Smells delicious, tastes delicious! Matcha yoghurt cake is the perfect snack for everyone. This Japanese delicacy contains fewer sugars than ordinary cake and is packed full with anti-oxidants, thanks to the use of Biotona (Extra) Premium Matcha. Matcha green tea is not only super-tasty, but also good for your fat combustion and the strengthening of your natural resistance. In addition, it protects your cells and gives you greater vitality. So what are you waiting for!
Tip: let the yoghurt cool sufficiently, so that it develops a scrumptious flan structure.
|Coconut yoghurt, plain||3 tablespoons (45 ml)|
|Melted coconut oil||2 tablespoons (30 ml)|
|Organic white sugar (sub organic cane sugar)||100 g|
|Almond milk, unsweetened||1 cup minus 1 tablespoon (225 ml)|
|Apple cider vinegar||1 tablespoon (15 ml)|
|Biotona (Extra) Premium Matcha||20 g|
|Water||2 tablespoons (30 ml)|
|All-purpose flour (sub white spelt flour)||200 g|
|Baking powder||1 teaspoon|
|Baking soda||½ teaspoon|
|Fine sea salt||¼ teaspoon|
|Mixing bowl, electric mixer, small mixing bowl, bamboo whisk, sieve, oven, 22cm springform with the bottom lined with baking paper|
- Preheat the oven to 180C.
- Combine apple cider vinegar and almond milk, set aside.
- Add Biotona (Extra) Premium Matcha and water to a small mixing bowl. Whisk with the bamboo whisk until smooth.
- Add coconut yoghurt, oil and sugar to the large mixing bowl. Whisk with an electric mixer for about 2-3 minutes or until well combined.
- Add almond milk mixture and matcha mixture to the same bowl. Whisk again to combine.
- Sieve the flour, baking powder, baking soda and salt into the bowl with wet ingredients. Use the mixer to combine into a smooth, pourable batter, but don’t overmix.
- Pour the batter into the springform and bake for 25 minutes.
- Turn off the heat and leave in the open oven for the first 10 minutes, then let cool completely on a cooling rack. Sprinkle with Biotona (Extra) Premium Matcha before serving.