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Gluten Free Matcha Donuts

Gluten Free Matcha Donuts

These gluten-free matcha donuts are a delicious treat, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 donuts
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 1 cup gluten-free flour
  • ½ cup cane sugar
  • 1 teaspoon baking powder
  • 1 teaspoon matcha powder
  • ⅓ cup non-dairy buttermilk mix (⅓ c non-dairy milk + 1 teaspoon acv)
  • 1 egg
  • ¼ cup coconut oil
  • 1 teaspoon vanilla extract
For the Icing
  • ¼ cup coconut butter
  • ¼ cup non-dairy milk
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla
  • ¼ cup strawberries or raspberries
  • for topping sprinkles

Equipment

  • Mixing Bowl
  • Donut Pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease the donut pan.
  2. In a mixing bowl, combine gluten-free flour, cane sugar, baking powder, matcha powder, and salt.
  3. In another bowl, mix non-dairy buttermilk, egg, coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Spoon the batter into the donut pan, filling each mold about ⅔ full.
  6. Bake for 20 minutes or until a toothpick comes out clean.
  7. Let the donuts cool before glazing.
  8. For the icing, mix coconut butter, non-dairy milk, maple syrup, and vanilla until smooth.
  9. Dip the cooled donuts in the icing and top with strawberries or raspberries and sprinkles.

Notes

Store the donuts in an airtight container for up to 3 days.