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Green matcha donuts stacked on a white plate

Gluten-Free Matcha Donuts

These gorgeous, baked Gluten-Free Matcha Donuts will definitely fulfill your sweet tooth without the guilt. No frying necessary!

  • Total Time: 25 min
  • Yield: 12 donuts 1x


Units Scale
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons Truvia baking blend
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon matcha powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened almond milk
  • 1/4 cup coconut oil, melted
  • 1 tablespoon honey
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon matcha powder
  • 2 tablespoons unsweetened almond milk


  1. Preheat oven to 350 degrees. If using a metal or silicone donut tray, lightly coat with cooking spray.
  2. In a large mixing bowl, sift together the almond flour, coconut flour, Truvia baking blend, baking soda, baking powder, matcha powder, and salt. Set aside.
  3. In a mixer, blend together the almond milk, coconut oil, honey, eggs and vanilla extract. Slowly add in the dry mixture and blend on medium until smooth.
  4. Pour the mixture evenly into a donut tray filling almost to the top. Bake for 15 to 17 minutes or until the tops spring back when lightly touched. Set aside to cool completely.
  5. When the donuts are completely cooled, gently run a butter knife around the rim of each donut to loosen and then pop out of the tray.

Make the glaze:

  1. Using a hand mixer, blend the powdered sugar, matcha powder, and almond milk until thoroughly combined.
  2. Glaze the donuts either with a drizzle or covering the tops. Let the glaze harden on the donuts before serving. Store in the refrigerator for up to two days.


  • You can control the sweetness in this matcha donut. I used Truvia baking blend instead of sugar, just to keep down the calories. I also limited the honey to just 1 tablespoon so it wouldn't be so sweet.
  • I baked my donuts for about 17 minutes. It really depends on your oven. You'll know when they're ready when you touch the tops of the batter and it springs back easily.
  • Make sure to cool the donuts completely before popping out. I made a huge mistake of not running a knife around the edges of the donuts before popping them out. They just made a crumbled mess!
  • Let the donuts cool completely before glazing, otherwise the glaze will melt on the donut and you will have to start over! Once glazed they will harden and look beautiful!
  • Store in the refrigerator for up to two days.
  • Author: Asian Caucasian
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Dessert
  • Method: Oven
  • Cuisine: Asian Fusion
  • Diet: Gluten Free


  • Serving Size: dozen
  • Calories: 250
  • Sugar: 13 g
  • Sodium: 118.6 mg
  • Fat: 10.6 g
  • Carbohydrates: 17.4 g
  • Protein: 5.2 g
  • Cholesterol: 42.2 mg

Keywords: matcha, donuts, desserts, baked matcha donuts