Ingredients
For the Donuts
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1 cup Tonomi's Cassava Flour
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1/2 cup Tonomi's Tapioca Flour
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1/2 cup granulated sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 tablespoon matcha powder
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1/2 cup milk (dairy or non-dairy)
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1/4 cup coconut oil, melted
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2 large eggs
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1 teaspoon vanilla extract
For the Glaze
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1 cup powdered sugar
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1 tablespoon matcha powder
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2-3 tablespoons milk (dairy or non-dairy)
Directions
Preheat your oven to 350°F (175°C).
- Grease a donut pan with non-stick cooking spray or lightly brush with oil.
- In a large bowl, whisk together Tonomi's cassava flour, tapioca flour, granulated sugar, baking powder, baking soda, salt, and matcha powder.
- In a separate bowl, whisk together milk, melted coconut oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
- Spoon the batter into the prepared donut pan, filling each mold about two-thirds full. Use a piping bag for easier filling if desired.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, matcha powder, and 2-3 tablespoons of milk until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Once the donuts are completely cool, dip the tops into the matcha glaze, allowing any excess to drip off.
- Place the glazed donuts back on the wire rack to set.
Recipe Note
For a more vibrant matcha flavor, add an extra teaspoon of matcha powder to the glaze.
Use a silicone donut pan for easy removal and cleaning.
Store any leftover donuts in an airtight container at room temperature for up to 2 days.
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