Healthy Matcha Almond Cake with Matcha Frosting - Desserts with Benefits

When I was in high school I went vegan for about a year.  I loved how it was a challenge and surprisingly, I loved tofu (strange, right?).  The most memorable moment for me during that year was going to Barnes & Noble to buy some vegan cookbooks.  My favorite cookbook at the time was Vegan Cupcakes Take Over the World, it was filled with every sinful carby confection imaginable.

But I found that with every recipe I baked from that book, I wanted to eat the entire batch!  After learning more about nutrition and food in school I discovered the reason behind me wanting to eat all the cupcakes: they were nutritionally unbalanced!  Most of the recipes called for processed all purpose flour, lots of sugar and vegan “butter.”  Just a few things your abs don’t like very much…

And that’s why I made my own version.  I made it whole wheat and added some secret protein powder (ooh, and then a rich, sweet frosting)!  Don’t you just love the green color?  I find it strangely appetizing…

Healthy Matcha Green Tea Cake with Matcha Frosting

Yield: two 8" cake layers


  • 240g (2 cups) Whole Wheat Pastry Flour
  • 52g (1/4 cup) Sweet Matcha
  • 32g (1/4 cup) Arrowroot Starch
  • 30g (1 scoop) Unflavored Whey Protein Powder
  • 1+1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 112g (1/2 cup) Plain, Nonfat Greek Yogurt
  • 182g (2/5 package) Silken Tofu
  • 123g (1/2 cup) Unsweetened Applesauce
  • 42g (2 tbs) Honey or Agave Nectar
  • 28g (2 tbs) Grapeseed Oil (or any other neutral oil)
  • 1 tbs Vanilla Extract
  • 2 tsp Stevia Extract
  • 1 tsp Butter Flavor
  • 3/4 tsp Almond Extract
  • 1/4 tsp Lemon Flavor
  • Matcha Frosting:
  • 84g (6 tbs) Coconut Oil, room temp/slightly firm
  • 19g (1+1/2 tbs) Sweet Matcha
  • 126g (6 tbs) Honey or Agave Nectar
  • 55 drops Stevia Extract
  • 45g (1+1/2 scoops) Unflavored Whey Protein Powder


    For the Cake:
  1. Preheat the oven to 325 degrees and spray two 8" cake pans with cooking spray
  2. In a large mixing bowl, add all the dry ingredients and whisk until thoroughly mixed
  3. In a blender, add all the wet ingredients and puree until there are no more tofu clumps
  4. Pour the wet over dry, and fold until mixed (make sure there are no clumps, but don't overbeat)
  5. Pour into the baking pans and bake until surface begins to brown a little, doesn't spring back when you touch it and a toothpick comes out clean. I'm sorry for the lack of a baking time, I forgot to set a timer! But I can assure you that it bakes around 25ish to 35ish minutes
  6. When cake is cool, wrap each layer individually with plastic wrap and refrigerate overnight. The next day, top with frosting and serve!
  7. For the Frosting:
  8. In a medium bowl, add the coconut oil, sweet matcha, honey and stevia and mix until a thick, dark green paste
  9. Add the whey protein and stir until texture is even
  10. Put the bottom cake layer down and spoon some frosting onto it, spreading it out over the cake and on the sides (if the cake is warm at all, the frosting will not grip onto the cake, so have it a little cold)
  11. Center the top cake layer down and spoon the rest of the frosting on it, spread it over the cake and on the sides. Use a square of wax paper to smoothen out the frosting

I am really proud of this frosting.  Even though it looks like hummus at first and is annoying to spread, it has a similar taste and texture to those unhealthy Pillsbury frostings…  this one is just a little on the green side  😉

Healthy Matcha Almond Cake with Matcha Frosting - Desserts with Benefits

And now, a little “nutritional showdown” between those cupcakes I made back in high school and the layer cake I made right here!  (both are for 1/8th of the total recipe)

On the left are the nutrition facts for Vegan Cupcakes Take Over the World‘s Green Tea Cupcakes (includes icing and marzipan), and on the right are the nutrition facts for my Matcha Almond Layer Cake (includes the matcha frosting)

Healthy Matcha Almond Cake with Matcha Frosting - Desserts with Benefits  Healthy Matcha Almond Cake with Matcha Frosting - Desserts with Benefits

As you can see, the calorie- and fat-level are basically identical, but my version is lower carb, lower sugar, higher fiber and higher protein to keep you satiated for a longer period of time.  With my Matcha Almond Layer Cake, you will feel satisfied after one slice rather than all twelve cupcakes!

Healthy Matcha Almond Cake with Matcha Frosting - Desserts with Benefits

So moist.  So sweet.

Healthy Matcha Almond Cake with Matcha Frosting - Desserts with Benefits

Enjoy the green!

Labels: Agave, Applesauce, Cakes-and-Cupcakes, Coconut-Oil, Eggless, Honey, Icings-Frostings-and-Spreads, Matcha, Nutrition-Label, Tofu, Whey-Protein-Concentrate, Whole-Wheat, Yogurt

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Comments (14)

  1. Richa: January 18, 2012

    how pretty can that green be… the cake looks so gorgeous and delicious!

  2. Carolyn Jung: January 18, 2012

    I’d rather have this than a cupcake any day of the week. So beautiful, what with that vivid green hue. Plus, I love the earthy-sweet taste of that lovely tea.

  3. Nadia: January 18, 2012

    Ooh this looks delicious and so healthy. I’ve never tried matcha-flavored cake… I’ll have to try it out sometime!

  4. Sonia The Healthy Foodie: January 19, 2012

    YUM, that looks GOOD! Gorgeous pictures too! Now you got me wanting to make a green tea cake…

  5. JavelinWarrior: January 20, 2012

    Love this! And I’ve been inspired to feature your cake in my Friday Food Fetish roundup and on Pinterest. I can’t wait to see what you come up with next and please let me know if you have any objections…

  6. Jessica | Desserts With Benefits: January 20, 2012

    Of course I don’t object :)
    Thanks for recognizing my cake!

  7. Saharnes: March 6, 2012

    I really enjoy Matcha!! I was wondering what substitutions you would recommend to make this gluten-free.

  8. Jessica | Desserts With Benefits: March 6, 2012

    I have not attempted this recipe with GF flours, but I have seen many other bloggers use these following GF flour mixes:



    Maybe you can try one of those instead of the whole wheat pastry flour.
    If you try it, please let me know it goes! :)


  9. Lin: May 3, 2015

    Hey Jessica,
    I am currently a year 12 student studying food technology. I really loved the look of your recipe and it is a perfect fit for the research I am doing. So I am just wondering is it possible for me to ask you a few questions for my research?

  10. Lin-
    I’d love to answer a couple questions for your research :)

  11. Lin: May 4, 2015

    Thank you so much Jess!
    The theme of my design is Tofu festival and I am to create 5 dishes using tofu as an ingredient, 2 desserts and 3 savoury. so here are my questions:

    1. what sort of desserts would you recommend that uses tofu as an ingredient and can incorporate both western and eastern styles?

    2. why did you use tofu in your Matcha Green Tea Cake recipe?

    3. what other types of tofu products would you recommend?

    4. what are 3 tips you would recommend to make successful desserts using tofu?

    Again thank you so much jess and hope this does not take too much of your time. Sorry for any inconveniences.

  12. Line-
    Sounds interesting! Here are my responses:

    1. What sort of desserts would you recommend that uses tofu as an ingredient and can incorporate both western and eastern styles?

    Even though I used tofu in this recipe’s cake, I would actually recommend using tofu in no-bake applications like mousse or frosting. It’s flavor is very neutral and can be overpowered with things like peanut butter and chocolate. My favorite recipes using tofu are my Chocolate Mousse, Peanut Butter Mousse and Maple-Cinnamon Frosting.

    2. Why did you use tofu in your Matcha Green Tea Cake recipe?

    Strangely enough, tofu works as an egg replacer! It adds moisture to the cake, while also adding bulk and some lift.

    3. What other types of tofu products would you recommend?

    Now that I am educated about genetically modified foods and the negative effects of GM soy, I recommend using organic tofu. For my favorite mousse recipes, I use organic extra firm tofu.

    4. What are 3 tips you would recommend to make successful desserts using tofu?
    Now that I only use extra firm tofu, I recommend opening the package, draining the liquid, giving it a rinse and then drain it again. Press the tofu block in between a few paper towels to remove the liquid trapped inside the tofu, then get cooking! When it comes to making savory dishes (like fried rice with tofu, always always always drain as much liquid out of the tofu as possible so it can get crispy rather than soggy).

    I hope this helps! Good luck on your design! 😀

  13. LIN: May 5, 2015

    Thank you so much Jess! it was very helpful. I will just have to reference you in my research and take some ideas from your recipes because they look absolutely brilliant, is that okay?

    Gosh, I get so hungry just by looking at the photos and I will definitely try to make some at home.
    Again, thank you so much for your help!


  14. Lin-
    That’s fine! Thanks for sharing :)

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