Strawberry Matcha Mini Cakes

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

Cakes
4 cups almond flour
1 tablespoon matcha green tea powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
1 cup maple syrup
3/4 cups full fat coconut milk
1/4 cup lemon juice
3 tablespoons grated lemon zest
Vegan Strawberry Frosting
1 and 1/3 cups raw cashews, (soaked in water 1 hour, drained)
1/4 cup full fat coconut milk
1/4 cup maple syrup
1/4 cup dried strawberry powder or 1 and 1/2 tablespoons strawberry jam
1 tablespoon coconut oil
1 teaspoon vanilla

Makes 30 mini cakes

Find the ingredients & tools to make this recipe:

Instructions

1.  Cakes: Preheat oven to 350ºF/180ºC. Coat mini bunt or mini cupcake tins liberally with baking spray.
2.  In a medium sized bowl whisk flour, ground matcha, baking soda and salt to combine.
3.  In another bowl whisk eggs, maple syrup, coconut milk, lemon juice and lemon zest until combined into a frothy and light batter.
4.  Add a little flour mixture at a time into the wet ingredients and stir well until the batter forms a lovely, green, creamy mix.
5.  Pour the batter into the mini-cupcake tins, filling 30 total cakes. Fill each cake to the top. Bake for 12 minutes until golden brown. Allow the cakes to cool in the tins.
6.  Make the strawberry frosting: Combine all ingredients in a blender - soaked and drained cashews, coconut milk, maple syrup, strawberry powder or jam, coconut oil and vanilla. Blend until smooth and creamy. Refrigerate until ready to use.
7.  Once cooled, cut each mini cake in half, spread strawberry frosting onto one half and top with second half. Finish with vegan whipped cream, lemon zest and strawberry powder to decorate.

Do you want to be our test baker? Please, share a photo of you with your bake on Instagram or Facebook and let us know how the recipe turned out and add any other comments you have! We can’t wait to hear from you!

Photos by Brian Byllesby

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