Ingredients
Scale
- 1 cup (128g) flour (I used spelt but you can sub with regular flour)
- 1/4 cup (50g) coconut sugar
- 1 Tbsp (7g) UnicornSuperfoods matcha powder
- 1 tsp (3g) baking powder
- 1/2 tsp (1.5g) baking soda
- pinch of salt
- 3/4 cup (177ml) plant milk (I used almond milk)
- 1 tsp apple cider vinegar
- 2 Tbsp (30ml) maple syrup
- 2.5 Tbsp (35ml) coconut oil, melted
- 1/2 tsp vanilla extract
- Matcha Glaze:
- 1 cup (225g) powdered sugar
- 1/4 tsp UnicornSuperfoods matcha powder
- 1 tsp lemon juice
- 1 tsp almond milk
Instructions
- Preheat the oven to 350°F (175°C) and slightly grease a donut pan.
- Combine the dry ingredients in a bowl and whisk together. Combine the wet ingredients in a separate bowl and mix together. Pour the wet into the dry ingredients and mix with a spatula until just combined (don’t over mix).
- Spoon the batter into 6 donuts molds until 2/3 full and even out as much as possible on the top. Place in the oven and bake for 8 minutes. Remove from the oven and transfer to a wire rack for cooling.
- For the glaze, add all ingredients to a bowl and whisk together until smooth. Dip the top of each donut into the glaze and place on the wire rack for cooling. Dust with more matcha and enjoy!
Description
As in all of my recipes, 1 cup equals 250 ml. You’ll need a non-stick donut pan.
