Description
These Matcha Baked Doughnuts are a light, fluffy treat with a unique earthy flavor from matcha powder. Made with wholesome ingredients, these doughnuts are baked, not fried, making them a slightly healthier alternative to traditional doughnuts. With various matcha decorating options, they are as visually appealing as they are delicious.
Ingredients
¼ cup melted coconut oil
⅓ cup cane sugar
1 large egg
¾ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon matcha powder
⅛ teaspoon nutmeg
Heaping ¼ teaspoon sea salt
½ teaspoon vanilla
1⅓ cups all-purpose flour
½ cup almond milk
Decorating option 1: Matcha Glaze
½ cup powdered sugar
⅛ to ¼ teaspoon matcha powder, depending on desired green color
1 tablespoon almond milk
Decorating option 2: Matcha Cane Sugar
½ cup cane sugar
¼ to ½ teaspoon matcha powder, depending on desired green color
⅓ cup melted coconut oil
Decorating option 3: Matcha Powdered Sugar
½ cup powdered sugar
¼ to ½ teaspoon matcha powder, depending on desired green color
Instructions
- Preheat the oven to 425°F (220°C) and lightly grease one standard 6-hole doughnut pan.
- In a medium bowl, whisk together the melted coconut oil and cane sugar. Add the egg and whisk until well combined.
- Stir in the baking powder, baking soda, matcha powder, nutmeg, sea salt, and vanilla.
- Gradually add the flour and almond milk, starting with the flour, and mix until fully combined. The batter will be thick and sticky, and a spatula drawn through it should leave an indentation.
- Spoon the thick batter into the doughnut pan, filling each hole. The batter will be dense, so don’t worry if it feels like a heavy consistency.
- Bake for 10 minutes, or until a toothpick inserted into the doughnuts comes out clean.
- Allow the doughnuts to cool for 5 to 10 minutes before removing them from the pan. Place them on a wire rack to continue cooling.
- Choose your preferred decorating option and add the finishing touches to your doughnuts.
- Matcha Glaze: In a small bowl, whisk together powdered sugar and matcha powder. Gradually whisk in almond milk until smooth. Dip each doughnut in the glaze and let the excess drip off.
- Matcha Cane Sugar: In a separate bowl, mix the cane sugar and matcha powder. In another bowl, dip each doughnut in the melted coconut oil, then coat both sides with the sugar mixture.
- Matcha Powdered Sugar: In a small bowl, mix powdered sugar and matcha powder. Dip each doughnut into the sugar, tapping off any excess.
Notes
- Vegan Option: Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a non-dairy yogurt or more almond milk in place of the coconut oil.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
- Chocolate Matcha Doughnuts: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate and matcha combination.
- Sweet Spice Twist: Add cinnamon or cardamom to the batter for a spiced version of these matcha doughnuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 doughnut
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
