Chocolate Cake Doughnuts:

1. Preheat oven to 350F.
2. Lightly grease doughnut pan with coconut oil or cooking spray and set aside.
3. 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.
4. Fill doughnut pan 2/3 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 1/4-inch tip. Pipe batter into the doughnut pan. (This way is much cleaner!)
5. 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.
6. 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.

Matcha Glaze:

1. 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.
2. Pour glaze into a shallow dish and carefully dip the top of the doughnuts into the glaze. Top with optional toppings or leave plain.
3. Alternatively, you can drizzle the glaze over the doughnuts.
4. Store leftovers in an airtight container in a cool area or in the fridge. Makes 12-16, depending on the size of your pan