GF Matcha Chocolate Doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
For the doughnuts:
  • Dry Mix:
  • 1½ cup gluten free flour (I used Bob’s Red Mill GF 1:1 Baking flour)
  • 1 cup coconut sugar
  • ½ cup raw cacao powder (or other chocolate powder)
  • 1 teaspoon baking soda
  • Wet Mix:
  • ⅓ cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 1 cup cold water
For the matcha glaze:
  • ½ cup organic powdered cane sugar (sifted)
  • 4 teaspoons almond milk
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1 teaspoon culinary grade matcha
For the doughnuts:
  1. Mix the dry ingredients in a large mixing bowl. Add the wet ingredients and quickly mix until a batter is formed. Be careful not to over-mix.
  2. Pre-heat the oven to 350 F.
  3. Grease a doughnut pan lightly and spoon the batter into the molds until about ½ way full.
  4. Bake for 12 minutes. Check with a knife or toothpick to make sure the center is thoroughly cooked and remove from the oven.
  5. Allow to cool before removing from the pan.
For the glaze
  1. Mix all the powdered sugar, almond milk, vanilla, salt and matcha in a mixing bowl until smooth and thoroughly incorporated.
  2. Dip the cooled doughnuts into the glaze and allow to set on a tray or cooling rack. Or you can drizzle the glaze over the doughnuts for a striped effect.
Recipe by Plant Craft at