From cake cravings, this Matcha Green Tea and Raspberry mini cake was born. It's a real life metabolism boosting dessert, and it's also gluten-free, grain-free, dairy-free, refined white sugar-free, full of protein and antioxidants...yet still full of sweet and rich satisfying flavor!
Ingredients for Cake - Makes 1 small mini cake. Yields 4-6 slices.
3 whole eggs
3/4 cup your choice milk (I used canned whole fat coconut milk)
1 teaspoon gluten-free almond or vanilla extract
1 cup almond flour (or your choice gf flour)
1/2 cup sugar your choice
zest from 1 lemon
1 tsp matcha green tea powder
1 tsp cream of tartar
1/2 tsp sea salt
1 cup fresh raspberries
Ingredients for Frosting
1 cup soaked/drained/rinsed cashews
1/4 cup melted ghee (or coconut oil)
fresh juice from 1 lemon
2 tablespoons your choice sugar (or maple syrup)
1.5 teaspoosn matcha green tea
1). Soak Cashews in water. Set aside. Preheat oven to 375 °F. Prepare small cake pan by rubbing inside and bottom with coconut oil. (I used a 5x2 pan)
2). Combine cake ingredients (except raspberries) in a bowl. Whisk to combine.
3). Pour cake batter into cake pan. Bake for 30 minutes or until cake is firm. Do the old trick of sticking a toothpick in to see if it comes out clean. If not, return to oven for 5-10 more minutes and monitor.
4). Allow cake to cool. Prepare frosting.
5). Drain cashews. Combine all frosting ingredients into a hide speed blender. Blend on highest speeds to achieve a creamy, silky texture.
6). Cut cake horizontally in half. Spread frosting. Top with the other half. Spread frosting on top and sides, accordingly. Arrange fresh raspberries on top and serve. Refrigerate any leftover portions.