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
Step-by-step instructions
Step 1 · Preheat your oven to 180°C (350°F)
Preheat your oven to 180°C (350°F). Lightly grease a donut pan with coconut oil to prevent sticking.
Step 2 · In a mixing bowl
In a mixing bowl, combine flour, matcha powder, baking powder, baking soda, salt, and coconut sugar. Whisk until well mixed.
Step 3 · In a separate bowl
In a separate bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract (if using). Stir to combine.
Step 4 · Pour the wet ingredients into the dry mixture
Pour the wet ingredients into the dry mixture. Gently fold until just combined—do not overmix.
Step 5 · Spoon the batter evenly into the prepared donut pan
Spoon the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
Step 6 · Bake for 15-18 minutes or until a toothpick comes out clean
Bake for 15-18 minutes or until a toothpick comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
Step 7 · Optional: Dust cooled donuts with powdered sugar or a light sprinkl...
Optional: Dust cooled donuts with powdered sugar or a light sprinkle of extra matcha powder for a signature finish.
Why this recipe 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.
A note on tradition
In Singapore, donuts have been adapted by local bakeries and kopi stalls as a snack to enjoy with hot beverages like kopi or teh. The vegan matcha donut is a modern, fusion creation—reflecting Singapore’s appetite for innovation and global flavours. It is especially popular at artisanal bakeries in central and east Singapore, and is often found during wellness festivals or as part of healthy dessert menus. While not tied to a traditional festival, it captures the cosmopolitan and health-conscious spirit of the city.