Dairy-Free Matcha Cake

This Dairy-Free Matcha Cake is a delightful fusion of Japanese flavors and modern baking, featuring the earthy taste of matcha and a moist, tender crumb. Perfect for tea time or dessert, it’s a simple yet elegant treat that anyone can enjoy.

Ingredients

• almond flour - 100 grams
• coconut sugar - 50 grams
• baking powder - 1 teaspoon
• matcha powder - 2 teaspoons
• coconut milk - 100 milliliters
• apple cider vinegar - 1 teaspoon
• vanilla extract - 1 teaspoon
• coconut oil - 30 grams, melted
• salt - a pinch

Steps

1. Preheat your oven to 175°C (350°F) and line a small round cake pan (15 cm) with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut sugar, baking powder, matcha powder, and salt, and whisk until well combined.
3. In another bowl, mix the coconut milk, apple cider vinegar, vanilla extract, and melted coconut oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 28 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Matcha is rich in antioxidants, promoting overall health and wellness.
• Almond flour offers a good source of healthy fats, fiber, and protein.

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