- 1 cup Almond Flour
- 2 teaspoons gluten-free Baking Powder
- 0.5 teaspoon Sea Salt
- 4 Tablespoons Matcha Powder
- 0.3 cup Sugar
- 0.25 cup Coconut/Almond Milk
- 0.25 cup Virgin Coconut Oil
- 2 Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 Tablespoons Matcha Powder
- 2 cups Powdered Sugar
- 2 Tablespoons Coconut/Almond Milk
Sweet, soft and gluten free baked matcha donuts!
When I was first introduced to matcha while in college, I thought it was the coolest thing since sliced bread!
Since it was expensive and very much a treat to get a matcha latte from the coffee shop, I did not have it all that often.
Now, that my pantry is always stocked with everything I love, matcha is one of them.
Other than using it to make a latte, tea or smoothie, I also love incorporating it into baked goods like these gluten free baked donuts!
I am using almond flour instead of all-purpose. You can use any gluten-free flour alternative.
The Matcha Reserve team was nice enough to send me some of their matcha to try and I highly recommend them!
Their matcha is very high quality and imported from Japan, that’s how you know it’s the real deal.
For this recipe, I decided to use their Vanilla Matcha which has a subtle vanilla flavor and is perfect for this recipe.
To learn more about The Matcha Reserve, visit their website at thematchareserve.com.
This recipe makes 12-14 gluten free baked matcha donuts.
If you do not own a donut pan you can use this batter and make (6) muffins instead.
This recipe is sponsored by The Matcha Reserve.
Make The Donut Batter
First, preheat your oven to 350°F.
In a large bowl, whisk together the almond flour, baking powder, salt, matcha powder and sugar.
First, add the coconut oil and milk to a second bowl or glass container and heat it up in the microwave for 20-30 seconds then mix well to combine.
You can also use a sauce pan on the stove top to heat up the two.
To your bowl with the dry ingredients, add the melted coconut oil and milk mixture, the two eggs and vanilla. Mix well.
Fill The Donut Pan & Bake
Next, lightly grease your donut pan with a bit of coconut oil then fill each donut hole with batter about half way up. The donuts will rise a lot during baking.
Bake the donuts at 350°F for 12 minutes.
Once they come out of the oven, allow them to cool in the donut pan for 10 minutes before removing to cool completely.
To remove the donuts from the pan, carefully run a knife around the donut to lightly lift them out of the pan.
Since these are gluten free, they are very light and delicate.
You can enjoy your donuts as they are but I highly recommend adding some icing and dusted matcha powder for that intense match flavor.
To make the icing, whisk together the powdered sugar and milk then pour it over each donut then using a fine mesh strainer, dust them with some more matcha powder.
These donuts are best eaten the same day. If you plan on serving them on the next day, add the icing right before eating.
About The Matcha Reserve
The Matcha Reserve offers exquisite Organic Matcha from the hills of Japan.
They all about adapting authenticity to the modern life and drawing on ancient resources to reinvent today's consumption habits. Their products are designed for individuals who cultivate their very own lifestyle and surround themselves in their private sphere with only few, select products they trust.
To learn more and purchase high quality matcha go to thematchareserve.com.