Fat and plump, these are the best matcha donuts you’ll ever have. Soft and fluffy, these baked vegan donuts melt in your mouth! And to top it all, they are super easy to make!
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Why you’ll love these baked matcha donuts
- Super simple to make, great for beginners
- They are a quick summer bake
- Healthier than fried donuts
- Perfect for any occasion
- Great for breakfast or dessert!
How to make matcha donuts?
The matcha donut recipe is vegan and blazing fast. But the real allure, for me, is the positively divine creamy texture and sweet grassy taste of matcha.
Step 1: To save time, always begin with the buttermilk. Stir vinegar in milk and keep it aside for 5 minutes.
Step 2: In the meantime, combine your dry ingredients in a small bowl by sifting together flour, baking soda, baking powder, salt, and matcha. Then stir in your sugar.
Step 3: Now add coconut oil and vanilla extract to the milk-vinegar mixture.
Step 4: Mix the wet ingredients into the dry. Combine till you get a smooth mixture. It’s a thickish (more than cake batter)batter.
Bake the homemade matcha donuts
Step 5: Grease your donut molds well, and then pipe the batter in as evenly as you can. Fill a little over ¾ of the cavity. If you don’t have a piping bag, I share a handy DIY trick in my baked cinnamon donut recipe.
Step 6: These bake fast, about 10 to 12 minutes. You can check if they’re done by inserting a skewer in the center. It should come out clean.
Step 7: Let them cool in the pan for a couple of minutes, and if you have greased your pan thoroughly, they’ll slide right out.
Step 8: Serve warm or let them cool, garnish, and then dig in. (I did say they were fast!)
How to make matcha glaze?
Never to miss an opportunity to give recipes a Tasha Twist, I glazed my donuts in a vibrant green color with a pop of pink and strips of ivory (I’ll get to it in a moment).
While your donuts are cooling, make the matcha glaze:
- Mix milk with icing sugar.
- Add matcha powder for the lovely color.
- Finally, stir in coconut oil to give the glaze a shiny patina (it also makes sure that the glaze doesn’t crack).
When the glaze reaches a thick consistency, dunk your donuts into it one by one. It doesn’t matter if you do it right side down or bottom side down. Press slightly so the matcha glaze coats the donut nicely.
Gently lift it off and hold it above the bowl, allowing the excess glaze to drift off. Set on a rack to dry. You can enjoy these matcha glazed donuts bursting with that umami flavor at this point.
Or you could go extra, like me.
I had a bag of freeze-dried strawberries lying around, which I sprinkled on top and then drizzled with a simple glaze. Just mix icing sugar and almond milk to get a thick paste that you can drizzle over!
If you’re opting for donut toppings, keep this in mind
The glaze (both matcha and white) sets fast, so if you’re adding a topping, do it immediately. Once the glaze sets, anything you sprinkle on top will slide right off the baked matcha donuts.
Other ways to serve matcha doughnuts
As I said, the matcha glaze, the strawberries, and the zebra glaze are optional. You can serve the matcha doughnuts in all sorts of ways:
- As-is. The soft, spongy, and moist donut crumbs are delicious. My advice? Eat them warm if you’re serving them plain.
- Covered with a blanket of icing sugar.
- Loaded down with matcha sugar. Mix matcha with powdered sugar and dunk the warm donuts in it, just like I did with my vegan baked cinnamon donuts
- Beckoning beneath a blizzard of white chocolate coating (or dark chocolate). Both white and dark pair stunningly with matcha. Simply dip them in melted chocolate.
- Or you can mix matcha into melted white chocolate to give it that eye-catching color.
Ingredient substitutes
Milk: I used almond milk to make vegan matcha donuts. Any plant-based milk like oat or coconut will work here. You can even replace it with regular milk.
Sugar: You can easily use raw sugar in this recipe. Another good substitute is cane sugar.
Baked donut recipe FAQs
I am not a fan of matcha. Should I still try this matcha dessert?
Absolutely!
I don’t enjoy matcha in drinks a lot, but in my bakes, I find it delightful. The flavor is creamy, earthy (think gently nutty), and very refreshing. And you can always tone down or up the level of matcha depending on how big a fan you are of it.
In my opinion, it’s a perfect dessert for beginners and seasoned matcha lovers alike. So long as you invest in good-quality matcha.
Quality matters in matcha-baked donuts
If your matcha tastes bitter, it’s not the right quality. The real taste of matcha has an undernote of sweetness. So, how do you judge if the matcha is of good quality?
- It should have a nice green color. Deep, not tinged with brown or yellow.
- It smells fresh.
- It’s finely ground.
Invest in a small box, especially if you love matcha lattes and teas. I store mine in the refrigerator in a tiny, opaque box.
How to store these easy homemade donuts?
These matcha donuts are best eaten fresh. But you can store them in an air-tight container in the refrigerator, for 2-3 days.
More matcha dessert recipes
More easy homemade donuts
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these Matcha Donuts as much as we do!
📖 Recipe
The Best Matcha Donuts
Ingredients
- 1.5 cups All-purpose flour
- 1.5 tsp Baking powder
- 1/4 tsp Baking soda
- 1/8 tsp Salt
- 1.5 tsp Matcha powder
- 1/2 cup Sugar
- 3/4 cup Almond milk
- 1 tbsp Apple cider vinegar You can use white vinegar too
- 1/4 cup Coconut oil You can use any neutral flavored oil
- 1 tsp Vanilla extract
Matcha Glaze
- 1/2 cup Icing sugar
- 2 tbsp Almond milk
- 1/2 tsp Matcha powder
- 1 tsp Coconut oil You can use any neutral flavored oil
Instructions
- Preheat the oven to 180 C. Grease the cavities of a donut pan well.
- Combine the almond milk and vinegar in a small bowl. Set aside for 5 minutes.
- Sift the flour, baking powder, baking soda, salt, and matcha powder in a large bowl.
- Stir in the sugar.
- Whisk all the liquid ingredients - almond milk mixture, coconut oil, and vanilla extract in another bowl.
- Pour over the dry ingredients and mix until combined. The batter will be thick.
- Spoon or pipe the batter into the prepared pan, filling a little over 3/4 of the way.
- Bake at 180C for 10-12 minutes or until a skewer inserted in the center comes out clean.
- Let the donuts rest for 5 minutes in the pan before turning them out on a cooling rack.
- For the topping, dunk half the donut in the matcha glaze. Let the excess drip back into the bowl and place on a rack to set.
- As soon as you place the glazed donut on the rack, add whatever toppings you like. I used freeze-dried strawberries. This glaze sets very fast, so the toppings have to be placed immediately.
- Drizzle with some plain glaze if you wish.
- Serve and enjoy!
Matcha Glaze
- Combine all the ingredients - icing sugar, almond milk, matcha powder, and coconut oil in a small bowl and whisk well to get a smooth, thick, lump-free mixture. Add more icing sugar if the mixture isn't thick enough. Add more milk if it's too thick.
Nutrition
Daria says
Precautionsly, I halved the recipe so as to make a sample of these at first and not regret using the ingredients in case the donuts come out wrong. Well now I'm kicking myself for not tripling the amount, cuz why are they so good! Granted, mine weren't bright green, looking rather like a Shrek-inspired swamp green dessert (that in particular I blame my suspiciously dark matcha powder for lol), but the dough was creamy and the taste great so no complaints from me.
One remark though, the donuts needed some 20 minutes to bake properly but started to darken a bit after the first 10, so I put foil over em and voila! as it were lol
Anyway, thank you for the idea and the recipe <з
Natasha Minocha says
Thank you so much Daria for trying out this recipe! Its a favorite of mine. I'm thrilled this worked out well for you and you were able to save these from getting too brown. Really appreciate your support. xx