Healthy Matcha Cake with Matcha Frosting

  • 240g (2 cups) Whole Wheat Pastry Flour
  • 32g (¼ cup) Arrowroot Starch
  • 1½ tsp Double-Acting Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 112g (½ cup) Plain, Nonfat Greek Yogurt
  • 4 Large Eggs
  • 185g (¾ cup) Unsweetened Applesauce
  • 1 tbs Vanilla Extract
  • 2 tsp Liquid Stevia Extract
  • 1 tsp Almond Extract
  • 96g (½ cup) Granulated Erythritol
  • 32g (⅓ cup) Vanilla Whey Protein Powder
  • 2 tbs Matcha Powder
  • 1½ cups Fat Free Cottage Cheese
  • 4 oz Neufchâtel Cream Cheese (softened)
  • 1 tsp Vanilla Paste
  • 1 tsp Liquid Stevia Extract
  • ½ tso Almond Extract
  • 96g (1 cup) Vanilla Whey Protein Powder
  • 2 tbs Matcha Powder
For the Cake
  • Preheat the oven to 325 degrees and spray two 8″ cake pans with cooking spray.
  • In a small bowl, whisk together the whole wheat flour, starch, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the Greek yogurt, eggs, applesauce, vanilla extract, stevia extract, and almond extract. Whisk until smooth. Then whisk in the erythritol, protein powder, and matcha powder. Whisk until smooth.
  • Dump the dry ingredients over the wet ingredients and whisk together until JUST mixed through. Be careful not to overmix!
  • Pour the batter evenly between the two pans. Bake for ~24 minutes, or until the surface of the cakes spring back when tapped. Let cool completely.
For the Frosting
  • In a high-speed blender (I used my NutriBullet), add the cottage cheese and cream cheese. Blend until smooth.
  • Add the vanilla paste, stevia extract, and almond extract, and blend again.
  • Add the protein powder and matcha powder and blend until smooth. If it’s too thick to blend, scrape it all into a bowl and whisk by hand, or use a hand mixer. Cover the bowl with plastic wrap and refrigerate until chilled throughout.
  • Frost the cake, refrigerate for ~1 hour for the frosting to firm, then slice, serve, and enjoy!

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