Matcha Cake & Cupcakes
 
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A light and airy green tea cake that's both healthy and delicious.
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Ingredients
For the cake
  • 2 cups white whole wheat flour
  • ½ cup almond flour
  • 1¼ monkfruit sweetener
  • 1 tablespoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon fine iodized sea salt
  • 1 cup canned coconut milk, at room temperature
  • ½ cup coconut oil, melted and cooled
  • 2 tablespoons matcha powder
  • 1 tablespoon vanilla extract
  • 2 eggs, at room temperature
  • ¾ cup hot water
  • ½ cup shredded coconut, toasted (for garnish, if desired)
For the frosting
  • 16 ounces mascarpone cheese, at room temperature
  • ½ cup coconut butter (or coconut manna)
  • 1½ cups powdered sugar
  • ½ teaspoon matcha powder (for color, if desired)
Instructions
  1. Preheat the oven to 350 degrees F and cut two rounds of parchment paper to line the bottoms of your cake pans. Spray the tins with coconut oil, place a parchment round in the bottom of each pan, and spray the parchment. Line muffin tins with paper liners if making cupcakes.
  2. In the bowl of a stand mixer, stir together the flours, monkfruit sweetener, baking powder, ginger, and salt.
  3. Add the eggs, one at a time, and vanilla. Then slowly pour in the coconut milk and oil. Mix until thoroughly incorporated, stopping to scrape down the sides and mix up the bottom a few times as you go.
  4. Stir in the matcha powder. Finally, slowly pour in the hot water (you'll need to stop and scrape down the sides and mix up the bottom of the bowl a few times here, too).
  5. Divide the batter evenly among prepared tins. Bake 6" cake layers for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Bake cupcakes for 18-20 minutes.
  6. While the cake/cupcakes cool, make the frosting by beating together the mascarpone and coconut butter. With the mixer on low speed, add in the powdered sugar a little at a time until it's all incorporated, then add the matcha. Once it's all in, raise the mixer speed to medium and beat until the frosting is smooth. Frost cooled cake/cupcakes and garnish with toasted coconut.
Notes
I divided the batter to make a 2-layer 6" round cake plus 9 cupcakes. In theory you could also get a 2-layer 8" round cake or about 20 cupcakes out of it as well.
You can always use an equal amount of regular cane sugar instead of the monkfruit sweetener!
If you're making these ahead, keep the frosted cake/cupcakes in the fridge until about an hour before dessert. Allow them to come to room temperature before serving.
Nutrition Information
Calories: 6232 Fat: 471g Saturated fat: 341g Unsaturated fat: 88g Carbohydrates: 458g Sugar: 194g Sodium: 4030mg Fiber: 7g Protein: 77g Cholesterol: 871mg
Recipe by PurposeFull Life at http://www.lifepurposefull.com/matcha-green-tea-cake/