Donut Loaves
Matcha Donut Loaf
Two soft matcha donut loaves with vanilla bean, a little malt, a crackly vanilla glaze, and matcha syrup for drizzling each slice.
Prep
20 min
Bake
30 min
Total
1 hr 30 min
Yield
Two 7.75 x 3.75-inch loaves
A note from my kitchen
Before you bake this
This is the donut loaf I would make for someone who already loves matcha, and also for someone who is still deciding.
Matcha can be a little tricky in baking because it has a naturally grassy, slightly bitter edge. Here it gets rounded out with vanilla bean, optional malt, a soft loaf crumb, and a glaze that sets like the top of a donut.
The slice is tender on its own, but the matcha syrup drizzle is what makes it feel complete. Add as much or as little as you like right before serving.
Save me a slice ;)
Thinking out loud
The Matcha Latte Loaf
The cravings, questions, and running commentary behind this bake.
This loaf is earthy and sweet in the way a perfectly balanced matcha latte is. I created it for Rising Star Baking Supply, a brand I love and have worked with many times.
Their vanilla bean paste is my favorite, so when they introduced a Matcha Baker's Syrup, I could not say yes fast enough. Creating a soft, fluffy matcha loaf came easily, but the syrup drizzle is what made it feel truly special.
It adds another layer of matcha flavor to every slice and brings the whole loaf back to that perfect matcha latte moment.
Read this first
The quick notes.
Flavor
Matcha, vanilla bean, light malt, and a sweet donut-style glaze.
Texture
Soft mini loaves with a tender crumb and a thin glaze that sets as it rests.
Best moment
Drizzling matcha syrup over a slice once the glaze has set.
From this recipe
Tested notes
Fresh matcha matters here. If your matcha has been open for a long time, the color and flavor will be softer.
For a lighter matcha flavor, skip the extra syrup drizzle on the slices. For a stronger finish, add the drizzle right before eating.
Ingredient notes
Key ingredients
Jade matcha powder
Use a matcha you enjoy drinking or baking with. Matcha is ground tea leaf, so old or dull powder can taste flat, bitter, or dusty once baked.
Matcha syrup
The syrup lets you add a deeper matcha finish after baking without pushing the powder too far in the batter. I love it over the slices because you can choose your own intensity.
Vanilla bean paste
Vanilla softens matcha's green, earthy edge and makes the loaf taste warmer. It is subtle, but it keeps the matcha from feeling sharp.
Non-diastatic malt powder
Malt adds a quiet bakery flavor and helps the donut-loaf notes come through, but it is optional. It should support the matcha, not take over.
Cornstarch
Cornstarch softens the flour so the loaves bake up more tender. It helps keep the crumb from feeling too bready.
Powdered sugar glaze
The glaze is intentionally simple. It sets into a thin shell as it rests, either at room temperature or in the refrigerator, which is what makes the loaf feel more like a donut.
Coarse sanding sugar
Modern Mountain Baking Company White Sparkling Sugar is my go-to sanding sugar. I get it on Amazon, and it adds a crisp, sparkly finish without melting into the top.
Optional ingredient notes
Use what you have on hand
Curious what I used? These are the exact products I reached for while developing this recipe.
Yogurt
Plain unsweetened yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
- Forager Unsweetened Plain Yogurt
Milk
Milk
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create a creamy, cohesive finish.
- Silk Original Unsweet
Butter sticks
Butter sticks
Use butter sticks for buttercream and fillings that need to hold their shape.
- Country Crock Plant Butter Sticks
Testing notes
Why this works
Why matcha needs balance
Matcha is the whole tea leaf ground into a fine powder, so it brings flavor, color, and tannins. Sugar, fat, milk, vanilla, and optional malt round it out so the loaf tastes soft instead of bitter.
Why the matcha is whisked carefully
Matcha likes to clump. Whisk until the color looks even and no dry streaks remain, but stop there so the loaves stay tender.
Why malt belongs here
Non-diastatic malt powder gives a gentle toasted sweetness that reads almost bakery-style. It pairs beautifully with vanilla and makes the donut side of the loaf more believable, but the loaf still works without it.
Why two smaller loaves work well
Smaller loaf pans help the matcha crumb bake through before the edges dry out. They also give you more glaze-covered surface, which is never a bad thing here.
Why the glaze sets before slicing
The glaze needs time to set into that crackly donut shell. You can let it set at room temperature or use the refrigerator if you want to speed things up; just make sure it is completely set before slicing.
How it comes together
From Instagram
Watch the reel
Watch the matcha loaves come together before the glaze sets and the slices get their matcha drizzle.
Open the reelSmall things that matter
Tips for the best loaf
Use fresh matcha. If it smells stale or dusty, the loaf will taste that way too.
Whisk the wet ingredients until they look smooth before adding the dry ingredients.
Add the dry ingredients directly to the bowl, then whisk only until the batter is even and no dry pockets remain.
Do not overmix. Matcha loaves can turn dense if the batter is worked too much.
Tent the loaves loosely with foil if the tops are set and lightly colored before the centers are done.
Pour the glaze while the loaves are still slightly warm if you want it to hug the sides, then let it set completely at room temperature or in the refrigerator.
Drizzle the matcha syrup on each slice right before serving so the flavor stays clear and fresh.
Before you slice
Texture and serving notes
Let the glaze set for about 30 minutes before slicing if you want the cleanest pieces.
Add matcha syrup to each slice instead of the whole loaf so everyone can choose how strong they want it.
This loaf is especially good with coffee, milk, or tea because the vanilla and matcha have room to come through.
Keep it good
Storage
Counter
Store covered at room temperature for up to 1 day.
Airtight
Refrigerate in an airtight container for up to 4 days.
Serve
Let slices sit at room temperature before serving so the crumb softens again.
Recipe FAQ
Questions that come up
Can I make this recipe gluten-free?
I have not tested this recipe with gluten-free flour, so I cannot guarantee the same texture, rise, or structure. If you would like to experiment, a cup-for-cup (1:1) gluten-free baking blend intended to replace all-purpose flour is the best place to start. Results may differ from the recipe as written.
Can I use Greek yogurt in this donut loaf?
I do not recommend it. Greek yogurt is much thicker and contains less moisture than the plain unsweetened yogurt used here, which can make the batter too thick and the finished loaf denser or drier. Use regular plain unsweetened yogurt for the texture this recipe was designed to have.
Can I substitute sour cream for the yogurt?
Yes, regular full-fat sour cream is the closest substitute. Replace the plain unsweetened yogurt with the same amount by weight. Sour cream is thicker and higher in fat, so the batter may be slightly thicker and the finished loaf a little richer and denser than the version I tested with yogurt. Avoid reduced-fat or fat-free sour cream, which can behave differently.
Bake with me
Get Angela’s newest cake recipes
New donut loaves, lava cakes and cake-forward recipes delivered straight to your inbox.
Made it? Tell us.
Ratings and reviews
Be the first to rate this recipe.
No reviews yet.
Make the recipe, leave a rating, and share how it turned out.Did you make this?
Share your bake on Instagram - tag @obsessedwithcashews and use #obsessedcakes.