Recipe: Tasty Low Sugar Matcha Cake

Low Sugar Matcha Cake. My favorite recipe from the book is matcha cupcakes. I decided to recreate it. It's just healthier this time. I replaced:

White flour with whole wheat flour + protein powder
Rapeseed oil with applesauce
Sugar with granulated erythritol + stevia extract

How to make low sugar matcha cake

I also added more vanilla and almond extracts for flavor, plus some extra matcha powder for a more vibrant green.

Compared to the original recipe, this healthier matcha cake has fewer calories, less fat, less sugar, more fiber, and more protein!

And do you know what that means? In contrast to the original recipe, this matcha cake will fill you up faster and keep you full longer. You will be really satisfied after a piece of cake and not after all!

Don't you just love the green color of the cake and the frosting ?? I find it strangely appetizing ... there's just something about this green-on-green action!

This healthy matcha cake is light, soft, and moist. You'll never know it's 100% whole grain, sugar-free, low fat, and full of protein!

And how can I forget about FROSTING?!? FROSTING is sweet and creamy and rich in delicious flavors!

Just like the cake, the frosting is a naturally beautiful green made from matcha green tea and matcha green tea alone. No artificial food coloring here! It may take a strange grouping of ingredients, but I promise it's just as smooth and creamy as a prepackaged Pillsbury frosting tub.

You can have a Low Sugar Matcha Cake using 21 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Low Sugar Matcha Cake

Cake:

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

Frosting:

1½ cups Fat-Free Cottage Cheese
4 oz Neufchâtel Cream Cheese (softened)
1 tsp Vanilla Paste
1 tsp Liquid Stevia Extract
½ tsp Almond Extract
96g (1 cup) Vanilla Whey Protein Powder
2 tbs Matcha Powder

Low Sugar Matcha Cake step by step

For the Cake:

Preheat oven to 325 degrees and spray two 8-inch cake tins with cooking spray.
In a small bowl, mix 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. Mix well. Then add the erythritol, protein powder, and matcha powder. Mix well.
Pour the dry ingredients over the wet ingredients and stir until everything is well mixed. Be careful not to overmix!
Spread the batter evenly between the two pans. Bake for ~ 24 minutes or until the surface of the cake reappears when knocked. Let it cool completely.

For freezing:

In a high-speed mixer (I use my NutriBullet) add the cottage cheese and cream cheese. Blend until smooth.
Add the vanilla paste, stevia extract, and almond extract and mix again.
Add protein powder and matcha powder and stir until smooth. If it's too thick to puree, scrape everything into a bowl and beat with your hand or use a hand mixer. Cover the bowl with plastic wrap and put it in the refrigerator until completely cold.
Freeze the cake, place in the fridge for ~ 1 hour to set the frosting, then cut into slices, serve and enjoy!