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Vegan Matcha Cake
"You’ll be enchanted by the wonderful flavour of this simple vegan matcha cake with tofu. It is moist, not too sweet and has a refreshing green tea fragrance combined with the sourness of cherries. What I love about this matcha cake recipe: The subtle and fresh taste It only has 9 ingredients (+ sweetener) Very simple to make I find it equally important to mention that my vegan matcha cheesecake is: Gluten-free Grain-free Candida diet friendly Low glycemic Oil-free Refined sugar free Protein-rich Can be made soy-free, nut-free and peanut-free Pairs excellently with my Healthy Chocolate Sauce."
NotesNutritional info (⅙ of the cake): 91.4 kcal, 5.63g carbohydrates (42.7% of kcal), 4.63g fats (45.6% of kcal), 5.18g protein (22.7% of kcal), 3.27g fibre, 3.3 GL points.
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Serves6 people
Preparation Time20 min
Chilling Time1 hr 30 min
Cooking Time50 min
Cooking Vessel Size4 inch cake tin
Ingredients
- 2 tablespoons nut or seeds butter (peanut, almond, tahini, sunflower etc.), for crust
- 2 tablespoons coconut flour (one for crust and one for filling)
- 2 tablespoons carob powder, for crust
- 5 tablespoons plant milk, 1tbsp for crust and 4 tbsps for filling
- 1 teaspoon Himalayan salt, 1/8 tsp for crust and 1/8 tsp for filling
- 11 1/3 (1-ounce) silken tofu, for filling
- 1 teaspoon matcha powder, for filling
- 1 1/2 tablespoon barley grass or wheatgrass powder, for filling
- 1 tablespoon mesquite powder, for filling
- 1 teaspoon psyllium powder, for filling
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Preheat oven to 180°C (350°F).
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For the crust, mix all ingredients well in a bowl or use a small food processor. Press crust into 11 cm (4 inch) cake tin lined with parchment paper.
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To make the filling, put all ingredients into blender or use a large bowl and immersion blender. Process until homogeneous batter forms. Taste and adjust sweetness if necessary.
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Now, it’s time to assemble the cake. First, pour half of the batter onto crust and then add about a handful of cherries (fresh or frozen). Finally, pour the reminder of batter into the cake tin and spread it out evenly.
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Bake for 45-50 minutes and let cool completely. It’d be best to keep the cake refrigerated for a couple of hours after it’s cooled down, but it’s equally delicious at room temperature.
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Optional – garnish the top of the cake with chopped dark chocolate and some matcha powder.
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