You’ll Need:

For the matcha doughnuts:Vegan Matcha duoghnuts-vegan recipes-world vegan month-vegan desserts

  • 150 g whole wheat pastry flour (or all-purpose flour)
  • 25 g coconut sugar (or another granulated sugar)
  • 1 tbsp matcha powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 180 ml unflavored soy or almond milk
  • 50 ml coconut oil (liquid state)
  • 2 tsp vanilla extract


For the almond glaze:

  • 50 g powdered sugar
  • 1 tbsp unflavored soy or almond milk
  • 1/2 tsp almond extract


For topping:

  • 40 g finely chopped almonds


  • Preheat the oven to 175C. Lightly oil a 6 cavity doughnut pan.
  • In a medium mixing bowl, stir together the flour, sugar, matcha, baking powder, and salt. In a separate bowl or liquid measuring cup, stir together the milk, coconut oil, and vanilla. Add the milk mixture to the flour mixture and stir just until fully mixed and a thick batter forms.
  • Pipe or spoon the batter into the doughnut cavities. Place the pan into the oven and bake for 10 to 12 minutes, until the tops spring back when lightly touched.
  • Remove the pan from the oven and transfer to a cooling rack to cool completely.
  • While the doughnuts cool, stir the glaze ingredients together in a small bowl, adding a bit more milk if the mixture needs thinning, or a bit more powdered sugar if it needs thickening.
  • When the doughnuts are cool, remove them from the pan and dip the top of each one into the glaze, then sprinkle with almonds. Transfer to a plate and allow to rest until the glaze sets.
  • Serve & enjoy

Serves: 6

Cooking Time: 22 minutes

For this recipe and many more vegan & vegetarian alike you can visit oh my veggies here.




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