Scrumptious, beautiful low-carb and gluten-free matcha almond tea cake to make your day extra delicious.
Because matcha’s high-grade tea leaves are ground to be very powdery, it works perfectly in baking—and nowhere so perfectly as this incredible matcha almond tea cake.
Light, delicious, and gorgeous with matcha’s sage green swirl, this matcha cake will be devoured by whoever is around it! It’s great for parties, breakfast, a snack, and of course, dessert.
The earthy, green tea matcha flavor balances just right with the natural flavor of almond, and there are, obviously, the health benefits that come with matcha green tea powder.
Matcha powder has been linked to heart health, prevention of diabetes and some types of cancer, and improvement of Alzheimer’s disease. It also detoxifies your body, is an immune system booster, is a natural anti-inflammatory, and helps with younger-looking skin and weight loss.
The list keeps going!
Matcha contains L-theanine, which promotes a “relaxed energy”, meaning you will be focused, but calm. It’s a de-stresser that also enhances memory and concentration.
Bottom line: matcha is a wonderful thing to consume. So try it in this delectable cake!
Matcha Almond Tea Cake RecipePublished: 2017-06-27
- 3 large eggs
- 1/2 cup almond milk
- 1/2 cup softened butter
- 3 cups almond flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup unflavored whey protein powder
- 1 tablespoon Epic Matcha green tea powder
- 1/2 teaspoon salt
- 1/2 cup granulated erythritol (I used Swerve)
- 20 drops stevia extract
- 1 teaspoon almond extract
- 2 tablespoon hot water
- Preheat your oven to 300°F.
- Butter a loaf pan generously.
- In a small mixing bowl, whisk the matcha powder and hot water together until smooth, and set aside.
- In a medium mixing bowl, whisk together the almond flour, protein powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter until it’s smooth. Add the granulated erythritol and beat until lighter and well-combined (about 2 minutes).
- Beat in eggs one at time, making sure to scrape down the beaters and sides of the bowl with a rubber spatula as needed.
- Next, beat in the stevia extract.
- Then beat in half of the almond flour mixture, afterwards beat in the almond milk.
- Beat in the remaining almond flour mixture until well-combined.
- Remove half of the batter to another mixing bowl.
- With one half of the batter, beat in the matcha mixture until well-combined.
- With the other half of the batter, beat in the almond extract.
- Alternate adding large spoonfuls of each batter into the prepared pan.
- Using a knife, “swirl” the batters together, and smooth the top.
- Put into the oven and bake for 60 minutes or until the top is deep a golden brown and a toothpick comes out clean from the center.
- Let the cake cool in the pan for 5 minutes, then put onto a rack to cool completely.
Yield 12 servings