Well don’t these plant-based donuts look gorgeous and vibrant?! I love using a bit of matcha to add a dose of flavour and colour, and combining it with white chocolate, banana and freeze-dried raspberries really hits the spot! It’s been a pleasure to partner up with [paid collaboration] with Nature’s Charm, using their really versitile oat products and also the insanely delicious matcha sauce.


For the donuts –

  • 2 bananas, mashed
  • 100ml Nature’s Charm oat evaporated milk
  • 1 teaspoon vanilla extract
  • 140g gluten-free flour
  • 100g sweetener
  • 3 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 70g dairy-free white chocolate, cut into chunks

For the glaze and decoration –

  • 2 tablespoons Nature’s Charm matcha coconut sauce
  • 2 tablespoons dairy-free soft cheese
  • 2 tablespoons icing sugar
  • Freeze-dried raspberries
  • Flaked almonds 

Make them!

  1. Mix together the donut ingredients until a batter mixture comes together. Divide between a 6-hole donut tin (silicone if possible) to fill to the top.
  2. Bake at 180C for 15-20 minutes until golden and risen. Leave to cool then pop out of the tin.
  3. Meanwhile mix together the matcha sauce, soft cheese and icing sugar until smooth.
  4. Pop the donuts out and onto a wire rack (dome side up) then spoon over each donut to almost cover. Sprinkle over freeze-dried raspberries and almonds, then enjoy!