Vegan Matcha Donut
Lunch • Singapore
How to Make Vegan Matcha Donut (Traditional & Healthy Version)
The Vegan Matcha Donut is a delightful fusion treat that has quickly gained popularity in Singapore’s vibrant food scene, especially among younger kopitiam goers seeking healthier desserts. Inspired by the city’s love for matcha and innovative plant-based cuisine, this donut blends the earthy notes of premium Japanese green tea powder with the nostalgic comfort of a classic donut, reimagined for a health-conscious audience. In Singapore, where hawker culture encourages culinary experimentation and fusion, these donuts are often spotted at boutique bakeries and artisanal stalls alongside traditional sweet treats like tau huay and pandan cakes. This vegan matcha donut recipe offers a modern take on the classic snack, incorporating wholesome, plant-based ingredients. It’s light, fluffy, and just the right amount of sweet—perfect for those looking for a midday pick-me-up or an indulgent yet guilt-free lunch treat. Whether enjoyed with a kopi O at your favourite kopitiam or packed in a lunchbox, this recipe captures the spirit of Singaporean fusion cuisine, where East meets West and old traditions are given a fresh, healthy spin. With no dairy or eggs, it’s a great option for vegans and anyone looking to reduce their calorie intake without sacrificing flavour.
Ingredients(for 1 medium donut (approx. 60g))
- 3/4 cup All-purpose flour (tepung gandum)
- 1/3 cup Almond milk (unsweetened)
- 2 tbsp Coconut sugar (gula kelapa)
- 1 tbsp Matcha powder (premium grade)
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1 tbsp Coconut oil (melted)
- 1/2 tsp Apple cider vinegar
- a pinch Salt
- 1/2 tsp Vanilla extract - optional
- 2 tbsp Powdered sugar (for dusting, optional) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly grease a donut pan with coconut oil to prevent sticking.
5 minutes
Use a silicon donut pan for easy removal and less oil.
- 2
In a mixing bowl, combine flour, matcha powder, baking powder, baking soda, salt, and coconut sugar. Whisk until well mixed.
3 minutes
Sift the matcha powder with flour to avoid clumps.
- 3
In a separate bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract (if using). Stir to combine.
2 minutes
Let the mixture sit for a minute to activate the vinegar for a fluffier donut.
- 4
Pour the wet ingredients into the dry mixture. Gently fold until just combined—do not overmix.
3 minutes
Overmixing can make the donuts dense.
Why This Dish is Healthy
By baking instead of deep-frying, this recipe significantly reduces overall calorie and fat content, making it a lighter treat suitable for lunch or a midday snack. Plant-based ingredients mean no cholesterol, and matcha’s antioxidants support cellular health. Using coconut sugar and whole, minimally processed ingredients helps balance your macros while keeping the flavour authentically Singaporean.
This vegan matcha donut delivers a dose of antioxidants from high-quality matcha, which also provides L-theanine for calm alertness. Made with almond milk and coconut oil, it is lower in saturated fat and cholesterol than traditional donuts. The use of coconut sugar gives a lower glycemic index compared to refined sugar, supporting more stable blood glucose levels. Each serving offers a source of plant-based carbohydrates, moderate fiber, and trace minerals from unrefined ingredients.
Pro Tips
- 💡Tip 1: Always sift matcha powder to prevent lumps in your batter.
- 💡Tip 2: Avoid overbaking—the donuts should remain moist and springy.
- 💡Tip 3: For an extra Singaporean touch, serve with a side of unsweetened soy milk or traditional kopi O.
Storage & Serving
Store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days. Warm briefly in the oven before serving to restore softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
