Mini-Cakes with Matcha Coconut Frosting

I’ve been using a lot of matcha powder lately, both in my smoothies as well as my baking. Matcha is also how you make green tea flavored ice-cream (for those of you who have missed last week’s post, I shared a yummy matcha banana ice cream recipe you simply must try out).

Mini-Cakes with Matcha Coconut Frosting

If this is the first time you hear about this mysterious green powder, matcha is a special kind of green tea that has been left to grow for about 3 weeks before harvested and processed. I love to include matcha in my diet not just because of its fresh taste, but also because of its amazing health benefits. One of the things matcha has is polyphenols, an antioxidant that is great for boosting metabolism and reducing high blood pressure. Matcha is also a great anti-cancer. anti-aging food.

Mini-Cakes with Matcha Coconut Frosting

I will say one thing though. Matcha is probably 10 times more potent than regular green tea, which means more nutrients, but also more caffeine ( about three times more caffeine than a regular cup of tea…which is a lot if your body is not used to it ). I personally love coffee and green tea, so you will never see me running away from matcha powder. 🙂 And with that in mind, let’s move on to these super delish mini-cakes topped off with a matcha coconut frosting! Easy to make AND gluten-free. Be sure to make a batch for your next tea party. 😀

Mini-Cakes with Matcha Coconut Frosting

Serves 6
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Prep Time
10 min

Cook Time
25 min

Total Time
35 min

Prep Time
10 min

Cook Time
25 min

Total Time
35 min

For the cakes
  1. 100g buckwheat flour
  2. 100g millet flour
  3. 30g corn starch
  4. 130g raw cane sugar
  5. 100g coconut oil
  6. 1 tsp baking powder
  7. Pinch salt
  8. 1/2 tsp vanilla powder
  9. 175ml almond milk
For the frosting
  1. 1 tsp matcha powder
  2. 2 tbsp icing sugar
  3. 2 tbsp coconut oil
  4. 2 tbsp coconut butter
Toppings
  1. Pecan nuts
  2. Coconut bits
Instructions
  1. Preheat the oven to 180C.
  2. Mix all the dry cake ingredients in a bowl until well combined. Do the same with the wet ingredients in a separate bowl.
  3. Add the wet mix to the dry one, and stir until you have a dough.
  4. Pour dough into a muffin tin, stick in the oven and bake for 20-25 minutes.
  5. For the frosting, mix all the ingredients together until well combined.
  6. Top off each one of your cakes with frosting ( make sure they have cooled completely before you do ), and sprinkle with coconut bits and nuts.
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Enjoy!