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Moist matcha cake
20 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 353
  • Fat about 17g
  • Carbohydrates about 36g
  • Protein about 11g
This is needed
This is needed for 8 piece
  • 1 tbsp crushed linseed
  • 3 tbsp water
Cake mixture
  • 100 g light spelt flour
  • 160 g sugar
  • 1 pinch salt
  • 2 tsp baking powder
  • 10 g Maizena cornflour
  • 1 tsp sodium bicarbonate
  • 10 g matcha powder
  • 150 g plain soya yoghurt
  • 200 g ground almonds
  • 1.5 dl soya drink
  • 2 lime, grated zest and the juice
  • 1.5 dl soya drink
  • 20 g coconut oil
  • 1 tsp matcha powder
  • 1 tbsp sugar
  • 20 g light spelt flour
  • One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.
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And that's how it's done
And that's how it's done
Mix the linseed with water, leave to absorb for approx. 30 mins.
Cake mixture
In a bowl, mix the flour with all the other ingredients up to and including the almonds. Add the soaked linseed to the dry ingredients along with the soya yoghurt, soya milk, lime zest and lime juice, mix well. Transfer the cake mixture to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, leave to cool on a rack. Remove the cake from the tin.
Heat the soya milk, coconut oil and sugar in a pan. Mix the flour and matcha, sieve into the pan, stir in and boil for approx. 1 min. while still stirring. Allow the mixture to cool. Transfer the frosting to a piping bag with a serrated nozzle (approx. 9 mm), decorate the cake with the frosting.