This matcha almond cake is light and moist with a complexity of delicate nutty and earthy flavours from the almond flour, wholewheat flour and matcha powder. Not only is this incredibly healthy it tastes magical.
This matcha almond cake is light and moist with a complexity of delicate nutty and earthy flavours from the almond flour, wholewheat flour and matcha powder. Not only is this incredibly healthy it tastes magical.
Prep Time10 minsCook Time35 minsTotal Time45 mins
1 cup fine wholewheat flour ¾ cup almond flour 2.50 tbsp matcha powder 1.50 tsp baking powder ½ tsp salt 2 large eggs ½ cup olive oil ½ cup unsweetened almond milk 1.50 tsp vanilla extract ⅓ cup agave syrup powdered sugar
11. Preheat the oven to 180C and grease an 8 inch baking tin with olive oil.
2. In a large bowl whisk together all the dry ingredients: wholewheat flour, almond flour, matcha powder, baking powder and salt.
3. In another large bowl beat together the two eggs then whisk in almond milk, olive oil, agave syrup and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold together until just combined. Pour the mixture into the cake tin and bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the middle comes out clean.
5. Remove from the oven and leave on a wire rack too cool. Dust with the powdered sugar.
1. Preheat the oven to 180C and grease an 8 inch baking tin with olive oil.
2. In a large bowl whisk together all the dry ingredients: wholewheat flour, almond flour, matcha powder, baking powder and salt.
3. In another large bowl beat together the two eggs then whisk in almond milk, olive oil, agave syrup and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold together until just combined. Pour the mixture into the cake tin and bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the middle comes out clean.
5. Remove from the oven and leave on a wire rack too cool. Dust with the powdered sugar.
Ingredients
Directions
1. Preheat the oven to 180C and grease an 8 inch baking tin with olive oil.
2. In a large bowl whisk together all the dry ingredients: wholewheat flour, almond flour, matcha powder, baking powder and salt.
3. In another large bowl beat together the two eggs then whisk in almond milk, olive oil, agave syrup and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold together until just combined. Pour the mixture into the cake tin and bake in the preheated oven for about 35-40 minutes or until a toothpick inserted into the middle comes out clean.
5. Remove from the oven and leave on a wire rack too cool. Dust with the powdered sugar.