These baked matcha donuts are soft and fluffy with a sweet matcha glaze in a fun mini size! Completely vegan and gluten free they’re great for parties, birthdays or as a perfect bite sized snack.
If you’re unfamiliar with matcha, it’s made by grinding entire green tea leaves into a fine powder. It has more health properties than green tea and has such a beautiful natural jade colour. Make sure to buy high quality matcha that has a vibrant colour and is made in Japan. My favourite matcha powder and where I purchase most of my Japanese ingredients is here.
This is a simple recipe can be made in 30 minutes. The key to light and airy vegan gluten free baked goods is club soda! The carbonation helps to keep the batter light acting similar to yeast. I’ve tried substituting with sparkling water but the donuts are slightly more dense and not as fluffy.
Once the batter is mixed the easiest way to get the batter into the donut molds (especially these mini ones) is to pipe it. If you don’t have a piping bag a ziplock bag will do the trick. Once they’re in the pan all they need is about 10 minutes in the oven and then they’re ready to frost!
Why You Will Love These Mini Matcha Donuts
✓ Light, soft and fluffy texture
✓ Not too sweet with the earthy flavor of matcha
✓ Perfect bite sized snack (kids love them!)
✓ Fun for parties and birthdays
✓ Completely vegan and gluten free
Looking For More Donut Recipes?
- Chai Spiced Donuts Vegan & Gluten Free
- Baked Pumpkin Donuts Vegan & Gluten Free
- Coffee Ganache Baked Donuts Vegan & Gluten Free
Or More Matcha Recipes?
Matcha donuts are always a delicious treat but these mini ones are especially cute and fun! The nutty flavour of matcha paired with its natural gorgeous green colour makes these donuts perfect for holiday entertaining. I hope you have a wonderful holiday season and happy eating always!
Mini Matcha Donuts Vegan Gluten Free
- 1/2 cup almond flour
- 1/2 cup gluten free oat flour
- 1/4 cup potato starch
- 2 tablespoons organic cane sugar
- 1 1/2 teaspoons high quality matcha powder, sifted
- 1 teaspoon baking powder
- 1/4 teapoon baking soda
- 1/8 teaspoon sea salt
- 1/4 cup almond milk
- 1/4 cup club soda*
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 2 cups icing sugar, sifted
- 2 tablespoons vegan butter, melted
- 3-4 teaspoons almond milk
- 1/2 teaspoon high quality matcha powder
- few drop fresh lemon juice
- Preheat the oven to 350F. Lightly grease a mini donut pan and set aside.
- In a medium sized bowl mix the dry ingredients – almond flour, oat flour, potato starch, sugar, baking powder, baking soda, sea salt and sift in the matcha powder. Stir until there are no clumps.
- In a seperate bowl mix the wet ingredients – almond milk, club soda, oil and vanilla extract. Stir until combined. Pour into the dry ingredients and stir to incorporate making sure not to over mix. The batter will be quite wet.Pour the mixture into a ziplock bag/piping bag and pipe into the donut pan. Fill all the way to the top.
- Pour the mixture into a ziplock bag/piping bag and pipe into the donut pan. Fill all the way to the top.
- Bake for 10-11 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes. Remove and place on a cooling rack.
- When the donuts are completely cooled start making the icing. In a small pot melt the vegan butter on the lowest heat. Once melted add the sifted icing sugar, sifted matcha powder and almond milk. Stir until combined, adding more almond milk if necessary. For a thin glaze use more almond milk and for a thick icing use less. Add a few drops of freshly squeezed lemon juice (optional but adds a bit of freshness). Remove from the heat. Dip the donuts and place them back on the cooling rack. Best eaten the same day. Enjoy!