Heavenly Matcha Raspberry Cake
Get ready to indulge in a heavenly matcha raspberry cake that combines the vibrant flavors of matcha and the natural sweetness of raspberries. This show-stopping vegan dessert is perfect for special occasions or whenever you're craving a slice of pure delight. With its unique flavor profile and beautiful presentation, this cake is sure to impress both vegans and non-vegans alike. Total time to prepare is about 2 hours.
Health Benefits
This matcha raspberry cake not only pleases your taste buds but also offers a range of health benefits. Matcha, a powdered green tea, is packed with antioxidants called catechins, which help protect the body against oxidative stress and inflammation. Matcha also contains the amino acid L-theanine, known for its calming properties and ability to promote mental clarity. Raspberries, on the other hand, are loaded with vitamins, minerals, and dietary fiber, supporting digestive health, immune function, and overall well-being. Together, matcha and raspberries create a cake that not only delights but also nourishes.
INGREDIENTS
For the cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons matcha powder
• 1 cup unsweetened almond milk
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
For the raspberry filling:
• 2 cups fresh raspberries
• 2 tablespoons maple syrup
For the matcha frosting:
• 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
• 2 tablespoons powdered sugar
• 1 teaspoon matcha powder
HOW TO MAKE IT
1) Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2) In a large bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
3) In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, vanilla extract, and apple cider vinegar.
4) Gradually add the wet ingredients to the dry ingredients, whisking until well combined and smooth.
5) Divide the batter evenly between the prepared cake pans and smooth the tops.
6) Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7) Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the raspberry filling:
1) In a small saucepan, combine the raspberries and maple syrup. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5 minutes. Remove from heat and let it cool.
For the matcha frosting:
1) Open the refrigerated can of coconut milk and scoop out the solid cream into a mixing bowl. Discard the liquid or save it for other recipes.
2) Using an electric mixer, beat the coconut cream, powdered sugar, and matcha powder until light and fluffy.
Assembling the cake:
1) Place one cake layer on a serving plate. Spread a layer of raspberry filling on top.
2) Place the second cake layer on top of the filling.
3) Frost the top and sides of the cake with the matcha frosting.
4) Decorate with fresh raspberries or other desired toppings.
Bon appétit!
