Vegan Matcha Mint Doughnuts

I can't believe it is already Christmas this week!  Time has flown, and as always this time of year is busy, so instead of making a cake this week when I felt like making a treat, I decided to make doughnuts instead!  I like to enjoy doughnuts with my coffee sometimes on the weekends, and when I make a batch, I always freeze some for future enjoyment. I wanted to make some Vegan Matcha Mint Doughnuts this time, and I recently received some Dastony coconut butter from Raw Guru which is my main ingredient in my doughnut glazes!

I like making my own baked doughnuts because they are healthier than buying store bought ones, and I use good quality ingredients.  For the cake portion, I used my vanilla cake recipe, which is really simple to mix!  I flavored it with a bit of matcha powder, vanilla extract and peppermint extract.  The batter itself tasted delicious.  I always give it a try, to make sure I don't forget something (one time I forgot the sugar...oops!  but luckily I tried it and figured it out before dumping it into the pans). A note on the flour in this, if you prefer to use gluten free flour, Bob's Red Mill gluten free all purpose baking flour will work well, I have tried it before with good results.

They baked up beautifully and my kitchen smelled amazing!  Once they had cooled down and were all ready to glaze, I was getting more excited.  Like I mentioned earlier, I use Dastony coconut butter from Raw Guru as a base, instead of the usual powdered sugar.  Not only is it healthier, but it sets nice just like a powdered sugar glaze, and I prefer the sweetness level.  I find powdered sugar glaze to be a little too sweet sometimes because there is not much in it to cut the sweetness.

The Vegan Matcha Mint Doughnuts turned out sooo good!  They were sweet and soft with a hint of vanilla, matcha and mint, and just enough sweetness in the glaze!  I enjoyed them with my coffee and it was such a delicious pairing, but I am going to try them next with a matcha latte because they are matcha after all and I love that too!  If you are a matcha fan definitely give these a try!  If you would like to get some Dastony coconut butter from Raw Guru you can find it on their website.

Merry Christmas!  I hope you all have a wonderful holiday week!

Vegan Matcha Mint Doughnuts
Makes 6 Doughnuts

Ingredients:

one 6 hole doughnut pan

Cake:

• 3/4 cup plus 2 Tbsp organic whole wheat pastry flour
• 2 tsp matcha powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup maple sugar
• 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
• 1 tsp peppermint extract
• 1 tsp pure vanilla extract
• 1 Tbsp cider vinegar

Icing:

• 1/2 cup melted Dastony coconut butter
• 2 Tbsp maple syrup
• 1/2 tsp pure vanilla extract
• 3-4 Tbsp filtered water or as needed
• 1/4 tsp matcha powder

Instructions:

1. Preheat the oven to 350F degrees and position rack in center of oven.
2. Oil a doughnut pan.
3. Whisk flour, matcha, baking soda, sea salt, and sugar in a large bowl to blend well.
4. Whisk coconut milk, peppermint and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
5. Whisk the cider vinegar into the batter.
6. Transfer the batter to prepared pan.
7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 20-25 minutes.  Remove from oven and let cool completely.
8. To make the glaze, whisk together all ingredients except the water.  Then whisk in the water until smooth and uniform.  If it is a little too thick add just a few tsp more water until it is a pour-able consistency.
9. Spoon the glaze over the doughnuts.
10. Allow glaze to set, then enjoy!

Doughnuts keep stored in the refrigerator, covered for up to 1 week.

Notes:

*If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar. (if you use the granulated it will be more green)

*This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob's Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).