This matcha cacao poppy seed cake is a must try! Matcha’s nutty and earthy flavour, cacao’s rich and bitterness mixed in with a variety of smooth oil and the crunchiness of poppy seeds, you’ve got yourself some pretty tasty slices of healthy naughtiness!
MmMmmm gimme healthy cake! I wouldn’t call myself a baker but I’ll have a good go at it!
Matcha has been on my radar a lot recently and thought why not put it in a cake!
Like green tea, matcha comes from the Camellia sinensis plant however it’s grown differently and has a unique nutrient profile.
Farmers grow matcha by covering their tea plants 20–30 days before harvest to avoid direct sunlight. This increases their chlorophyll production, boosts the amino acid (building block of protein) content, and gives the plant a darker green shade.
Once the tea leaves are harvested, the stems and veins are removed and the leaves are ground up into a fine powder known as matcha. Therefore due to it containing the nutrients from the entire tea leaf means it contains a greater amount of caffeine and antioxidants than found in green tea.
Matcha has a huge array of nutrients it’s hard to know where to start! It helps to protect the liver, promotes heart health, and even aids in weight loss, just to name a few!
Are you a tea and cake kind of person? Try this quick and easy Lemon and Thyme Tea to go along with it.
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Preheat the oven to 170c and line a 6 inch cake pan with baking paper or brush with coconut oil.⠀
Mix all the wet ingredients together and let sit for 5 minutes.
Mix all the dry ingredients together.⠀
Mix the wet into the dry ingredients and mix until evenly combined.
Pour the mixture into the lined pan, making sure the top of the mixture is even.
Bake for 35 minutes or until a toothpick comes out the middle of the cake clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then remove the cake from the pan and further cool on the counter for half an hour.⠀
Sprinkle with refined sugar free sugar dusting or I used Baobab Vitamin C Superfood Powder!⠀
⠀
Store in an air tight container for up to 3-4 days to keep it fresh.
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Ingredients
Directions
Preheat the oven to 170c and line a 6 inch cake pan with baking paper or brush with coconut oil.⠀
Mix all the wet ingredients together and let sit for 5 minutes.
Mix all the dry ingredients together.⠀
Mix the wet into the dry ingredients and mix until evenly combined.
Pour the mixture into the lined pan, making sure the top of the mixture is even.
Bake for 35 minutes or until a toothpick comes out the middle of the cake clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then remove the cake from the pan and further cool on the counter for half an hour.⠀
Sprinkle with refined sugar free sugar dusting or I used Baobab Vitamin C Superfood Powder!⠀
⠀
Store in an air tight container for up to 3-4 days to keep it fresh.
What else do you put matcha in?
Laura x
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