I need to admit that I am Matcha addicted. There are many reasons I adore it, but of course, the main one is the astounding wellness benefits of matcha. As it can increase your immunity, manage stress, and smoothly maintain weight loss. While I am regularly having a cup of Matcha Green Tea for my breakfast, as well I prefer to try recipes with matcha to have all these incredible health benefits from matcha green tea as much as I can.
Indeed, I matcha green tea makes me feel better than coffee. If I have coffee, I notice an immediate rush later a crash, plus the feeling of tense and dehydration. However, if I have a matcha, I appear relaxed, concentrated, and fresh. It’s like the body prefers and begs the whole antioxidants from matcha tea.
Recently I had to try one of matcha cakes recipes, and I am so happy I did it, as in the end, I’ve got a mind-blowing matcha tea flavored cake. It’s perfect for breakfast and afternoon tea as well. Just to mention, usually, I am not a big fan of sponge cakes, though this one I could eat every day. Not merely the taste of the green tea produced in paradise, but the union of the tea flavored cake and vanilla-lemon frosting feels like paradise.
How to make matcha cake?
- 1/3 cup maple or agave syrup
- 1/4 cup coconut butter
- a meager 1/2 cup of sugar-free apple sauce
- 4 eggs
- 1 cup gluten-free flour
- 1/2 cup coconut flour
- 2 tbs matcha green tea
- 1/2 tsp baking soda
- 1/4 tsp pistachio powder
For the vanilla lemon cream frosting
- 1/2 cup of full-fat coconut milk
- 4 tablespoons of pure maple or agave syrup
- pinch salt
- 3 tbs agar-agar
- 0,5 tbs vanilla extract
- 1/4 cup of lemon juice
Matcha cake recipe
Make the frosting: Mix all of the components (but not the lemon juice and vanilla) in a medium-size bowl. Whisk together than boil over high heat. Decrease the temperature, cover with a lid and boil for 20 minutes, till agar-agar flakes disappeared. Take out from heat and whisk with vanilla extract and lemon juice. Put to a bowl, let it cool down, later cover, and keep in the fridge for a minimum of 2 hours even keep for overnight.
When the frosting is firm, with a spoon or fork, blend it till smooth. Place it back to the fridge for at least 1-2 hours to let it firm up a little more.
Prepare the loaf
- Preheat the oven to 350°F. Place a 9 in x 5 in a cube with baking paper.
- Take a medium-size bowl and mix the agave syrup and coconut butter. Add the apple sauce, mix and then add the four eggs and whisk one more time till entirely mixed.
- In another bowl, blend the gluten-free flour, coconut flour, matcha powder, baking soda, and pistachio powder.
- Combine the dry ingredients with the wet and stir properly.
- Pour the dough into the lined loaf tin and pat down the top of the dough with a spatula to even it out.
- Bake for 37-40 minutes until the center has hardened, and the loaf has cooked through. To check, stick a toothpick in the middle of the cake. If the toothpick comes out clean, then the cake is ready. After the loaves baked, take it out from the containers and allow it to cool down at room temperature.
- To gather the cake, place a cake layer on a flat surface and spread the frosting on it. Put another cake layer on top of the filling. Finish with matcha powder on top.
- Decorate as wanted
- Best to be eaten for breakfast or afternoon tea
*The lemon juice is essential as its acidity has to react with soda for a fluffy sponge. But you can easily substitute it with 1 tbs of apple cider vinegar.
Replacements you may do to this matcha cake recipe:
- oil: coconut oil, olive oil or vegetable oil
- plant milk: almond milk, soy milk, oat milk, cashew milk, etc
- sweetener: maple syrup, agave syrup, stevia, etc
- nut-free version: replace the pistachio (almond milk/almond flour) with buckwheat flour and oat or rice milk (coconut products are always welcome here as well)
- For vegans: instead of eggs use egg replacer powder (To substitute for 1 egg, use one 1/2 Tbsp egg replacer powder)