Ooh, that ceremonial matcha just hits different! Once exclusively associated with the elite samurai and aristocratic classes of ancient China and Japan, Camellia sinensis (a.k.a. matcha) has continued to capture the attention of a global audience thanks to its many science-backed health benefits. We think that makes this matcha cake an extra sweet treat. 😉
Building on this centuries-old legacy, our *NEW* ceremonial grade matcha is grown on an organic, regenerative farm in Japan and produced in small batches. Each leaf is handpicked with the utmost care, and then meticulously stone-ground to order. The result? An exquisite powder with a vibrant, velvety texture.
Did you know?
🍵 Camellia sinensis contains the amino acid L-theanine, which promotes the production of alpha brain waves that induce relaxation. Often associated with energy, matcha can also help decompress the nervous system.
🍵 Matcha may boost dopamine, improve memory, and help increase concentration and mood.
🍵 Levels of serotonin, our body’s natural depression fighter, are also amplified by L-theanine.
🍵 Matcha’s abundant micronutrients and antioxidants can help improve heart health and decrease inflammation.
🍵 Other potential benefits of drinking matcha include lowering your risk of cancer, increasing metabolism, reversing the free radicals that contribute to accelerated aging, improved skin health, and liver detoxification.
Ok, let's get to this fabulous recipe!
INGREDIENTS
- 2 ½ cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 ½ cups date sugar (or regular sugar for a lighter color)
- 1 cup oat milk
- 1 cup coconut milk (unsweetened)
- ⅔ cup coconut oil (melted) or your favorite oil
- 1 ½ tbsp Ceremonial Matcha Powder
- 2 tbsp apple cider vinegar
ICING
- ½ cup coconut oil (melted) or vegan butter
- 8 ounces vegan cream cheese (softened)
- 1-2 cups date sugar (powdered) or powdered sugar (sifted)
- 2-3 tsp matcha powder + more for moss
- Splash of coconut milk (if needed)
DIRECTIONS
Preheat the oven to 350°F. Grease four 6-inch round cake pans and line the bottom of each cake pan with parchment paper. Sift the flour, baking soda, and salt into a mixing bowl. Add in the sugar, oat milk, coconut oil, matcha and vinegar. Mix with your mixer or by hand until evenly combined. Divide the batter evenly between your two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 15-20 minutes before transferring them to a wire cooling rack to cool completely. While the cakes cool you can begin working on the frosting.
To a large mixing bowl add your oil and cream cheese. Add in 1 cup of sugar and 2 teaspoons of matcha. Mix together until well combined (about 1 minute). If the icing is too loose you can add more sugar until desired consistency is achieved. If it becomes too stiff add coconut milk as needed. Once the cakes are fully cool, you may begin icing them. Reserve 1 cake pan for the cake crumb moss. Place a layer of icing between each cake and around the sides and top. Crumble up the remaining cake in the cake pan and add 1-2 teaspoons of matcha powder to the crumbs to make matcha moss. Add the matcha moss to the cake however you desire. Decorate whimsically and enjoy!
