The Hallowe’en connection is a tenuous one, but this vegan matcha coconut lime cake is at least a witch-worthy shade of green.
A simple, light vegan coconut sponge is transformed into something more exotic with lime zest and a few teaspoons of matcha tea powder. The pictured cake was made with premium grade matcha. Ceremonial grade is a more vibrant shade of green, but it’s quite expensive to use as a baking ingredient.
The green feathered icing has a distinct tangy lime and matcha flavour. If you’re after a less strident flavour, a plain white icing sprinkled with coconut before it sets (iced bun-style) works very well.
As you can see from the photo above, the feathering doesn’t have to be neatly executed to look striking!
This cake was baked in a 23cm square tin, so a standard 20cm tin will produce a slightly taller cake.
Matcha tea is prized above other green teas as a uniquely potent source of antioxidants. Here’s hoping the benefits are not cancelled out by consuming it in cake form!
Vegan Matcha Coconut Lime Cake…
Ingredients
- 200 ml soya or other non-dairy milk
- lime zest and 2 tsp juice
- 100 ml light olive oil
- 120 g caster sugar
- 200 g self-raising flour
- 1 scant tsp baking soda
- 2 level tsp matcha tea powder
- 80 g desiccated coconut
Icing
- 150 g icing sugar
- 2 tbsp lime juice
- 1/2 level tsp matcha tea powder
Method
- Set the oven to 180°C/360°F. Lightly oil a square baking tin (20cm/23cm – see note above) and line the base.
- Zest and juice the lime. You will need another 2 tbsp of lime juice for the icing so if it isn’t a juicy lime you may need two.
- Stir 2 teaspoons of lime juice into the milk.
- Add the oil and sugar to the curdled milk and whisk lightly.
- Sift the flour, baking soda and matcha powder into a separate, large bowl and then stir through the coconut to ensure it is evenly distributed.
- Stir the liquid mixture into the flour mixture until combined. Don’t overmix.
- Transfer straight away to the tin. Level the top and bake for around half an hour.
- Leave the cake to cool before icing.
- For the icing, combine the lime juice and icing sugar (if it is too runny or too thick adjust with more sugar or a few more drops of juice). Reserve 1 tablespoon of the icing and spread the rest over the cake. Mix the matcha powder into the reserved spoonful of icing and, using a teaspoon, drizzle green lines across the white surface. While it is still wet, drag a skewer or toothpick in alternate directions across the green lines to achieve a feathered effect.
- Allow the icing to set completely before cutting the cake into squares.
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