Baked Matcha & Cocoa Donuts with Matcha Ganache

Cut excess calories and fat with this Baked Matcha and Cocoa Donut recipe that contains Aiya's Cooking Grade Matcha, less sugar, almond milk, and zero frying oil.

Makes enough to share. 

An original recipe found on the blog.


    Donuts (Matcha flavor and Chocolate flavor)

    • 3/4 cup Flour
    • 1 tsp baking powder
    • 1 tbsp Aiya Cooking Grade Matcha (for Matcha donuts)
    • 2 tbsp cocoa powder (for chocolate donuts)
    • 3 1/3 Tbsp butter
    • 5 tbsp sugar
    • 1 egg
    • 1/4 cup almond milk

    Matcha White Chocolate Ganache

    • For the full recipe, click here.



    1. Sift the flour, baking powder, and Matcha together and set aside.
    2. Begin pre-heating your oven to 350 degrees.
    3. Allow the butter to come to room temperature and stir it until it is smooth and creamy.
    4. Whisk the sugar into the butter until it is well incorporated and the whole mixture takes on a white color.
    5. Beat the egg and add it in little by little until it is well incorporated.
    6. Add the milk into the sifted dry ingredients, mix gently, and then add the butter and sugar.
    7. Transfer the batter to a piping bag (a Ziploc bag with one corner cut off works as well).
    8. Using a donut mold (or any circular mold you like), pipe the batter into the mold
    9. Bake in the oven for 12 minutes, lower the temperature to 325 degrees, and bake for approximately 5 more minutes.
    10. Repeat steps 1-9, substituting the Matcha for the Cocoa powder for your chocolate donuts.
    11. Let the donuts cool completely before pouring ganache.

    Matcha White Chocolate Ganache


    1. For the full recipe, click here.
    2. After the ganache is ready, pour it over the donuts and spread with a spoon. You can even get creative with the ganache by drizzling it over the donut, or adding chocolate sprinkles (or any topping you’d like).
    3. Store in fridge to prevent ganache from melting.
    4. Enjoy!




    Click below to purchase the culinary Matcha used in this recipe: