Matcha Cake with Buttercream & Raspberry Frosting

Hi all!  I realize its been a while since a recipe has appeared on this blog.  But good things come to those who wait, and I have several recipes, the results from my kitchen experiments that took place over this past weekend, ready and about to come your way.

I have been on a major kick with regard to all things Matcha, which those of you who have read through my other recipes are aware of.  Not only for the fact that I love green tea, but also because its amazing for your health!!

I was skeptical when baking up this particular Matcha cake, worried it wouldn’t come out tasting as delectable as I hoped.  I was especially anxious because I would be serving it to friends with high expectations 😉  However I was relieved to find this cake immediately claimed as the favorite sweet on the table!!!

The cake itself is lactose-free and sugar-free.  The frosting is not sugar-free, though I did offer a sugar-free alternative frosting idea.

Enjoy!!!

Matcha Cake

 

1 1/4 cup coconut sugar

 

1/2 cup unsalted butter, room temperature (can substitute equal parts vegetable oil)

 

1/2 cup vegetable oil

 

4 large eggs

 

1/2 cup coconut  milk

 

1 tablespoon pure vanilla extract

 

3 tablespoons Matcha

 

2 cups all purpose flour, sifted

 

2 teaspoon baking powder

 

for the vanilla buttercream

 

1 cup of butter, softened

 

2 cups of powdered sugar

 

1 tablespoon of vanilla extract

 

Honey, to taste

 

(Note: you can of course find a sugar-free frosting recipe online.  If you aren’t opposed to dairy, I imagine a mascarpone mixed with honey and vanilla extract would be delicious on this cake.  This would also be refined sugar-free). 

 

Directions

 

1.  Preheat oven to 325 degrees.

 

2. In a mixing bowl, cream butter, coconut sugar & oil together using a fork.  Add eggs one at a time.
3. Mix in milk, vanilla & matcha powder.
4. In a separate bowl, sift flour and baking powder together.  
5. Add the dry ingredients to the wet ingredients & mix until fully incorporated, so that there aren’t any lumps.
6. Evenly divide batter between two greased & floured 8-inch cake pans.
7. Bake for 20-25 minutes, or until the cakes are fully cooked.  If you insert a knife into the middle and it comes out clean, they are done. 
8. Let cool completely before flipping & frosting.
9. To make the frosting: whip the butter and powdered sugar together with a fork by hand.  Once a frosting consistency, stir in the vanilla and 2-3 tablespoons of honey.  Taste.  If the taste is to your liking, refrigerate frosting until ready to use.  If not sweet enough, add in some more honey.  If too sugary, add in a bit more butter.
10. Frost cakes as desired & sprinkle with a touch of matcha!  I pressed raspberries into the frosting for the middle layer of the cake.  YUM!