Almond Matcha Cake! All The Frees (GF/Grain/Diary) and All The Flavor!
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 to 10
Ingredients
  • For the Cake:
  • 2 Cups blanched fine almond flour
  • ¼ cup coconut flour
  • ¼ cup modified tapioca starch
  • ½ tsp. of salt
  • 1 tsp. xanthium gum
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. apple cider vinegar
  • 2 tbsp. matcha powder
  • 2 large eggs
  • ½ cup melted coconut oil
  • ¼ cup honey
  • ¾ cup granulated sugar
  • ¾ cup canned lite coconut milk
  • 1 tsp. vanilla paste or extract
  • For the Whip Topping:
  • 2 cans full fat coconut milk - chilled in the fridge overnight
  • ½ container of So Delicious Light Coconut Whip
  • 2 6oz containers of fresh raspberries
  • 1 tsp. vanilla extract
Instructions
  1. For the cake:
  2. In a large bowl mix all the dry ingredients and set aside. Pre-heat oven to 350 degrees.
  3. Spray and line two 8 inch round cake pans with non-stick spray and parchment rounds. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment combine the eggs and sugar. Mix until pale yellow and the sugar is completely incorporated. Add the honey and mix to combine.
  5. Add a third the dry ingredients and mix to incorporate. Add the oil and mix to combine. Add the coconut milk, vanilla paste and apple cider vinegar. Mix to incorporate. Add the rest of the dry and mix until no flour bits remain.
  6. Divide batter evenly between the two cake pans. Batter will be thick. Smooth over top with off-set spatula. Bake on center rack for 20 to 25 minutes until toothpick inserted comes out clean. Allow to cool completely in pans on rack. Once cool, turn out of cake pans.
  7. For the Whipped Topping:
  8. Place a clean bowl of a stand mixer and whisk attachment in the freezer for 15 minutes.
  9. Take the cans of coconut milk out of the fridge and just use the hardened cream, none of the water. Add the cream to the chilled bowl of the stand mixer and whip until smooth and light. Add the vanilla and mix. Add half the container of the So Delicious Coconut Whip Light to the cream and stir to combine.
  10. Frost the Cooled Cake:
  11. Take one cake round and place on your serving platter, place some whipped topping on the cake and dot with fresh raspberries. Place the other round on top and add more whip topping and dot with more raspberries. Slice and enjoy! Store left overs in airtight container in fridge for up to a day.
Recipe by Social Buttercream at http://socialbuttercream.com/2019/03/30/almond-matcha-cake-all-the-frees-gf-grain-diary-and-all-the-flavor/