Go Back
–+ servings
Vegan Matcha Mini Donuts with Lavender Glaze

Vegan Matcha Mini Donuts with Lavender Glaze Delight

Indulge in these Vegan Matcha Mini Donuts with Lavender Glaze, a delightful treat that combines earthy matcha with fragrant lavender for a unique dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 donuts
Course: Desserts
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 1 cup Flour Substitute with a gluten-free baking blend for a gluten-free option.
  • 2 ts Baking Powder Acts as a leavening agent to help donuts rise.
  • 1/2 ts Baking Soda Works with vinegar to provide additional leavening.
  • 1/4 ts Salt Enhances the overall flavor of the donuts.
  • 1.5 Tbsp Matcha Powder (culinary grade) Provides rich flavor and vibrant color.
  • 1/2 cup Granulated Sugar Adds sweetness and balances the flavors perfectly.
  • 1/2 cup Vegan-Friendly Milk Choose almond, soy, coconut, or oat milk.
  • 1/4 cup Applesauce Serves as an egg alternative and adds moisture.
  • 1 Tbsp Apple Cider Vinegar Activates baking soda, ensuring a fluffy texture.
  • 1 ts Vanilla Extract Infuses lovely flavor into the batter.
  • 1/4 cup Neutral Oil (vegetable, canola, or avocado) Adds fat for moisture and softness.
For the Lavender Glaze
  • 1 cup Powdered Sugar The base for the glaze, providing sweetness.
  • 1 Tbsp Lavender Buds (culinary grade) Adds a floral flavor for the glaze.
  • 1 few drops Purple Food Coloring (optional) Enhances the visual appeal of the glaze.

Equipment

  • Mini Donut Pan
  • Mixing bowls
  • Wire Rack
  • Piping Bag
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your mini donut pan.
  2. In a mixing bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt.
  3. In another bowl, mix together the vegan-friendly milk, applesauce, oil, vanilla extract, and apple cider vinegar.
  4. Slowly pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Fill each cavity of the donut pan about 3/4 full and smooth the tops.
  6. Bake for 10-12 minutes until they spring back lightly when pressed.
  7. Cool the donuts for 5 minutes in the pan, then transfer to a wire rack.
  8. Heat a saucepan over low heat and infuse the milk with lavender buds for 4-5 minutes.
  9. Strain the lavender and whisk in the powdered sugar to achieve desired glaze consistency.
  10. Dip the tops of the cooled donuts into the glaze and let it set.
  11. Serve and share your Vegan Matcha Mini Donuts with Lavender Glaze.

Nutrition

Serving: 1donutCalories: 120kcalCarbohydrates: 20gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 150mgPotassium: 50mgFiber: 1gSugar: 8gCalcium: 5mgIron: 2mg

Notes

Quality matcha is key for optimal flavor. Avoid overmixing to keep donuts fluffy and store in an airtight container.

Tried this recipe?

Let us know how it was!