Matcha White Chocolate Donuts

INGREDIENTS

FOR THE DOUGHNUTS:

• 1/2 cup unsweetened almond milk
• 1 1/2 teaspoons apple cider vinegar
• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons matcha
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/4 cup canola oil
• 1/2 teaspoon vanilla extract

FOR THE GLAZE:

• 4.23 ounces vegan white chocolate
• 1/3 cup almond milk
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

PREPARATION

TO MAKE THE DOUGHNUTS:

1. Preheat the oven to 350°F. Grease and flour a standard sized donut pan.
2. Mix the apple cider vinegar with the almond milk. Let it sit for at least 30 minutes. It will look like curdled milk.
3. In a medium bowl, mix together the flour, matcha, baking soda, baking powder, and salt.
4. In a large bowl, whisk the sugar with the canola oil and vanilla extract. Pour in the almond milk mixture and stir until combined.
5. Add the wet ingredients to the dry ingredients and mix until incorporated.
6. Spoon batter into the doughnut moulds, filling halfway to the top. Bake for 15 minutes, or until puffed and a toothpick inserted in the middle of the donut comes out clean. Allow to cool for 20 minutes before putting the glaze.

TO MAKE THE GLAZE:

1. In a medium saucepan, mix the chocolate with the milk, cardamom, vanilla, and salt. Heat over medium-low heat until melted and smooth. Dip doughnuts into glaze, allow glaze to drip back, transfer to the wire rack to set.