Vanilla Donuts with Matcha Glaze

Who doesn’t love donuts!? It’s even better when they’re gluten-free, refined sugar-free and dairy-free. Fluffy, with the perfect level of sweetness and cakey base glazed with a creamy Matcha sauce. Total win!!

  • Say goodbye to post snack crashes! Feel alert and energised after your donut with Organic Burst Matcha. 
  • Coconut oil is easy to digest. It also keeps your energy longer and increases your metabolism. 
  • These donuts would be perfect for lazy weekend breakfast or a healthy dessert. 


For the Donuts:

  • 1/4 cup aquafaba* (the liquid in a can of chickpeas)
  • 1/2 cup unsweetened almond milk (warmed)
  • 1/4 cup melted coconut oil
  • 1/3 cup coconut sugar
  • 1/4 cup rice malt syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon Himalayan/sea salt
  • 1/3 cup unsweetened applesauce
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup almond flour
  • 1/2 cup brown rice flour
  • 1/2 cup oat flour
  • 1/4 cup coconut flour

For the Glaze:

  • 1/4 cup coconut oil, melted
  • 1 teaspoon Organic Burst Matcha
  • 1/4 cup coconut cream
  • 1 tablespoon rice malt syrup
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 375º F (190º C) and lightly grease donut pans.
  2. Add aquafaba in a small mixing bowl. Using a mixer, whisk vigorously until soft peaks - about 1-2 minutes. Set aside.
  3. In a large bowl, mix flours, coconut sugar, baking powder, baking soda and salt. Whisk until combined.
  4. Add in the melted coconut oil, rice malt syrup, applesauce, almond milk and vanilla extract. Whisk vigorously to combine - about 45 seconds.
  5. Lastly, fold in the whipped aquafaba. Be as gentle as possible!
  6. Divide batter evenly between donut pans.
  7. Bake for 15 minutes or until toothpick test comes out clean.
  8. In the meantime, make your Matcha: To a small mixing bowl, add melted coconut oil, rice malty syrup, Organic Burst Matcha, coconut cream and vanilla extract. Whisk to combine.
  9. Taste and adjust sweetness if needed by adding more rice malt syrup. Set aside.
  10. Remove donuts from oven and let them cool for 1-2 minutes in the pan.
  11. Transfer onto a cooling rack. Let cool for 5 minutes.
  12. Dip dounuts in matcha glaze. Then top with desired toppings, such as crushed freeze dried raspberries, coconut flakes, or cacao nibs!

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