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Chocolate Donuts with Matcha Glaze

Chocolate Donuts with Matcha Glaze | TENDING the TABLEEvery morning Anders makes me a cup of green tea. He got hooked on it while taking a class on Japanese architecture and while I was skeptical at first, now I’m hooked too. However, until now, I haven’t ventured into the popular world of matcha flavored treats. It took a little tweaking, but these donuts are pretty tasty. The combo of chocolate and matcha is perfect and they would be great for St. Patty’s Day. Enjoy! P.S. I promise to have more to say next week. I’m multi-tasking and watching Gilmore Girls and things just got crazy!


Makes 9 donuts



1 egg

1 cup full fat coconut milk

1/2 cup coconut oil

2 oz. semisweet chocolate, melted

1/2 cup sugar

1 1/4 cups all-purpose flour

1/2 cup unsweetened cacao powder

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda


1 cup powdered sugar, sifted

1 teaspoon matcha

1/4 cup full fat coconut milk

Cocoa nibs to garnish



Preheat the oven to 375 degrees. Lightly grease a donut pan.

In the bowl of a stand mixer, fitted with the whisk attachment, combine the egg, coconut oil, coconut milk, and chocolate and beat on medium speed until smooth. Add the sugar and mix again. In a separate bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients and mix until combined.

Transfer the batter to a piping bag* and pipe the batter into the pan. Bake for 10-12 minutes, until puffed and beginning to crack. A toothpick inserted into the donut should come out clean. Allow the donuts to cool slightly, then remove from the pan and transfer to a cooling rack. Meanwhile prepare the glaze.


Whisk together the powdered sugar, the matcha and the coconut milk until smooth.

Dip each donut into the glaze and garnish with the cocoa nibs and a sprinkle of matcha.

*If you don’t have a piping bag you can place a gallon ziplock bag in a bowl and turn the top of the bag over the edge of the bowl. Scrape the batter into the bag, twist the top of the bag and squeeze the batter towards one corner of the bag. Cut the tip off the corner of the ziplock bag. Keep the bag twisted and squeeze the batter out slowly.



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