ナタリー・ポートマンのインスタグラム(natalieportman) - 9月8日 07時17分

Thank you @foodie.yuki for sharing your amazing vegan recipes with us!

Ingredients for 8 large vegan donuts:
 
Dry:
1 1/2  (190g) All purpose flour or cake flour
2 tsp baking powder
1/4 tsp sea salt
2 tsp high quality matcha powder 
3/4 cup (150g) white sugar

Wet:
3/4 cup (180ml) Soy or almond milk
2 Tbsp (40g) unsweetened soy yogurt (coconut is fine too)
4 Tbsp (50g) coconut oil or melted vegan butter, at room temp

For the glaze:
1 cup (140g) Icing sugar, sifted 
1/4- 2 tsp Matcha powder 
2 tbsp (30 ml) plant milk (coconut/ soy or almond)
1 tbsp (15g) vegan butter, melted 
Rose petals or sprinkles or chopped nuts to decorate

Instructions:
1. Preheat the oven to 350°F (180°C). Prepare donut tray by spraying with non-stick spray or grease with little oil. Set aside.
2. Sift the flour, baking powder, matcha and salt into a mixing bowl and add the sugar.
3. Whisk to combine.
4. Add the soy milk, soy yogurt and melted coconut oil and whisk to combine. 
5. Transfer the donut batter into a piping bag and pipe it into the donut mold evenly or use a spoon (but it can get messy).
6. Bake for 15 minutes until lightly browned on top.
7. Remove from the oven and let cool for a few minutes before transferring the donuts to a wire cooling rack.
8. Allow to cool completely before glazing.
9. For the glaze, combine all the ingredients in a medium bowl. Dip the donuts into the sugar glaze and then place onto a parchment lined baking tray and decorate with toppings.

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