Vegetarian Matcha Glazed Chocolate Donuts
We’re so excited to celebrate this year’s St. Patrick’s Day with these chocolate Matcha Glazed Donuts! No artificial food coloring is needed here. Rather, matcha powder lends a green tinge and earthy taste to a sweet glaze. Then, we drizzle the mixture atop rich chocolatey baked donuts. It’s no doubt a challenge to wait for those delicious donuts to cool a bit before smothering them with the glaze— But this will ensure that the glaze doesn’t slide right off and the donuts stay firm.
These dense and moist donuts are cake-like in texture rather than light and fried. It’s one of our favorite ways to satisfy a sweet tooth without refined sugar. Matcha is loaded with nutrients, too! We love the superfood for its antioxidant properties, plus a punch of caffeine. If you’re not a coffee drinker, you’re probably familiar with matcha. The green tea powder is easily incorporated into baked goods like these donuts. You could even double up on the green color and matcha taste by mixing matcha powder with hot water for a matcha tea alongside the donuts. For another sweet matcha-based treat, try our Coconut Matcha Tahini Bliss Balls!
Matcha Glazed Chocolate Donuts
1 cup dairy free yogurt
1/8 cup dairy-free milk
2 eggs (can sub flax egg but hasn't been tested)
1/4 cup maple syrup
1/2 cup vegan butter, melted and cooled
1 cup coconut sugar
1 tsp vanilla
2 cups oat flour
1/4 cup cacao powder
2 tsp baking powder
1/2 tsp salt
1 tbsp matcha powder
2 cups sugar-free powdered sugar (such as Lakanto) You can also try making a paleo version such as this one
2 tbsp unsweetened dairy-free milk
1 Cherry Matcha Lemongrass LivBar, crumbled
Preheat the oven to 350 degrees Fahrenheit and generously grease your donut pan/pans. This recipe makes 12 donuts.
In a large bowl, combine the yogurt, dairy-free milk, eggs, maple syrup and whisk. Slowly whisk in the melted butter and coconut sugar. Stir in the vanilla.
Once combined, fold in the oat flour, cacao powder, baking powder, and salt.
Once fully mixed, spoon the mixture into the greased donut pans and spread evenly. Bake for about 15 minutes until a toothpick comes out clean. Let cool for about 5 minutes before flipping onto a cooling rack to cool completely.
Make the glaze by whisking together the matcha, powdered sugar, and dairy-free milk. If you want a thinner glaze, add 1/2 tbsp milk more at a time.
Dip the donuts in and immediately sprinkle with a little crumbled LivBar.
Place in the fridge to chill for about 20 minutes before serving.
Store covered in the fridge.