For the Matcha Cake:
430g of gluten free plain flour
3.5 teaspoons of baking powder
100g of xylitol sugar
1 teaspoon of Himalayan Pink Salt
120ml of olive oil
120g of coconut butter, softened
1 teaspoon of vanilla extract
2 free range large eggs
4 teaspoons of Heapwell superfoods matcha green tea powder
For the Coconut Cream frosting:
1 tablespoon of slivered pistachios
400g of coconut cream
1 teaspoon of coconut essence
1 tablespoon of honey
1 tablespoon of desiccated coconut
Vibrant, fresh and sweet, this matcha and coconut cream cake is brimming with nutritional goodness and delicious flavour. Adding matcha green tea to your baked treats is not only great fun but adds another dimension of antioxidants to your everyday diet effortlessly. There really are so many ways you can have your matcha, including sweet baked treats, it's super easy and can really help with reducing the risk of cancer and helping to build up the immune system against cardiovascular diseases. Once you give this cake a try it will be a staple sweet treat in your kitchen, so, let's get cracking!
In a large mixing bowl, combine all the dry ingredients together with an electric whisk. Turn the setting down low and add your room temperature coconut butter, let it mix in until it looks like fine sand, set aside.
Prepare your frosting by simply adding your coconut essence and honey to your coconut cream, whisk well and pop into the fridge until your cake has cooled. Once frosted, top your cake off with desiccated coconut and slivered pistachios. Delicious!
And there you have your deliciously gorgeous matcha and coconut cream cake, perfect to sip with your matcha latte! This cake can be stored in the fridge for up to 3 days and serves 6-8 people.
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Let the power of matcha be with you!