Dessert | Snack
Gluten Free Matcha Donuts
Matcha lovers, this is the perfect donut recipe for you! This matcha donut is topped with a powdered sugar-free pink icing that's naturally sweetened with berries.
Equipment
INGREDIENTS
Donuts
- 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
Icing
- 1/4 c coconut butter
- 1/4 c non-dairy milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- 1/4 c strawberries (or raspberries)
- sprinkles (for topping)
INSTRUCTIONS
Donuts
- 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.
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
• 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