Matcha and Reshi Cake
- Jun 23, 2025
- 2 min read
With açai frosting, fresh raspberries, finger lime and coconut whip.
Gluten, grain, dairy, and refined sugar free indulgent cake.
Serves 8.
Time to prepare: 1hr
Tlime to cook: 25 minutes
Serve with: Whipped cream if not dairy intolerant (optional).
Ingredients:
8 eggs
4 tbsp coconut oil
3 1/2 cups almond flour
2 tsps chia seeds
1/2 cup psyllium
1/2 - 2/3 cup maple syrup or honey
2 tsp baking powder
3 tsp reishi
1 1/2 tsp cinnamon
3 tso matcha
Pinch or salt
1 Finger lime or 1 tsp of lime zest
I punnet of raspberries
Fresh flowers to decorate (or dust with matcha powder).
Probiotic Cashew and Açai frosting:
1 cup raw cashews
1/4 coconut milk
1/4 - 1/2 cup coconut oil
1/2 - 1 tablespoon maple syrup or honey
1/2 cup sugar free coconut probiotic yogurt
3 tsp açai
Coconut-cream whip:
1 can coconut cream (solid part only, after being refrigerated)
optional: maple syrup to taste
Method:
Preheat oven to 160C. Lightly grease cake moulds.
In a large bowl, mix together eggs, almond flower, chia seeds, psyllium, sweetener, baking powder, reishi, cinnamon, salt and matcha. Mix in melted coconut oil.
Divide batter between the cake moulds and bake for 25 minutes.
Remove from oven and let the cakes cool in the pan before removing. Run a spatula around the cakes before removing and let them cool before decorating.
Probiotic cashew and açai frosting: Blitz cashews, coconut yogurt, sweetener and açai powder.
Set to one side.
Coconut cream whip: Whip coconut cream and optional sweetener until fluffy.
Assembling and Decorating: Place a layer of the probiotic cashew and açai frosting onto the top of 1 cake. Then scatter the raspberries and finger lime (or lime zest) on-top of frosting. Place some coconut whip on-top of this. Place the other cake on top and add another layer of probiotic cashew and açai frosting. Place the left over coconut cream whip on-top, with more raspberries, finger lime (or lime zest) and fresh flowers (or matcha powder). Serve and enjoy.
Comments