Healthy Matcha Green Tea Cake Recipe | Desserts With Benefits

Healthy Matcha Green Tea Cake with Matcha Frosting

This Healthy Matcha Green Tea Cake with Matcha Frosting is so soft, fluffy, and sweet, it doesn't taste guilt free, whole grain, and low sugar one bit!

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, as 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 of their Matcha Cupcakes — this Healthy Matcha Green Tea Cake with Matcha Frosting!  I made it whole wheat and added some 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 recipe (whole wheat, high protein) - Desserts with Benefits
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Healthy Matcha Green Tea Cake with Matcha Frosting

Servings: 2 8" cake layers

Ingredients

Cake:

Frosting:

Instructions

For the Cake:

  • Preheat the oven to 325 degrees and spray two 8" cake pans with cooking spray.
  • In a large bowl, whisk together the whole wheat flour, matcha, starch, protein powder, baking powder, baking soda, and salt.
  • In a blender, add the yogurt, silken tofu (drained), applesauce, agave, oil, vanilla, stevia, butter flavor, and almond extract. Puree until smooth.  Pour over the dry ingredients and fold together until mixed through, being careful not to overmix.
  • Pour batter into the prepared pans and bake until surface springs back when tapped (~30 minutes).  Flip cakes onto a wire cooling rack and let cool completely.

For the Frosting:

  • In a medium-sized bowl, stir together the coconut oil, agave, matcha, and stevia until a thick green paste.
  • Stir in the whey protein.  Frost the cake.  It helps to use a sheet of wax paper to smoothen it out.  Slice and serve!

Nutrition

Serving: 1slice, Calories: 420kcal, Carbohydrates: 656g, Protein: 14g, Fat: 16g, Saturated Fat: 10g, Sodium: 240mg, Fiber: 4g, Sugar: 27g, Vitamin C: 2%, Calcium: 4%, Iron: 10%
Course: Dessert
Cuisine: Cake & Cupcakes

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  😉

This Healthy Matcha Green Tea Cake with Matcha Frosting is so soft, fluffy, and sweet, it doesn't taste guilt free, whole grain, and low sugar one bit!

Compared to the Green Tea Cupcakes from the Vegan Cupcakes Take Over the World Cookbook, my Matcha Green Tea Cake has fewer carbs, less sugar, more fiber, and more protein.

Which makes this cake will keep you satiated for a longer period of time.  You’ll actually feel satisfied after one slice rather than an entire batch of cupcakes!

This Healthy Matcha Green Tea Cake with Matcha Frosting is so soft, fluffy, and sweet, it doesn't taste guilt free, whole grain, and low sugar one bit!

So fluffy.  So sweet.

This Healthy Matcha Green Tea Cake with Matcha Frosting is so soft, fluffy, and sweet, it doesn't taste guilt free, whole grain, and low sugar one bit!

Enjoy the green!

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With love and good eats,

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– Jess

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21 comments on “Healthy Matcha Green Tea Cake with Matcha Frosting”

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

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

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

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

  7. 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?

  8. 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.

    • 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! 😀
      -Jess

  9. 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!

    Lin

  10. Hey Jess, 

    Just wondering if there are any subs I could use in place of the protein powder? And if I would be able to sub in rice malt syrup instead of the honey/agave 🙂

    Thanks!

    • The protein powder in the cake is essential for the texture (it acts somewhat like a flour). It thickens the frosting too. If you feel like doing some recipe testing, you can try replacing the protein powder in the cake with more flour. I don’t think the protein powder can be replaced though.
      I’ve never used rice malt syrup before, but if it acts like other liquid sweeteners like honey or agave, then it’ll work just fine 🙂
      -Jess

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  12. I diligently followed the recipe for the healthy matcha green tea cake and the result is very disappointing. The batter seemed to lack moisture, it did not flow into the pan, but had to be spooned in. Not having baked with tofu and yogurt, I didn’t make changes. The cake rose some, but was hard and dry. Suggestions for improvement?

    • Hmmm that’s strange… I made this cake not that long ago and it worked out fine. Did you use a kitchen scale and use the weights stated in the recipe? And did you substitute any ingredients? The batter should be pourable, not scoopable…

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