I have a bit of a sweet tooth. Even thought I eat pretty darn healthy most of the time, I definitely have a weak spot for baked goods. While I generally try to keep even my sweet indulgences in the reasonable category, every now and then I just want a doughnut! The thing about conventional doughnuts is that they’re about as bad as it gets. You’ve got sugary fried dough all covered in sugary glaze, and if it’s a really good doughnut, it’s stuffed with more sugary stuff and topped with chocolate.
Fortunately, I’m pretty good about fooling myself when it comes to these things. What’s that mean? I’m a sucker for anything that looks like a legitimate doughnut. No need for frying and stuffing and layers upon layers of glaze. Cake doughnuts that are baked in the oven are good enough for me, as long as they resemble doughnuts. That’s why doughnut pans are awesome. When you make a batch of baked doughnuts you’re basically making tube-shaped muffins, but they make me happy.
These baked matcha doughnuts are an indulgence, but they’re considerably lighter than doughnuts you might pick up at a bakery. So they satisfy my sweet tooth, but I feel a lot better after polishing one off!
Since spring is right around the bend, I flavored this particular batch of baked doughnuts with what I consider to be springy flavors: green tea with an almond glaze. The matcha green tea has a mild earthy taste, and if you enjoy drinking green tea, you’ll probably enjoy eating it as well. It also gives these doughnuts a pretty bright green hue, so they look springy too. Matcha powder comes in different grades—be sure to use ceremonial grade for the brightest color and cleanest flavor.
Prep Time:
10 minutesCook Time:
10 minutesTotal Time:
10 minutes Yield:
6ingredients:
For the matcha doughnuts:
For the almond glaze:
For topping:
instructions:
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Comments
I´d really like to make these as a trial run dessert for my restaurant down in Tulum, Mexico. The recipe is excellent, very easy to follow and straight forward. I appreciate you taking the time to create and share vegan recipes like these. If you ever come to Tulum we´d love to invite you down to the restaurant for some delicious vegan tacos.
These look so delicious!
I HAVE to try them.
Izzy | Pinch of delight
These are perfect! Love your take on the almond glaze!!! xo
If I don’t have coconut oil, would another type work? These look so yummy!
Thanks Amber! You should be fine with any neutral-flavored baking oil. Canola would be my second choice for these. Enjoy!
If I make it in the muffin pan is the baking time the same?
I haven’t tested the recipe in a muffin pan, so I can’t say for sure. I think it would work, and probably require a few extra minutes of bake time. I’d start checking them around 15 minutes, and keep checking until the tops are springy.
Hi Alissa, I would really like to try these, but not using wheat flour, any suggestion on what would be best to substitute? many thanks
Hi Sonia! Do you use spelt flour? I use that a lot as a substitute for wheat, an I think it would work here. If you’re going for gluten-free I think an all-purpose gf blend like Bob’s Red Mill or King Arthur would be your best bet, but I haven’t tried either myself, so I can’t be 100% sure.
Do you have the nutritional information for this recipe?
We don’t calculate the nutritional info for our recipes, but here’s a link to a calculator if you’d like to give it a try yourself.
The “print recipe” button is broken (and was recently, on the pad see ew recipe). I generally store all the recipes I’m interested in as PDFs – any possibility of a fix?
Sorry about that! Right now it’s working in Chrome on desktop, but we’re having some trouble with it in other browsers. We’re trying to figure out what’s going on, but in the meantime you should be able to print from Chrome.