✨ Matcha Donuts with Coconut Icing Recipe: A Delicious and Wholesome Treat
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Category
Matcha Eats
Author:
Matcha Nude
Servings
Makes 8–10 donuts (depending on the size of your donut mold)
Prep Time
20 minutes
Cook Time
20 minutes
Looking for a way to satisfy your sweet tooth while staying true to your health goals? These Matcha Donuts with Coconut Icing are the perfect balance of indulgence and wellness. Made with Matcha Nude’s organic matcha powder, these donuts are not only gluten-free and paleo-friendly but also packed with antioxidants and clean ingredients. They’re light, fluffy, and topped with a creamy coconut icing that’s almost too pretty to eat (almost).
Whether you’re hosting a brunch, looking for a fun baking project, or just need a better-for-you treat, this recipe has you covered!
Why Matcha?
Matcha isn’t just a trendy ingredient; it’s a powerhouse of goodness. Its smooth energy boost (no jitters here) and rich antioxidants make it a great addition to any recipe. Plus, it adds a vibrant green color and earthy sweetness to these donuts that makes them as beautiful as they are delicious.
Ingredients
For the Donuts
- 2 cups gluten-free/paleo flour blend
- 1–2 tbsp Matcha Nude matcha powder
- 3/4 cup maple syrup
- 3/4 cup coconut or almond milk
- 1/4 cup applesauce
- 2 tbsp olive or avocado oil
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 2 eggs (or egg replacer)
- 3 tsp vanilla extract
For the Icing:
- 1/2 cup coconut butter
- 6 tbsp full-fat coconut milk
- 2 tbsp powdered monk fruit or maple syrup
- 1 tsp matcha powder
- 1/3 cup dairy-free white chocolate chips
Tools Needed:
- Donut mold pan
- Piping bag or large plastic bag
Directions
Prepare the Batter
In a bowl, mix together the wet ingredients: coconut or almond milk, maple syrup, oil, eggs (or egg replacer), applesauce, and vanilla extract. Whisk until smooth.
In another bowl, combine the dry ingredients: gluten-free flour blend, coconut flour, matcha powder, xanthan gum, and baking powder. Whisk to remove lumps.
Slowly add the wet ingredients to the dry ingredients, mixing until the batter is fully incorporated and smooth.
Pipe and Bake the Donuts
Transfer the batter to a piping bag or a large plastic bag with the tip cut about 1 inch wide.
Pipe the batter into a greased donut mold pan, filling each mold evenly.
Bake at 350°F (175°C) for about 20 minutes or until the donuts are cooked through and spring back when lightly touched.
Cool and Freeze
Let the donuts cool for a few minutes, then carefully remove them from the molds.
Place the donuts on a sheet pan and freeze for 1 hour.
Make the Icing
In a small saucepan over low heat, combine the coconut butter, coconut milk, matcha powder, and powdered monk fruit or maple syrup. Stir frequently until the mixture is smooth and reaches a thick icing consistency.
Dip and Decorate
Pour the icing into a bowl. Remove the donuts from the freezer and dip the tops into the icing, ensuring an even coating.
Melt the dairy-free white chocolate chips and drizzle over the donuts for a decorative finish.
Store and Enjoy
Store the donuts in the fridge and enjoy within one week.
Recipe Note
Tips for Success
- Customize the Sweetness: Use more or less maple syrup in the icing to adjust the sweetness to your liking.
- Make It Vegan: Swap out the eggs for a flax or chia seed egg replacer to make the recipe entirely plant-based.
- Perfect Your Icing: If the icing thickens too much while dipping, gently reheat it on the stove to soften.
Why You’ll Love These Matcha Donuts
These donuts aren’t just a treat—they’re an experience. With the vibrant flavor of matcha, the natural sweetness of maple syrup, and the creamy coconut icing, every bite feels indulgent without any guilt. Plus, they’re made with clean, wholesome ingredients that you can feel good about.
Whether you’re a matcha lover or just looking for a healthier spin on traditional donuts, this recipe is sure to impress. Don’t forget to share your creations and tag us on social media @MatchaNude. We’d love to see how your donuts turn out!
Thank you Lanina of Colorful Superfoodie for creating this recipe for us.
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