Gluten-Free Baked Doughnuts With Matcha Frosting

baked doughnuts

I’ll admit it, it took me a while to get used to green tea. And then, I discovered vanilla matcha lattes, and I became hooked.

I never realised that only bad quality green teas will taste bitter, whereas the more expensive, fresher ones have a delicious, almost sweetness to them. Now, I try to add matcha to everything – not only does it lend a vibrant green to healthier bakes, but it’s also packed with anti-oxidants and goodness.

baked matcha doughnuts

These doughnuts are a recipe I’ve been using for a while now, since I accidentally created it a few summers ago. They’re a great treat for toddlers to enjoy, but also to serve up to unsuspecting grown-ups, who’ll have no idea that the treat they’re devouring is free from processed ingredients and refined sugars.

Just as nature intended it.

Gluten-Free Baked Doughnuts With Matcha Frosting

matcha doughnuts


  • 1 cup almond flour (I recommend Sukrin)
  • ¼ cup protein powder (I use That Protein vegan powder) OR more almond flour OR arrowroot
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 2 eggs, separated
  • 2 tbsp melted coconut oil
  • 1 tbsp coconut milk
  • 1 tbsp coconut sugar
  • 1 tsp apple cider vinegar
  • ¼ tsp bicarbonate soda
  • Pinch salt
  • For the frosting –
  • 1 cup cashews, soaked 4-6 hours
  • ¼ cup coconut milk
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 1-2 tsp matcha
  • 3/4 tsp vanilla powder


  1. Start making your frosting by blending together all ingredients until smooth, adding more coconut milk if needed. Adjust taste and sweetness as desired. Pour into a bowl and set aside.
  2. Preheat oven to 180C, then combine the almond flour, pumpkin protein, coconut sugar, vanilla, salt and bicarb, stirring until combined.
  3. In a separate bowl, whisk the egg yolks with the milk, coconut oil and honey. Mix together the wet and dry mixes then, using a separate bowl, beat the egg whites until they form stiff peaks. Gently fold into the egg yolk mix.
  4. Spoon into a silicone doughnut pan, then bake for around 12 minutes or until golden. Set aside to cool.
  5. Once doughnuts are cool, pour over the frosting (add a splash more milk, if needed, to loosen things up) and top with dried rose petals. Enjoy.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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