Ingredients
- 1 cup all-purpose flour (or gluten-free 1:1 baking flour)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons matcha powder
- 1/2 cup granulated sugar
- 1 large egg (or 1 flax egg for vegan option)
- 1/4 cup melted coconut oil (or melted butter)
- 1/2 cup milk (any kind)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat & prep: Preheat oven to 350°F (175°C). Grease a doughnut pan.
- Whisk dry:Â Combine flour, baking powder, salt, and matcha powder.
- Cream wet:Â Beat together sugar and melted coconut oil. Add egg (or flax egg) and vanilla, if using.
- Combine:Â Alternate adding dry ingredients and milk to wet, starting and ending with dry. Mix just until combined.
- Bake:Â Fill doughnut cavities 2/3 full. Bake 10-15 minutes, or until a toothpick comes out clean.
- Cool & decorate:Â Cool in the pan briefly, then on a wire rack. Decorate as desired (see below).
Notes
To cater to diverse dietary requirements, this recipe can easily be adapted: for vegans, substitute a flax egg; for a gluten-free version, use 1:1 gluten-free baking flour; and to avoid refined sugar, opt for alternative sweeteners. Enhance the flavor profile with a hint of vanilla, nutmeg, or lemon zest. And for those looking to elevate their culinary creation, consider topping options such as chopped nuts, melted white chocolate drizzle, or toasted coconut flakes, in addition to the three suggested decorating methods.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 doughnut
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
