Matcha Mini Cakes

matcha cake recipe

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Matcha Mini Cakes

Matcha, a brilliant green powdered tea full of antioxidants, is featured in these tiny, lightly sweetened cakes made with eggs. This dessert is ready in 1 hour

Ingredients

Servings 4 Serving Size 1 mini cake

Ingredients

Cooking spray

Cake Ingredients

1/2 cup all-purpose flour
1 teaspoon matcha green tea powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup fat-free, plain Greek yogurt
1 large egg
1 large egg white
2 tablespoons unsweetened applesauce
1 tablespoon plus 1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract

Frosting Ingredients

3 ounces fat-free ricotta cheese
1 ounce fat-free cream cheese
1/2 teaspoon no-calorie sweetener OR
2 packets no-calorie sweetener
1/4 teaspoon matcha green tea powder

**********

1 cup hulled, sliced strawberries

Directions

Tip: Click on step to mark as complete.

Preheat the oven to 350°F. Lightly spray 4 cups of a standard 12-cup muffin pan or 4 cavities of an 8-cavity mini loaf pan with cooking spray.
In a small bowl, stir together the flour, matcha powder, baking powder, and baking soda. Set aside.
In a medium bowl, whisk together the yogurt, egg, egg white, applesauce, sugar, and vanilla. Stir the flour mixture into the yogurt mixture until well combined and smooth. Spoon 1/4 cup batter into each of the 4 cups or cavities of the pan.
Bake for 14 minutes, or until a wooden toothpick inserted in the center of a cake comes out clean. Remove the pan from the oven. Let stand for 5 minutes. Turn out the cakes. Transfer to a cooling rack. Let cool for 30 minutes.
Meanwhile, in a microwaveable bowl, microwave the ricotta cheese and cream cheese on 100 percent power (high) for 15 seconds. Transfer the mixture to a food processor or blender. Process for 30 seconds, or until creamy. Add the sweetener and matcha powder. Pulse until well combined, scraping down the sides as needed. Refrigerate, covered, for 30 minutes, or until completely cooled.
Spread 2 tablespoons of frosting over each cake. Top each with the strawberries.

Matcha Mini Cakes

Calories

144 Per Serving

Protein

Protein

10g Per Serving

Fiber

Fiber

1g Per Serving

Nutrition Facts

Calories		144
Total Fat		1.5 g
	Saturated Fat	0.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	0.5 g
	Monounsaturated Fat	0.5 g
Cholesterol		46 mg
Sodium		1 mg
Total Carbohydrate		23 g
	Dietary Fiber	1 g
	Sugars	9 g
	Added Sugars	5 g
Protein		10 g

Dietary Exchanges
1 1/2 other carbohydrate, 1 lean meat

Matcha, a brilliant green powdered tea full of antioxidants, is featured in these tiny, lightly sweetened cakes made with eggs. This dessert is ready in 1 hour

Matcha Mini Cakes

Calories

144 Per Serving

Protein

Protein

10g Per Serving

Fiber

Fiber

1g Per Serving

×

Calories		144
Total Fat		1.5 g
	Saturated Fat	0.5 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	0.5 g
	Monounsaturated Fat	0.5 g
Cholesterol		46 mg
Sodium		1 mg
Total Carbohydrate		23 g
	Dietary Fiber	1 g
	Sugars	9 g
	Added Sugars	5 g
Protein		10 g

Dietary Exchanges
1 1/2 other carbohydrate, 1 lean meat

Ingredients

Servings 4 Serving Size 1 mini cake

Ingredients

Cooking spray

Cake Ingredients

1/2 cup all-purpose flour
1 teaspoon matcha green tea powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup fat-free, plain Greek yogurt
1 large egg
1 large egg white
2 tablespoons unsweetened applesauce
1 tablespoon plus 1 1/2 teaspoons sugar
1/2 teaspoon vanilla extract

Frosting Ingredients

3 ounces fat-free ricotta cheese
1 ounce fat-free cream cheese
1/2 teaspoon no-calorie sweetener OR
2 packets no-calorie sweetener
1/4 teaspoon matcha green tea powder

**********

1 cup hulled, sliced strawberries

Directions

Tip: Click on step to mark as complete.

Preheat the oven to 350°F. Lightly spray 4 cups of a standard 12-cup muffin pan or 4 cavities of an 8-cavity mini loaf pan with cooking spray.
In a small bowl, stir together the flour, matcha powder, baking powder, and baking soda. Set aside.
In a medium bowl, whisk together the yogurt, egg, egg white, applesauce, sugar, and vanilla. Stir the flour mixture into the yogurt mixture until well combined and smooth. Spoon 1/4 cup batter into each of the 4 cups or cavities of the pan.
Bake for 14 minutes, or until a wooden toothpick inserted in the center of a cake comes out clean. Remove the pan from the oven. Let stand for 5 minutes. Turn out the cakes. Transfer to a cooling rack. Let cool for 30 minutes.
Meanwhile, in a microwaveable bowl, microwave the ricotta cheese and cream cheese on 100 percent power (high) for 15 seconds. Transfer the mixture to a food processor or blender. Process for 30 seconds, or until creamy. Add the sweetener and matcha powder. Pulse until well combined, scraping down the sides as needed. Refrigerate, covered, for 30 minutes, or until completely cooled.
Spread 2 tablespoons of frosting over each cake. Top each with the strawberries.

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