Gluten Free Coconut and Matcha Cream Cake
I’ve wanted to make something like this gluten free coconut matcha cream cake for the longest time. In fact, I’ve coveted other people’s matcha creations enviously and even included a raw matcha green tea and mint cheesecake in the post I put together containing awe-inspiring healthy cheesecakes.
However, wanting to and actually doing something are two completely different things, and I was too bone idle slow to get around to actually buying some. Imagine my chortle of glee then, when I was asked if I’d like to review Dream Matcha? Without ever having to get my backside off the sofa and go and look for it, it winged its way to me almost magically.
The health conscious among us will already be very familiar with matcha green tea. Even if you aren’t aiming to be the next Gwyneth Paltrow, it’s likely you’ve heard of the beverage that has an almost cult-like status.
Originating from Japan, and used in tea ceremonies, matcha is a finely ground powder made from whole tea leaves. It’s wowed health enthusiasts with a long list of benefits from its soothing and relaxing qualities to high antioxidant quota.
I will hold my hands up and say I am far from a green tea expert, and will admit that I don’t drink it (although my kids enjoy the odd cup every now and again).
However, I do know a little bit about cakes, so while most people buy their green tea to drink, I wanted to show a lesser known side (although one that is rapidly catching on) of using matcha.
At the end of the day, with all those health properties it has stacked up, getting it inside us is the main thing, right?
I couldn’t wait to see if the tea powder was as vivid as I’ve seen in pictures, and I have to say, it really is. Peeking inside the packet, I was greeted by a stunning colour that seemed impossible to have been created from something entirely natural.
Regular readers will know how much I adore nature’s colours and avoid anything artificial like the plague, so the thought of making something a beautiful bright green was more than a little thrilling.
Baking with matcha was beyond simple – I just sifted it with the flour and hey, presto, this pretty gluten free coconut matcha cream cake was the end result.
One concern I did have was that the pretty colour might dullen during the baking process, but if anything, it deepened to an emerald green which was accentuated by the white of the cream and coconut on top.
I’ve tried lots of cake during my lifetime. Lots. But I really had no idea how the green tea matcha was going to influence the taste of this one.
It was different. Seriously, like nothing I’ve ever eaten before, so much so that it’s actually hard to describe. Good, is what it was. Really good. The flavour of coconut was evident as was the cream, but the matcha provided a delicate backdrop of something else entirely. I liked it!
This gluten free coconut and matcha cream cake is small but enough to cut into eight slices. Although it is gluten free and made with only one layer, it’s not healthy, even with all of matcha’s reputed benefits (nice try, though).
So there you have it. My cake made with Dream Matcha. The mind is now in overdrive wondering what else to make with it. Watch this space!
Gluten Free Coconut and Matcha Cream Cake
Ingredients
Cake:
- 100g (¼ cup + 3 tbsp) butter
- 100g (½ cup) sugar
- 2 large eggs
- 1 teaspoon vanilla sugar
- 110g (¾ cup + 1 tbsp + 1 tsp) gluten free flour blend (see notes)
- ½ teaspoon salt
- 2 tablespoons matcha green tea powder
- ¼ teaspoon baking soda
- 2 tablespoons desiccated coconut
- 2 tablespoons milk
Topping:
- 250ml (1 cup) whipping cream
- desiccated Coconut and matcha (to sprinkle)
Instructions
- Pre-heat the oven to 170ºC (325ºF) and grease a small cake tin (mine was an 18cm/6 inch springform).
- Beat the sugar and butter together until fluffy and light. Add the eggs one at a time until well incorporated.
- In a separate bowl, mix the dry ingredients. Add to the wet ingredients a touch at a time. Finally, add the milk just to loosen the batter slightly.
- Pour the batter into the pan and bake for around 30-35 minutes. The cake is ready when an inserted skewer comes out clean. Remove from the oven and allow the cake to cool for a while before removing the springform case. Let the cake cool completely on a wire rack.
- Whip the cream until nice and thick and smother over the top of the cake. Sprinkle as much or as little coconut and matcha as you like. Slice and enjoy!
Notes
** The following is a suggestion/review for Dream Matcha. I was not compensated for this post but was sent a packet of complimentary matcha green tea from Focus Supplements for said purpose. All opinions are my own. **
