Ingredients:

For Chocolate Donuts:

• ¾ cup Pastry/Cake Flour

• ½ teaspoon Baking Soda

• 4 tablespoons Cocoa Powder

• ½ teaspoon Instant Espresso

• ¼ teaspoon Salt

• ½ cup Sugar

• ½ cup Water

• 1 teaspoon Vanilla Extract

• 5 tablespoons Vegetable Oil

For Matcha Icing:

• 1tsp Rawnice Matcha Powder

• 1 ¼ cups Icing Sugar

• Pinch Salt

• 6 tablespoons Melted Vegan Butter

• 2 tablespoons Water

• *Extra: Melted Vegan Dark Chocolate

Directions:

1. Preheat your oven to 175 celsius. Lightly spray a 6 cavity regular sized donut tray with cooking
   spray. Set aside.

2. Sieve Pastry Flour, Baking Soda, Cocoa Powder, Espresso, Salt and Sugar into a mixing bowl.
   Add water, Vanilla Extract and Vegetable Oil.
   Whisk until combined - you should have a thick chocolate batter.

3. Dispense batter equally into your donut tray - you can use a piping bag to make it faster and
   easier.

4. Bake for 15-18 minutes or until Donuts are springy to the touch and a skewer inserted into the middle comes out clean.

5. Remove from the oven and leave donuts in the tray for 10-15 minutes. Once slightly cooled, tip
   them out of the donut tray. Let cool thoroughly.

6. To prepare icing, mix Icing sugar, Salt and Rawnice Matcha powder in a bowl with melted
   Vegan Butter and water. Whisk till smooth. If it is too thick, add a touch more water. If it is too
   watery, add a little bit more icing sugar.

7. Dip your donuts in to ice them. You can double dip for a thicker coating of glaze.

8. Allow to set on a cooling tray.

9. For an extra halloween vibe pipe melted dark chocolate on each donut in a spider web shape.

10. Enjoy!