Vegan Mini Matcha Donuts with Lavender Glaze
These vegan mini matcha donuts are soft, baked, and perfectly infused with earthy green tea flavor. Naturally dairy-free and egg-free, they're finished with an elegant lavender glaze for a vibrant, lightly sweet treat. Perfect for breakfast, snacking, or a unique dessert!
Equipment
- mini donut pan
- Small strainer
- Various Mixing bowls
- piping bag optional (a plastic zip top bag with a corner cut off also works
- Whisk
Ingredients
Vegan Matcha Mini Donuts
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp matcha powder culinary grade, can use 1 1/2 tablespoons for less-strong flavor
- 1/2 cup granulated sugar
- 1/2 cup vegan-friendly milk at room temperature almond, soy, coconut or oat work. I used almond milk.
- 1/4 cup applesauce
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 1/4 cup neutral oil vegetable, canola or avocado work
Lavender Glaze
- 2 cups powdered sugar
- 2-3 Tbsp unsweetened vegan-friendly milk
- 1 tsp culinary lavender buds make sure they're labeled as okay for eating
- purple food coloring optional
Instructions
Bake Mini Matcha Donuts
- Start by preheating your oven to 350°F (175°C). Lightly grease your mini donut pan or use a silicone one for easy removal.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. The matcha might not show through right away, but it will once you add in the wet ingredients.
- In another bowl, combine the non-dairy milk, applesauce, oil, vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients to the dry, stirring until just combined. Don’t overmix—you want everything smooth but not overworked.
- Scoop the batter into a piping bag or a zip-top bag with the corner snipped off, and pipe it into the mini donut pan. Fill each cavity about 3/4 full so they have room to puff up.
- Bake for 8-10 minutes, or until the donuts spring back when lightly pressed. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Make Lavender Glaze
- Heat your vegan-friendly milk in the microwave in 20-30 second bursts until it’s just bubbling.
- Steep your lavender buds in the hot milk for 4-5 minutes. I went for a full 5 minutes to get maximum flavor, but 4-4 ½ if you don’t want such a strong lavender flavor is fine.
- Using a small strainer, carefully strain the lavender buds away from the milk and keep the milk. I like to use the back of a spoon to press down on the lavender buds in the strainer in an attempt to squeeze out every last drop of flavor.
- Whisk together the powdered sugar with about a tablespoon of lavender-infused milk to start. Then, add milk a teaspoon or so at a time until you reach the consistency you want. You want pretty thick glaze for donuts.
- Add a drop or two of purple food coloring if you want a pretty purple color for the lavender glaze,
- Dip the tops of the cooled donuts into the glaze, giving them a gentle twist, and then letting the excess drip off. Place them back on a plate or wire rack, glazed side up, until the glaze sets.