MATCHA CAKE

Matcha matcha matcha! Matcha is everyone’s favorite superfood these days, including ours! We made this amazing & delicious Matcha cake recipe exclusively to serve at the cake shop, but in honor of St. Patrick’s Day, we thought we’d share the recipe on the blog. Try baking this for the festivities and bring it wherever you’re celebrating, I’m sure it will be a huge hit! Enjoy!

Matcha Cake

Ingredients for the Cake

¾ cup coconut flour

1 tsp baking soda

1⁄2 tsp pink salt

2 tbsp matcha powder + 1⁄2 cup hot water

1 cup coconut oil

1 cup maple syrup

1⁄2 cup lemon juice

1⁄2 cup water

6 organic pasture raised eggs

Directions to Prepare Cake

Place the matcha and the warm water in a bowl and whisk gently until green matcha tea is formed. Set aside.

In another bowl, mix the coconut flour, baking soda and salt in a bowl.

In a large bowl, place the eggs, melted coconut oil, lemon juice, maple syrup and tea mixture and whisk together. When mixture is thoroughly mixed, slowly add the dry ingredients and stir until batter forms.

Divide batter evenly between cake pans. Bake for about 30-35 minutes, or until tooth pic inserted comes out clean.

Allow to cool completely.

Ingredients for the Whip

2 cans coconut cream or milk, refrigerated overnight

1 tbsp 100% maple syrup

1 tsp matcha powder + ¼ cup warm water

Directions to Prepare the Whip

Place matcha powder in a bowl and whisk with warm water. Once mixed well, set aside. Note: You will be using this to color the coconut whipped cream, so keep in mind you can adjust the color later if you’d like to add more!

Using your cans of coconut milk that have been sitting overnight in the fridge, remove lid and scoop out the fat from the top of the coconut can. Gently fold in maple syrup and stir until cream is whipped. Add the matcha and stir. Coconut whipped cream will turn a lovely light green, and if you’d like it even more green, add more matcha!

To build cake

Cut the cake rounds in half, so you have 6 complete rounds. They will be thin. Place one round on a cake plate, then scoop 1-2 tablespoons of coconut whipped cream on top of rounds and spread to the edges of the round. Repeat with remaining rounds.

Place finished cake in fridge and decorate with floral decor if desired. Cake will keep in fridge for up to 5 days, however oxidation will occur when cake is exposed to bright light for long periods of time. The cake is still edible and delicious, the green just won’t be as bright, and will turn a bit lighter.