Ingredients
Scale
- 1.5 cups all-purpose flour.
- 1.5 teaspoons baking powder.
- 1/4 teaspoon baking soda.
- 1/8 teaspoon salt.
- 1.5 teaspoons matcha powder.
- 1/2 cup sugar.
- 3/4 cup almond milk.
- 1 tablespoon apple cider vinegar.
- 1/4 cup coconut oil.
- 1 teaspoon vanilla extract.
- 1/2 cup icing sugar.
- 2 tablespoons almond milk for glaze.
- 1/2 teaspoon matcha powder for glaze.
- 1 teaspoon coconut oil for glaze.
Instructions
- Heat oven to 180°C. Grease donut pan well. Mix almond milk with vinegar and let sit 5 minutes.
- Sift flour, baking powder, baking soda, salt, and matcha. Stir in sugar.
- Whisk almond milk mixture with coconut oil and vanilla.
- Pour wet into dry ingredients, mix until just combined. Batter will be thick.
- Pipe batter into pan, filling 3/4 full. Bake 10-12 minutes.
- Rest 5 minutes in pan, then move to cooling rack.
- Mix glaze ingredients until smooth. Dip donuts and add toppings immediately before glaze sets.
Notes
Glaze sets quickly, add toppings right away.
Adjust glaze thickness with more sugar or milk.
Can use any plant-based milk.
Nutrition
- Calories: 236
- Fat: 8 g
- Carbohydrates: 39 g
- Protein: 3 g