Matcha Almond Cake
If you know me, you know I love my daily matcha… and I occasionally (often) pride myself on playing the role of matcha evangelist, converting friends to my matcha ways. I’m going to be rolling out a few ways I like to use this magical powder that differ from my usual latte concoctions.
This sweet cake uses almond to balance out the matcha flavor making it delicious for both breakfast and dessert.
YOU WILL NEED
1/3 cup melted coconut oil or ghee, plus more for greasing
1 cup cassava flour
1 cup coconut sugar
½ cup almond flour
2 teaspoons culinary grade matcha powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup unsweetened, non-dairy milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Matcha Almond Frosting, recipe below
TO MAKE
Preheat the oven to 325F.
Prepare a medium-sized bundt pan or 9” round cake pan by greasing well with a little coconut oil. Set aside.
In a large mixing bowl, whisk together the cassava flour, coconut sugar, almond flour, matcha, baking soda, and salt. Stir in the non-dairy milk, vanilla and almond extract until a batter is formed.
Pour the batter into the prepared pan and place in the oven to bake until a toothpick comes out clean, about 40-45 minutes.
Let the cake cool slightly before inverting it onto a serving plate. Let cool completely before spreading with Matcha Almond Frosting.
This keeps well covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
for the MATCHA ALMOND FROSTING
1/2 cup plant based butter
1/2 cup well-sifted coconut sugar
2 tablespoons cashew butter or smooth almond butter
1 teaspoon culinary grade matcha powder
1 teaspoon arrowroot powder
1 teaspoon vanilla extract or vanilla bean paste
1/4 teaspoon almond extract
1/4 teaspoon fine sea salt
In a large mixing bowl, use an electric mixer to beat together the plant based butter, coconut sugar, cashew butter, matcha, arrowroot powder, vanilla extract, almond extract and salt. Continue beating until smooth. Refrigerate, covered, until ready to use.