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Green Tea "Pound Cake" with Cashew Cream Drizzle

mohmedtiflt
After seeing multiple posts from other bloggers using matcha green tea powder, I was itching to buy some for my own kitchen experiments. So far, I've only used matcha in a smoothie and in this cake recipe, and I'm quite pleased with the results so far. This fun-shaped cake is dense, moist and has a light matcha green tea flavor with a hint of almond and coconut.
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Ingredients
  

Almond Green Tea "Pound Cake"

  • 3/4 cup coconut flour
  • 3/4 cup blanched almond flour
  • 6-8 Tbsp coconut palm sugar, erythritol, xylitol or other granulated sweetener
  • 1/8 to 1/4 tsp pure stevia extract (or to taste)
  • 2 Tbsp + 1 tsp unsweetened matcha green tea powder
  • 5 eggs, whisked (room temperature is best)
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 6 Tbsp unsweetened applesauce
  • 3/4 cup almond milk
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp almond extract
  • 6 Tbsp coconut oil, liquified (or butter, ghee or other oil of choice)

Vanilla Cashew Cream Drizzle

  • 1/2 cup raw cashews (I used cashew pieces), soaked for at least four hours
  • 3/4 cup almond milk (or more if too thick)
  • 2 tbsp honey or agave
  • 1/2 scoop unsweetened vanilla protein powder (optional, can omit and add a dash of vanilla extract)
  • pinch of sea salt, optional

Instructions
 

Almond Green Tea "Pound Cake"

  • Preheat oven to 350F. Grease two 6-inch cake pans* with coconut oil/butter/oil and line bottoms with parchment paper and set aside.
  •  In a large mixing bowl, combine dry ingredients (flours through salt) and whisk to combine. In a separate bowl, combine remaining ingredients except for coconut oil and whisk to combine.
  • Pour wet ingredients into dry along with the coconut oil and stir until combined.
  •  Divide batter into two pans and smooth with a spatula or back of a spoon. Bake for 22-26 minutes or until cooked through. Let cool completely and remove from pan. Cut with a giant cookie cutter if desired, drizzle with cashew cream (recipe below) and a dusting of matcha powder and enjoy!

Vanilla Cashew Cream Drizzle

  • Soak cashews in water for four hours or more. Drain and add cashews to a high powered blender along with the almond milk and blend until smooth.
  • Pour into a small mixing bowl and add honey/agave, protein powder and salt. Whisk until smooth and well combined. Drizzle over cake.