Vegan Green Tea Donuts with Chocolate Glaze

Green Tea Donuts With Crunchy Coconut Glaze (~from one green planet)

Ingredients

For the Doughnuts:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 tablespoons matcha powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup of soy milk (and should be warmed or else if cold, will cause coconut oil to solidify again)

For the Glaze:

·        1/4 cup coconut milk or other non-dairy milk

·        2 cups powdered sugar

·        1/2 tablespoon matcha, dry

·        1 teaspoon vanilla extract

·        A pinch of freshly ground nutmeg

·        A heaping 1/4 cup finely shredded coconut flakes

Preparation

1.      Preheat oven to 375° F. In a large bowl, whisk together the flour through and including the salt. Make a well in the center with a large spoon.

2.      In a small bowl, whisk together the water, oil, vinegar, and vanilla. Pour into the dry well, while stirring. Stir until just combined.

3.      Scoop the batter into a regular doughnut pan coated with a nonstick cooking spray. The wells should be filled about ¾ the way full. Too full and the doughnut hole will close in, not filled full enough and the doughnut will have a huge hole in the center. If you have a six doughnut pan like me, you will bake them in batches. If you have a twelve doughnut pan, you can do them all at once, just be sure they are cooled for about 20 minutes before glazing.

4.      Bake for 10 minutes. Remove from the oven and allow to rest for a minute. Then, run a butter knife blade around each doughnut to loosen it from the pan. Tip the pan upside-down to remove the doughnuts. Place them on a wire cooling rack. Repeat with remaining batter.

5.      Once the second batch of donuts is done baking and has cooled for about 5 minutes, it’s time to make the glaze. Whisk together the glaze ingredients in a small saucepan, excluding the coconut flakes, over low heat for a couple minutes until runny and there are no matcha clumps. Remove from heat and stir in the coconut flakes.

6.      Then, immediately dip the doughnuts face-first into the glaze one by one. Dip them in the glaze for about 5 seconds, then pick them up and allow the excess glaze to drip off. Set back on the cooling rack. Then repeat again for a second glaze dip. Allow the glaze to harden while the doughnuts rest on the cooling rack. It will take a couple hours for the glaze to set and be hard. After it’s hardened, store in an airtight container.

For the Chocolate Glaze:

·        3/4 cup powdered sugar

·        3 tbsp cocoa powder

·        2-3 tbsp unsweetened almond milk (used 3 tablespoons of soy milk)

·        1/2 tsp vanilla extract

·        1/4 cup rainbow sprinkles

o   To make the frosting, add powdered sugar and cocoa powder to a medium sized bowl. Whisk to combine.

o   Add almond milk one tablespoon at a time until your preferred consistency is reached. You don't want it to be so thin that it drips right off the donut, but too thick and you won't be able to dip the donuts successfully without them crumbling.