Soaring Matcha White Chocolate Doughnuts
Updated: May 6, 2018
To say these Vegan, Gluten Free, Matcha doughnuts will send your taste-buds soaring would be the understatement of the week. They are the perfect baked good to make you and your sweet tooth oh so happy and are full of antioxidants. I used Soar Organics Matcha in this recipe as it is a super clean and delicious Matcha straight from Japan which is certified organic.
Soar Organics Matcha is produced using only high-quality tencha leaves from the Camellia Sinensis tea plant. The leaves are carefully shaded to enhance chlorophyll production during its growing process. Chlorophyll is what gives matcha its beautiful vibrant green colour.
Aside from being delicious, this recipe is vegan, gluten free, and soy free
Preparation Time: 30 minutes
Cook Time: 16-18 minutes
Total Time: 48 minutes
Makes 12 large doughnuts
½ cup aquafaba (the liquid from a can of chickpeas)
¼ tsp cream of tartar
½ tsp fresh lemon juice
1 cup unsweetened warm almond milk
½ cup melted coconut oil
3/4 cup applesauce (I prefer unsweetened)
1/3 cup organic brown sugar
1/3 cup organic cane sugar
1/2 cup maple syrup
2 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp baking soda
4 tsp baking powder
3 cups gluten free 1 for 1 flour mix, (I use Bob’s Red Mill)
Heat oven to 375 degrees Fahrenheit.
Place Aquafaba, cream of tartar and lemon juice is a large bowl and blend on high until peaks form (depends on the temperate and humidity of your room, roughly 4 minutes).
Set aquafaba mixture aside.
In a large bowl mix almond milk, coconut oil, applesauce, brown sugar, cane sugar, maple syrup and vanilla until well combined. Almond milk and coconut milk must both be warm when mixed together or the coconut milk will solidify.
Sift in sea salt, baking soda, baking powder, Soar Organics Matcha and flour into the large bowl.
Fold in aquafaba mixture and mix well until combined.
Fit a large piping bag with a large circular tip and pipe the mixture into non-stick doughnut pans*, or carefully spoon the mixture in until almost reaching the top of the pan (the doughnuts will rise slightly but not much).
Bake for 16-18 minutes or until a toothpick can be inserted and cleanly removed (the bottoms will be slightly brown).
Remove from the oven and let cool completely before decorating
White Chocolate Topping Ingredients:
2 bars of vegan white chocolate
¼ tsp Soar organic Matcha powder
1/8 tsp any pink powder
White Chocolate Topping Method:
In a double boiler heat water on med temp in the bottom of the pan
Place broken up white chocolate in the top
Mix and move continuously until melted then immediately remove from heat
Once doughnuts have cooled completely, dip each in the white chocolate twisting and turning on the way out of the chocolate
Sprinkle with Soar organic Matcha Powder and pink power and drizzle with any remaining chocolate
*Notes: If you have any leftover batter from using a smaller doughnut pans or don't have a doughnut pan, the batter can be poured into muffin tins and baked for 20-22 minutes at 375 degrees Fahrenheit.