That’s right, I am jumping on the matcha band wagon! But only the baked goods matcha band wagon. I have nothing against matcha tea or lattes, just not my, pardon the pun, cup of tea, I don’t even like tea. But when you bake up this super nutrient packed green powder, I will go matcha crazy. My Almond Matcha Cake with Coconut Whip Cream Topping and raspberries is just what the matcha ordered. Gluten/Grain and dairy free, this moist, full of flavor, green cake is devour worthy! The coconut whip is light and airy, which marries perfectly with the sweetness of the cake and the pop of tart from the fresh raspberries is the cherry on top, err, the raspberry on top!
I am coffee in the morning gal, don’t like tea, and matcha lattes aren’t really my thing. I know matcha is the super food of the tea world, but hey, I like what I like. Butttt, doesn’t mean I can’t experiment with baking with it! Plus, it turns your goods green! Your baked goods that is. 😉 I thought the addition of matcha in my almond flour cake with honey would be a perfect matcha…ok, I’ll stop. Well, turns out it is! You totally get the subtle matcha flavor with the nuttiness of the flour and sweetness of the honey. Using no butter and just melted coconut oil along with granulated sugar and honey makes for a really moist cake. It is a bit denser, but the crumb is tender and the cake delicious.
I wanted a lighter topping for the cake so I combined the cream from full fat canned coconut milk, with So Delicious Coconut Whip Topping and it was just the ticket. Adding the light cream in between the layers along with fresh raspberries is an amazing mouthful. A bit reminiscent of a shortcake, but with a more complex flavor profile!
Little jewels of raspberries dot the top and in between the layers. Just the right amount of tart bursts to brighten everything up!
Love the way the matcha turns the cake into this marvelous green color, really makes the frosting and raspberries pop!
So pretty! Plus, you are getting your greens, so it’s good for you… 😉 That’s what I tell myself on my second piece!! Eat your cake!
This matcha cake will carry you through Spring and right in to Summer. So, get your matcha on the right way…in cake form!
Happy Weekending!
Diane
- 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
- For the cake:
- In a large bowl mix all the dry ingredients and set aside. Pre-heat oven to 350 degrees.
- Spray and line two 8 inch round cake pans with non-stick spray and parchment rounds. Set aside.
- 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.
- 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.
- 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.
- For the Whipped Topping:
- Place a clean bowl of a stand mixer and whisk attachment in the freezer for 15 minutes.
- 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.
- Frost the Cooled Cake:
- 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.
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