Gluten Free Matcha Donuts
Gluten Free Matcha Donuts
Matcha lovers, this is the perfect donut recipe for you! Better yet, this matcha donut is topped with a powdered sugar-free pink icing that's naturally sweetened with berries.
Matcha lovers, this is the perfect donut recipe for you! Better yet, this matcha donut is topped with a powdered sugar-free pink icing that's naturally sweetened with berries.
TELL ME MORE ABOUT THese Donuts!
I don’t drink coffee, but I love drinking tea. Matcha, specifically, is one of my favorite teas. Because I love to drink matcha so much I also love to bake with it, and these baked gluten free matcha donuts are another fun dessert that features this amazing green ingredient.
In my opinion, baking donuts at home is so much easier than deep frying them. Not only are baked donuts healthier than traditional fried donuts, but the cleanup is not as intense. Most importantly, the flavor of these matcha gluten free donuts is out of this world, so you won’t even care that they’re not fried!
Lastly, these matcha donuts are topped with an icing that’s powdered sugar free! The main ingredients of this icing is coconut butter, coconut milk, maple syrup, and berries.
HOW TO MAKE THEse Gluten Free Donuts
If you think making donuts at home is super hard or fussy….think again! Making gluten free donuts at home is actually pretty easy. The full list of ingredients and directions are below, but here’s the gist of it:
All you have to do is mix together the dry and wet batter for the donuts, and spoon the batter into a donut pan. Bake for about 10 minutes (really, that’s it!) and allow the donuts to cool completely.
As the donuts cool, work on your powdered sugar free icing. Simmer your icing ingredients on the stove for a few minutes, and then stir in your mashed berries to naturally add color. I used strawberries to get a pretty pink color. Dip the donuts into the icing, and top with sprinkles, if desired.
Best. Donuts. Ever!
Donut Ingredients
gluten-free flour: I love the brand Krusteaz and use it for my gluten free baking!
matcha powder: use a high quality powder
cane sugar
baking powder
non-dairy milk + apple cider vinegar
egg
coconut oil
vanilla extract
Icing Ingredients
coconut milk
maple syrup
vanilla
strawberries, or raspberries
HOW LONG DO These Donuts TAKE TO MAKE?
There are three steps to making these simple gluten free donuts:
Making the donut batter, which takes about 10 minutes
Baking the donuts, which takes about 10 minutes
Making the powder sugar free icing, which takes about 10 minutes
In total, these matcha donuts will only take about 30 minutes to make.
Do I Have To Use STRAWBERRIES For The Icing?
Nope! You don’t have to use strawberries for the sugar free icing, but I used strawberries to get a natural pink color without using food coloring. Note though that the strawberry icing will eventually turn into a purple color the longer it sits at room temperature.
You could also use strawberries to get a pink icing, or use another fruit entirely to get a totally different color!
If you don’t want to use fruit as a natural food coloring, yes, you can just use regular food coloring. I suggest a gel food coloring like this one. You would only need 1-2 drops to get an opaque color.
Which type of matcha should I use?
I suggest using a high quality matcha for this recipe. When shopping for matcha, make sure it’s culinary grade.
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Gluten Free Matcha Donuts
Ingredients
- 1 c gluten-free flour
- 1/2 c cane sugar
- 1 tsp baking powder
- 1 tsp matcha powder
- pinch of salt
- 1/3 c non-dairy buttermilk (mix 1/3 c non-dairy milk + 1 tsp acv)
- 1 egg
- 1/4 c coconut oil
- 1 tsp vanilla extract
- 1/4 c coconut butter
- 1/4 c non-dairy milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- 1/4 c raspberries, or strawberries
Instructions
- Preheat oven to 425 F. Lightly grease a donut pan with cooking spray and set aside.
- In a large bowl, combine the gluten free flour, cane sugar, baking powder, matcha powder, and salt.
- In a separate bowl, whisk together the non-dairy buttermilk, egg, coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, and stir the mixture together until fully incorporated.
- Spoon the batter into the donut pan, filling them about 3/4 of the way.
- Bake for about 8-10 minutes, until a toothpick inserted in the center comes out clean.
- Cool donuts completely on a wire rack before dipping them in icing.
- Heat the coconut butter, milk, vanilla, and maple syrup in a small saucepan over medium low heat.
- Bring to a low simmer and continue to stir until thickened, about 5-10 minutes.
- Mash your berries and press them through a sieve into the icing mixture.
- Stir in the berries.
- Allow icing to cool slightly before dipping each donut into the icing. Top with sprinkles!
Notes
• The icing will harden as it cools.
• The color of the icing will also darken as it cools.
Donut recipe adapted from The Spruce Eats
Icing recipe adapted from Sweet Laurel Bakery
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!