DONUTS! Ah, I feel like I got your attention and if I didn’t you must not be a donut lover. Guess what, me either! Unless it’s a CAKE donut. Fried, glazed, sugary-sweet donuts are one of my least favorite things but the concept of a donut is amazing, especially when dunked in coffee or hot tea. Hence my inspiration to bring you 2 things I love in 1, matcha green tea and gluten free cake donuts. Traditional donuts most likely don’t leave you feeling amazing and that’s what I’m here to help you with- eating your donuts, having #balance, and feeling great too. So today I give you Mini Matcha Cake Donuts with Matcha Glaze. They’re subtly sweet dense cake donuts with an earthy matcha green tea flavor that *bonus points* are vegan and gluten free friendly so everyone can enjoy em’. So get your donut on, guys.
Matcha moment
These donuts are inspired by my Lemon Donuts with Beetroot Glaze from the #NScookbook. They’re made with gluten free flours made from oats, brown rice, coconuts, and almonds (read more about my favorite gluten free flours and grains on the NS Kitchen page). Unlike most donuts, I use a touch of maple syrup to sweeten and lemon juice to balance out the earthiness of matcha powder, and they’re baked instead of fried in oil. They’re also higher in fiber and contain antioxidants from the matcha powder which is so fun to bake with as much as it is enjoying in a latte; and healthful fats from the coconut oil and coconut butter in the glaze (read more on that here). Bonus, they’re only colored naturally with green matcha green tea!
Speaking of matcha, you guys know I’m a HUGE fan, I drink it almost daily and it’s #strippedreset approved! Matcha tea is a young delicate tea leaf variety typically grown and processed in Japan. Matcha tea is very high in antioxidants, amino acids, and chlorophyll, which is responsible for it’s beautiful bright green color. Of the amino acids contained in matcha tea, L-theanine is the most prevalent and is known to have a relaxing effect on the mind and body, hence why traditionally monks would sip matcha tea to help ease their mind for meditation. Unlike normal teas, you’re actually drinking the entire matcha tea leaf, not just the tea water. This is one of many reasons why matcha tea is much more nutrient dense than standard green tea. Because of the many steps, care, and time it takes to create matcha tea, it tends to be more expensive than standard teas but is beyond worth it!
I’ve shared it on the blog already in the DIY Matcha Tea Latte post, Matcha Milkshake, and the Matcha Smoothie Bowl recipe. One of the greatest things about matcha tea is that it’s not just for lattes! You can actually add matcha tea powder to not only donuts and smoothies, but also cakes, cookies, muffins, pancakes, soup, and so much more.
- For the donuts:
- 1/2 cup oat flour
- 1/2 cup brown rice flour
- 2 tablespoons coconut flour
- 2 tablespoons almond flour
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons matcha powder
- 1/2 cup almond milk
- Juice of 1 lemon
- 1/4 cup maple syrup
- 3 tablespoons melted coconut oil
- 1 teaspoon pure vanilla extract
- For the glaze:
- 1/2 cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon matcha powder
- For the donuts: Preheat the oven to 350 degrees. Grease a donut pan with coconut oil.
- In a large bowl, combine the flours, ground flaxseed, baking powder, baking soda, salt, cinnamon, and matcha powder. Stir to combine. In a separate small bowl, combine the almond milk, lemon juice, maple syrup, melted coconut oil, maple syrup, and vanilla. Pour the wet mixture into the flour mixture and stir until mixed.
- Pour this dough into a gallon-size resealable bag, pushing the mixture to one corner of the bag. Snip a corner of the bag to make a 1/4-inch hole. Fill each donut cavity in the pan, to the top.
- Bake for 18 minutes or until a toothpick inserted comes out clean. Let cool completely before glazing.
- For the glaze: Melt the coconut butter over medium heat stirring constantly with a whisk, then add maple syrup and matcha powder. Glaze should be thick enough to coat the back of a spoon. If thin, add more coconut butter. Drizzle over cooled donuts with a spoon and allow to cool.
- Store in an airtight glass container for up to 1 week.
Things I used to make this recipe: silicone donut pan (for easy removal), coconut butter, matcha green tea powder, oat flour, brown rice flour, coconut flour, almond flour, ground flaxseed
Photos by Kelsey Cherry
Do or donut?
What do you guys think about baking with matcha and enjoying it in donuts? Have you baked with matcha before and if so what did you think? If you make this at home, be sure to share your thoughts in the comments or by leaving a review which helps me make these recipes better for you. And if you make it at home, share a pic on Instagram with #nutritionstripped so I can see!
xx McKel
