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Mini Matcha Cake Donuts with Matcha Glaze | Nutrition Stripped
Eat Well Jan. 3. 2017
Desserts

Mini Matcha Cake Donuts with Matcha Glaze

Jan. 3. 2017
Desserts
McKel Hill

McKel Hill

MS, RDN, LDN, Dietitian

First off, wow!

Yesterday I launched the Stripped Reset: A 21-Day Guide to Reset + Optimize Your Health. You guys were so excited about it that it crashed my site(s)! The power of the NS community is strong right haha, it was a good learning experience and I had to let go of the stress to just go with the flow. Great news though, obviously we’re back in action and stronger than ever since I had to get a whole new server/hosting site! So, if you didn’t get a chance to explore the new learn.nutritionstripped site or learn more about getting the reset guide, head over to the Stripped Reset (and then come back for these donuts!).

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.

 

Mini Matcha Cake Donuts with Matcha Glaze
Recipe Type: dessert, breakfast
Prep time:
Cook time:
Total time:
Serves: 12 donuts
A subtle sweet and dense cake donut with an earthy matcha green tea flavor. Vegan and gluten free.
Ingredients
  • 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
Instructions
  1. For the donuts: Preheat the oven to 350 degrees. Grease a donut pan with coconut oil.
  2. 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.
  3. 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.
  4. Bake for 18 minutes or until a toothpick inserted comes out clean. Let cool completely before glazing.
  5. 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.
  6. 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 buttermatcha green tea powderoat flourbrown rice flourcoconut flouralmond flourground 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

p.s. ICYMI, the Stripped Reset is finally here! Your 21-day guide to reboot and optimize your health. Learn more about your body’s detoxification process and how you can optimize it through whole foods and lifestyle in the #StrippedReset. Learn more here!

The Recipe

Serves 12 donuts

Print

Ingredients:

    • 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

 

Directions:

 

    1. For the donuts: Preheat the oven to 350 degrees. Grease a donut pan with coconut oil.

 

    1. 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.

 

    1. 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.

 

    1. Bake for 18 minutes or until a toothpick inserted comes out clean. Let cool completely before glazing.

 

    1. 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.

 

    1. Store in an airtight glass container for up to 1 week.

 

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Did you try it out?

Share Your Thoughts & Images

  • I can’t wait to make these! Craving a (healthy ;)) donut today

    • McKel Hill

      They’re SO good. I’ve been snacking on them all week!

  • Wow, these look so great! I love everything matcha 🙂

    • McKel Hill

      Thanks, Louisa! If you try them out, let me know what you think!

  • Lucy Call

    When I made them, I had some trouble with the glaze. It looks as though the oil separated from the rest of the butter and looks almost doughy. It wasn’t on the heat very long after it did it, either. Any suggestions? Thank you!

    • McKel Hill

      Hey Lucy! The glaze can be tricky – if coconut butter gets too hot it will act funky! I’d suggest melting the coconut butter first while stirring with a whisk the whole time. I whisked the glaze during melting to avoid the clumping. I’m going to update the directions to include that advice!

  • Jennifer Vieren

    McKel,

    I made these last week and loved the texture and simplicity of the recipe. Unfortunately the matcha was overwhelming at 3Tbsp for the batter and 2 Tbsp in the glaze. Is there a specific brand use use? I was using an organic one from Tea Republic.

    I was going to test again with 1/3 of the matcha, but wanted to see if you had any feedback.

    Mine came out deep green(batter and dough) and I see yours are much lighter in color.

    Thanks for the recipe and any thoughts you may have.

    Thanks,
    Jen

    • Hi Jennifer! I use panatea matcha which is my favorite and IMO the best out there! Please do try again with less amount- matcha varies from brand to brand I’ve noticed and case in point here! I hope they turn out a better the next time!

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