How to Create Irresistible Desserts with Ceremonial-Grade Matcha
Matcha Pound Cake — A Quiet Ritual in Every Slice
Dense, fragrant, and filled with green calm. This matcha pound cake is perfect for mindful mornings or slow weekends.
Ingredients
- 2 tbsp ceremonial-grade matcha
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 3 eggs
- 1/3 cup melted butter or coconut oil
- 1/3 cup monk fruit sweetener or erythritol
- 1/4 cup almond milk (unsweetened)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (165°C). Line a loaf pan with parchment paper.
- In a large bowl, mix almond flour, coconut flour, matcha, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, sweetener, and almond milk until smooth.
- Combine wet and dry ingredients. Stir until thick and even.
- Pour batter into pan. Smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool completely. Slice slowly. Enjoy with a cup of matcha.
