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Matcha & Coconut Cream Cake

October 22, 2017

 

 

Ingredients

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

 

Method

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! 


 

Procedure: 

  • Preheat your oven to 160ºC (gas mark 3) and line your cake tin with greaseproof paper.

  • 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.

  • In a separate mixing jug, whisk in your eggs, olive oil and vanilla extract and mix in well.

  • Slowly add the wet ingredients in a steady stream to your dry ingredients until the mixture is fully incorporated. Add in you Heapwell superfoods matcha tea powder and using a silicone spatula, fold in gently until the batter turns green and the colour is dispersed evenly.

  • Pour your cake batter into you lined baking tin and bake for 40-50 minutes or until a toothpick inserted comes out clean. Allow to cool completely before frosting your cake.

  • 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. 
Don't forget to share your pictures and tag us on Instagram and Facebook with @heapwellsuperfoods. 

Let the power of matcha be with you!

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