Gluten-Free Matcha Donuts

Now, I don’t have much of a sweet tooth, but when the moment strikes I like to indulge on something a little healthier. Enter these Gluten-Free Matcha Donuts! I’ve never been a donut person, but these are heaven! They’re baked, not fried, so they taste a lot like little cakes. That matcha glaze puts these donuts over the top!

Have you ever seen a prettier donut? Think muffins in a donut tray! These are not heavy like your traditional fried donut.

What is Matcha Powder?

Matcha powder is finely ground powder of specially grown and processed green tea leaves. Here are some health benefits of match powder:

• It’s packed with antioxidants including the powerful EGCg.
• It boosts metabolism and burns calories.
• It detoxifies effectively and naturally.
• It calms the mind and relaxes the body.
• It’s rich in fiber, chlorophyll and vitamins.
• It enhances mood and aids in concentration.
• It helps lower cholesterol and blood sugar.

Make sure to buy really good matcha powder. There is a difference in quality and color!

How to make baked Gluten-Free Matcha Donuts:

1. Preheat oven to 350 degrees. I used a silicone donut tray, lightly coated with cooking spray. I like this tray because the donuts pop out easily!
2. You can use a stand mixer or hand mixer for this batter. Sift together the almond flour, coconut flour, Truvia baking blend, baking soda, baking powder, matcha powder, and salt. Set aside.
3. In your mixer, blend together the almond milk, coconut oil, honey, eggs and vanilla extract. Slowly add in the dry mixture and blend on medium until smooth.
4. Pour the mixture evenly into your donut tray filling almost to the top. Bake for 15 to 17 minutes or until the tops spring back when lightly touched. Set aside to cool completely.
5. When the donuts are completely cooled, gently run a butter knife around the rim of each donut to loosen and then pop out of the tray. I made the mistake of not doing this after the first batch and it was a big old mess!

The batter will come together quickly. You can also use a hand mixer which will work just as well.

I love this silicone donut tray for these donuts. Run a butter knife or small rubber spatula around the edges of the cooked donuts once cooled and they will pop out easily!

How to make the Matcha Glaze:

1. Using a hand mixer, blend the powdered sugar, matcha powder and almond milk until thoroughly combined. If you want you can always add tiny bits of almond milk to the mixture to make it thinner, or more powdered sugar to make it thicker.
2. Do not glaze the donuts until they’ve cooled completely, or they will melt into the donuts (yuk!).
3. Glaze the donuts either with a drizzle or covering the tops (your preference). Let the glaze harden on the donuts before serving!
4. Serve right away or store the donuts in the refrigerator for up to two days.

TIPS & TRICKS:

• You can control the sweetness in this matcha donut. I used Truvia baking blend instead of sugar, just to keep the calories down. I also limited the honey to just 1 tablespoon so it wouldn’t be overly sweet. (The glaze is sweet enough!)
• I baked my donuts for about 17 minutes. It really depends on your oven. You’ll know when they’re ready when you touch the tops of the batter and it springs back easily.
• Make sure to cool the donuts completely before popping out. I made a huge mistake of not running a knife around the edges of the donuts before popping them out. They just made a crumbled mess!
• Let the donuts cool completely before glazing, otherwise the glaze will melt on the donut and you will have to start over! Once glazed they will harden and look beautiful!
• Store in the refrigerator for up to two days.

WANT MORE?

If you like this recipe, you’re going to love my Matcha Green Tea Cupcakes! They are as beautiful as they are delicious!

SUGGESTED WINE PAIRING: 

NV Ticklebumps Brut from North Coast, CA (55% Chardonnay, 37% Pinot Noir, 8% Pinot Meunier), ORGANIC/VEGAN wine. Elegant and lively with notes of yellow apple, pear tart and a hint of fresh vanilla, while the finely-textured bubbles lead into a creamy texture. Pairs perfectly with a beautiful dessert like this one! BUY THIS WINE

SEE MORE WINES

Gluten-Free Matcha Donuts

★★★★★ 5 from 14 reviews

• Author: Asian Caucasian
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Oven
• Cuisine: Asian Fusion

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Description

These healthy-ish, baked Gluten-Free Matcha Donuts will definitely fulfill your sweet tooth without the guilt! No frying necessary!

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Scale 1x2x3x

Ingredients

• 1 ½ cups almond flour
• ¼ cup coconut flour
• 2 tablespoons Truvia baking blend
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon matcha powder
• ¼ teaspoon salt
• ½ cup unsweetened almond milk
• ¼ cup coconut oil, melted
• 1 tablespoon honey
• 2 eggs
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 1 teaspoon matcha powder
• 2 tablespoons unsweetened almond milk

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Instructions

1. Preheat oven to 350 degrees. If using a metal or silicone donut tray, lightly coat with cooking spray.
2. In a large mixing bowl, sift together the almond flour, coconut flour, Truvia baking blend, baking soda, baking powder, matcha powder, and salt. Set aside.
3. In a mixer, blend together the almond milk, coconut oil, honey, eggs and vanilla extract. Slowly add in the dry mixture and blend on medium until smooth.
4. Pour the mixture evenly into a donut tray filling almost to the top. Bake for 15 to 17 minutes or until the tops spring back when lightly touched. Set aside to cool completely.
5. When the donuts are completely cooled, gently run a butter knife around the rim of each donut to loosen and then pop out of the tray.

Make the glaze:

1. Using a hand mixer, blend the powdered sugar, matcha powder, and almond milk until thoroughly combined.
2. Glaze the donuts either with a drizzle or covering the tops. Let the glaze harden on the donuts before serving. Store in the refrigerator for up to two days.

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Notes

• You can control the sweetness in this matcha donut. I used Truvia baking blend instead of sugar, just to keep down the calories. I also limited the honey to just 1 tablespoon so it wouldn’t be so sweet.
• I baked my donuts for about 17 minutes. It really depends on your oven. You’ll know when they’re ready when you touch the tops of the batter and it springs back easily.
• Make sure to cool the donuts completely before popping out. I made a huge mistake of not running a knife around the edges of the donuts before popping them out. They just made a crumbled mess!
• Let the donuts cool completely before glazing, otherwise the glaze will melt on the donut and you will have to start over! Once glazed they will harden and look beautiful!
• Store in the refrigerator for up to two days.

Keywords: matcha, donuts, desserts, baked matcha donuts