A deliciously moist baked chocolate doughnuts with matcha glaze are so delicious! This yummy treat is free of gluten, dairy, and refined sugar!
I’m a big fan of doughnuts, just like every other cake, cookie, or pastry out there 😁, so I broke down and bought a doughnut pan last year with a gift card I got for my birthday.
Well the pan, still in its packaging, went into the closet and was almost forgotten about until a few months ago when National Doughnut Day came around and of course I needed a cute picture to post on social media to celebrate this awesome day! I went scrounging around the closet for my long lost pan and finally put that baby to use!
I made chocolate doughnuts (because chocolate!) and sprinkled them with some powdered sugar. They were so yummy, but as I had only intended to make them dessert (and for my Instagram picture!) I didn’t bother to write the recipe down. 😞
I’ve been meaning make these again for a while now and finally had the opportunity to do so this week! I decided to pair them with a matcha glaze, since I’ve been dying to use this matcha powder I recently got.
My doughnut pan
I was determined to make a glaze that didn’t call for 2 cups of powdered sugar! This one is made with one of my favorite ingredients—raw cashews
If you’re not much of a matcha fan, you can eat these plain or make a thinner version of the vanilla frosting from my carrot cake muffins! Don’t forget to tag me and #wifemamafoodie on Instagram if you make these. I love seeing your creations!
- 1¼ cup Coconut Sugar
- 1 cup gluten-free all purpose flour (I use Bobs Red Mill 1-to-1 Baking Flour
)
- ¼ cup Coconut Flour
- ¼ cup dark cocoa powder (I use Hershey's Special Dark
)
- 2 teaspoons Baking Powder
- ¼ teaspoon salt
- 1 egg
- ⅔ cup almond milk or other milk of choice (can also use coffee for stronger chocolate flavor)
- ¼ cup melted Coconut Oil
- 1 teaspoon vanilla extract
)
)
- 1 cup Raw Cashews
, presoaked in boiling water for 30-60 minutes and drained
- ¼ cup Honey
or maple syrup
- 3 tablespoons Coconut Oil
- 1 teaspoon vanilla extract, optional
- 1-3 teaspoons Matcha
powder, to taste
- 3-6 tablespoons almond milk or other milk of choice (more or less to get desired consistency)
- Optional toppings—cacao nibs, crumbled freeze-dried raspberries, black sesame seeds, hemp seeds, cocoa powder, matcha powder, mini chocolate chips or shavings)
or maple syrup
powder, to taste- Preheat oven to 350F.
- Lightly grease doughnut pan with coconut oil or cooking spray and set aside.
- Combine sugar, flours, cocoa powder, baking powder, and salt in a large mixing bowl. Mix in egg, milk, coconut oil, and vanilla until mixture is smooth.
- Fill doughnut pan ⅔ full and tap pan on the counter to even out the batter. Alternatively you can place mixture into a large plastic baggie or piping back and cut off ¼-inch tip. Pipe batter into the doughnut pan. (This way is much cleaner!)
- Place pan on the middle rack in the preheated oven and bake until firm to the touch, about 10-14 minutes, depending on your pan and oven.
- Let pan cool slightly and then invert the doughnuts out onto a baking rack or piece of parchment paper. If your pan tends to stick, run a knife along the edge of each doughnut in the pan before inverting.
- Place soaked and drained cashews, honey, coconut oil, vanilla, 1 teaspoon of the matcha powder (to start), and 3 tablespoons milk (to start) into a high powered blender. Blend, scraping down the sides as needed, adding milk a tablespoon at a time until glaze is creamy and a "drizzle-able" consistency. Add more matcha powder to taste.
- Pour glaze into a shallow dish and carefully dip the top of the doughnuts into the glaze. Top with optional toppings or leave plain.
- Alternatively, you can drizzle the glaze over the doughnuts.
- Store leftovers in an airtight container in a cool area or in the fridge. Makes 12-16, depending on the size of your pan
You may also enjoy these similar recipes:
Double Chocolate Zucchini Muffins
Salted Chocolate Mocha Cupcakes
Chocolate Zucchini Pancakes
Do you believe I can use regular all purpose flour instead of the gluten free? If so, should I also still use the coconut flour?
Xoxo.
Hi Alessandra, I think regular all purpose flour will work in these just fine. I would just substitute both the gf and coconut flour with an equal amount of all purpose. Let me know how it goes if you give it a try! 🙂
Could I use Swerve granular as the sugar replacement?
Hi Denise! I’ve never used Swerve before and I’m not familiar with using it as a replacement sugar. With that being said, if it’s labeled as a cup-for-cup replacement, then you could try it, but I cannot guarantee the end result. If you don’t have coconut sugar, I’d suggest trying brown or even natural cane sugar, but you may want to cut back to 3/4 cup or 1 cup as they seem to be sweeter than coconut sugar. Let me know if you give any of those a try!
SWERVE is one of many brand names for erithrytol. My daughter lives in Seattle and uses both the granular and the confectioner’s (icing) sugar. I noticed that it us being sold now here in Vancouver, B.C. as well. I’ll give erithrytol a try and see how it works, as it says it measures cup for cup with zero calories. Thanks!
These donuts look divine.
These donuts are beautiful! I love the combo of chocolate and matcha, YUM!
My mouth is watering! Looks so good!
Greta | http://www.gretahollar.com
Thanks, Greta! I hope yo have a wonderful weekend! I appreciate you stopping by 🙂
These look delicious! Chocolate and matcha sound like a great flavor combo. 🙂
Thank you, Crystal. It’s such a delicious combo!
OHmygosh, this looks sooo yummy! I love chocolate and matcha!
Oh wow! I am addicted to matcha these days. These doughnuts are making my mouth water!
Yum! These look fantastic! I’ve never tried Matcha before, but I love the beautiful green color. Can’t wait to try these!
These donuts look stunning, Joscelyn. They look so pretty. Love how moist and chocolatey they are. A that matcha glaze on top is making them more stunning
I’ve never tried anything like this before but I’m ready to give it a try. These looks sooooo delicious 🙂
These are gorgeous Joscelyn! I love the contrast of the matcha icing and the dark chocolatey brown. I’ve been trying to rein in the sugar lately but may have to get me some of these haha!
Haha, I know what you mean. I should be reining in sugar myself! I don’t overdo it though…I’m usually good with just a few bites and sometimes freeze the rest to enjoy later 🙂 The matcha and chocolate pair well together. I love each of them on their own, but they’re really lovely together too! Have a great weekend, girly!
Wow Joscelyn ….Mouth watering recipe with a beautiful pictures.Pinning
Thanks for pinning, Puja! I appreciate your encouragement. Thank you for the kind words, friend.