HBFIT EATS: MATCHA CAKE BY EAT MAKE CELEBRATE

matchaHBcakeWe’ll admit it–we’re matcha fanatics. So when we came across Yasmina Jacobs’ matcha cake on Instagram, we DM’ed her right away. Besides being a cake artist and recipe developer extraordinaire–she is beyond sweet (pun intended). Not only was she happy to share the recipe with us–she even custom-made an #HBFITApproved version, which is vegan and much lower in sugar than the original version.

Cake Ingredients (Make 3, 6 inch cakes):

2 cups Gluten-Free All-Purpose Flour

½ cup Coconut Sugar

½ cup Raw Honey

1 ½ Tablespoons Matcha Powder

1 ½ Teaspoons Cinnamon

1 Teaspoon Salt

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

2 Eggs

1 cup Unsweetened Almond Milk

1 Teaspoon Apple Cider Vinegar

1 Tablespoon Vanilla Extract

½ cup Coconut Oil

½  cup Hot Water

Frosting Ingredients:

2 cans Full fat Coconut Milk

1/3 cup + 1 Teaspoon Honey

2 Teaspoons Vanilla Extract

1 Teaspoon Matcha

1 Teaspoon Orange Zest

Directions for cake:

  1. Preheat the oven to 350 and grease the cake pans.
  2. In a large bowl whisk together the eggs, almond milk, vanilla extract, honey, apple cider vinegar and oil. If you are using coconut oil you may need to warm it a little so it is liquid.
  3. In a medium bowl stir together the flour, sugar, baking powder, baking soda, salt, cinnamon and matcha. Mix well.
  4. Add the dry ingredients to the wet ingredients and whisk until incorporated.
  5. Slowly stir in the hot water until the batter comes together.
  6. Pour the batter into the cake pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.  Allow the cakes to come to room temperature before assembling.

Frosting Directions:

  1. Store the coconut milk in the fridge until you are ready to make the frosting. Open the can and carefully scoop out the top half, you’ll only need the coconut cream for this recipe. Place the coconut cream into a large bowl and store the coconut water for later use (it’s great in smoothies or as a cooking liquid for rice).
  2. Using a stand mixer, egg beater or by hand start to whisk the coconut cream until it is light and fluffy. Add 1/3 cup of honey and the vanilla and mix until totally combined.  
  3. Place about a third of the frosting into a bowl and set aside. This is the vanilla frosting.
  4. In a small bowl combine a spoonful of the coconut mixture, 1 teaspoon of honey and the matcha powder. Mix until the matcha is evenly distributed and there are no lumps.
  5. Add the matcha mix to the larger portion of frosting and mix well to combine. This is the matcha frosting.

Text: Intro by: Ava Donaldson, Recipe & Photos by: Yasmina Jacobs

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