Matcha Cake
This matcha cake is a bit denser than a layer cake yet still moist and extremely flavourful. It's the kind of cake best served with a a cup of tea or coffee to get you through the lull of the afternoon.
Servings: 10
Calories: 350kcal
Ingredients
Matcha Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 rounded tbsp matcha powder
- ¼ cup coconut oil softened
- 6 tablespoon unsalted butter softened
- ½ + ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 6 tablespoon coconut milk
For the Coconut Frosting
- 6 tablespoon unsalted butter softened
- 1 ½ to 2 cups confectioner's sugar
- 2-3 tablespoon coconut milk solids
- ½ teaspoon vanilla
- matcha for dusting
Instructions
Matcha Cake
- Preheat oven to 350 degrees. Grease and line a 9X4.5-inch loaf pan (or equivalent) and set aside.
- Sift together the dry ingredients and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, place the butter and coconut oil. With the mixer on medium, mix until combined. Add the sugar and mix on medium for about 3-5 minutes, or until creamed.
- Add in the vanilla and eggs, mixing well in between. Stop the mixer and scrape down the sides and bottom of the bowl.
- With the mixer on low and working in alternating batches, add in the flour mixture and coconut milk - starting and ending with the flour mixture.
- Mix on medium for no more than 30 seconds or until combined.
- Pour batter into the prepared loaf pan and bake for 40 to 50 minutes, or until a toothpick inserted in to the center of the cake comes out clean.
- Let cool on a wire rack for 15 minutes before removing cake from its pan.
- For the frosting, mix the butter with electric beaters until creamy
- Carefully add in the confectioner's sugar, coconut milk, and vanilla until combined.
- Mix on medium until frosting until fluffy, 2 to 3 more minutes.
- After the cake has completely cooled, swirl on the coconut frosting and use a mesh sieve to dust with matcha powder, if desired.