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Matcha Green Tea Bundt Cake

i seem to be into pinks and greens, lately, as evidenced by my instagram feed and as my blog post pipeline suggest (more green to come!). what’s not surprising, because obviously, i like both colors. my kindergarten aged nephew though seemed to have liked this cake a lot – in spite (of because?) of the very strong matcha flavor and green tea induced high, it seems. so much so, that he especially requested one for his birthday. well, i’m not an elf, but i can make one hell of a mean, green cake – kid approved, even. this might turn into a “thing”, kid approved so and so, as i’m surrounded by this ever more present amount of pregnant moms, babies (crying and cuddly, both alike) and toddlers. as long as the kids test eat my fancy colored stuff, i’m fine with being the nice auntie scarlett.

matcha green tea bundt cake – with coconut frosting
recipe adapted from here (also for american measurements)ingredients for the cake: 
3 cups flour
3 tsp. baking powder
1 tsp. salt
2-3 tbsp. matcha green tea powder
1/2 cup coconut oil, softened
170 g butter, softened
1 3/4 cup sugar
2 tsp. vanilla extract or 1 vanilla bean, scraped
4 eggs
3/4 cup greek yoghurt
3/4 cup coconut milk
a little butter and flour for the paningredients for the frosting: 
150 g butter, softened
2 1/2 – 3 cups confectioners’ sugar
3 tbsp. coconut milk (the creamy part)

directions:
preheat the oven to 170 c / 350 f and grease and flour a large loaf or bundt pan. combine the dry ingredients in a large bowl: flour, baking powder, salt and matcha. in another bowl, cream together butter and coconut oil with a hand or stand mixer. add the sugar and cream together for 3-5 minutes, until the mixture is fluffy. add vanilla and eggs and stir to combine until mixture is homogenous. alternately add yoghurt, coconut milk and flour in batches and combine after each addition. mix until the dough is smooth. fill into the prepared pans and bake for 45 to 60 minutes (my bundt version took about 50 minutes) or until an inserted stick comes out clean. leave to cool for about half an hour  before turning the cake out onto a plate.

for the frosting, cream the butter with the mixer. add the confectioners’ sugar and cream until fluffy and light. pour in the coconut cream and combine. frost the cake with it or serve aside for everyone to frost their own slice.

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