matcha-flavoured doughnuts are still doughnuts. They are much lower in calories, fat and sugar than their more traditional counterparts, and even come with some extra health benefits of matcha, but in the end they are still a dessert. And as such they’re best when enjoyed in moderation.
These are best enjoyed on the same day they’re made. Stored in an airtight container at room temperature, they can last for up to 2 days, but they won’t be quite as delicious as freshly baked. I don’t recommend refrigerating or freezing them.
More Matcha Recipes
If you’re a fellow matcha lover, I recommend checking out this recipe for matcha pancakes, these matcha-flavoured cookies, or these easy matcha muffins.
Click here for a complete list of matcha recipes.
Vegan Matcha Doughnuts
Ingredients
- ½ cup (125 g) plant-based milk, I used almond milk
- 1 teaspoon vanilla extract
- 2 ½ tablespoons refined coconut oil, melted
- 1 cup (125 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 1 tablespoon matcha powder
- 1 ½ teaspoon baking powder
Matcha Glaze
- ½ cup (60 g) powdered sugar
- ¼ teaspoon matcha powder
- 1 tablespoon plant-based milk
Instructions
- Preheat the oven to 350°F (175°C) and grease your doughnut pan.
- In a small bowl, whisk together the wet ingredients – milk, vanilla extract and coconut oil. In a larger bowl, mix the dry ingredients – flour, sugar, matcha powder and baking powder.
- Pour the wet ingredients into dry and mix until just combined.
- Portion the batter evenly among the 6 doughnut moulds. Bake for 15 minutes, remove from the oven and let them cool for 10 minutes before removing from the pan.
- For the glaze, whisk together the powdered sugar and matcha powder, then whisk in the almond milk until smooth.
- Dip each doughnut in the glaze and let the excess glaze drip off.
This is a great recipe for those who love matcha! A moist donut with a subtle tea flavor. It’s great for plant-based people and non-vegans!