Cakeblogin 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 cup full-fat coconut milk (the thick kind, I prefer the 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:

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease a pan for doughnuts.

Thoroughly mix flour, matcha, baking soda, sea salt, and sugar in a big bowl.

In a separate basin, whisk together coconut milk, peppermint, and vanilla extract; whisk into the flour mixture until thoroughly combined.

Stir the batter with the cider vinegar.

Pour batter into the pan that has been prepared.

Put the cake in the oven and bake for 20 to 25 minutes, or until a tester inserted in the centre comes out clean with a few moist crumbs attached.  Take out of the oven and allow to cool down fully.

Whisk together all the ingredients except the water to make the glaze.  After that, whisk in the water until uniformly smooth.  Add a few tsp additional water if it's a touch too thick until it has a pourable consistency.

Drizzle the doughnuts with the glaze.

 

Let the glaze harden, then savour!

Doughnuts can be kept in the refrigerator for up to a week when covered.

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