Mini Matcha Donuts Vegan Gluten Free

Ingredients

donuts

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

icing

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

Instructions

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!

Notes

*Club soda can be replaced by sparkling water but the donuts won’t be as fluffy.

* This batch of donuts makes 24. If your donut pan only holds 12 donuts you can pipe half the batter and the remaining batter will be ok to use after the first batch has cooled.

Nutrition