Matcha cake bites

"Matcha is such a delicious and versatile ingredient, and I fell in love with it after visiting my favourite vegan Japanese restaurant on the Gold Coast. I adapted a few recipes to come up with vegan matcha cake bites that are simple, tasty, and so pretty."

Matcha cake bites Credit: Kitti Gould

• makes

  20

• prep

  40 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 220 g (1 cup) white sugar
• 125 ml (½ cup) almond milk or oat milk
• 125 g vegan butter, softened
• 225 g (1½ cups) self-raising flour
• 2 tsp egg replacer
• pinch of salt
• 2 tsp matcha powder, plus extra for dusting

Buttercream

• 360 g (3½ cups) icing sugar, sifted
• 250 g (1 cup) vegan butter
• ¼ tsp salt
• 1 tsp vanilla extract

Chocolate shell

• 300 g vegan white chocolate, chopped
• 1 tsp matcha powder

Freezing time: 20 minutes

Instructions

1. Preheat the oven to 180˚C (160˚C fan-forced). Grease and flour a 20 cm round cake tin.
2. For the matcha cake, place all the ingredients into the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until all the ingredients are incorporated. Increase the speed to medium and beat for a further 3 minutes or until the sugar has dissolved, and the mixture is smooth, light and fluffy.
3. Pour the mixture into prepared tin and bake for 30–40 minutes or until golden and firm to touch. Set the cake aside to cool.
4. Meanwhile, for the buttercream, place all the ingredients in a bowl of an electric stand mixer and beat on low speed until well combined. Gradually increase the speed to high and beat until thick and smooth. Transfer to a bowl, cover and refrigerate until ready to use.
5. When the cake is cool, crumble it into a bowl. Gently mix in ½ cup of the buttercream at a time, adding more until you end up with a playdough type consistency. Using a tablespoon, scoop out equal portions of the cake mix, forming them into a ball in your hands and placing them on a tray. Freeze for 15–20 minutes.
6. Meanwhile, for the chocolate shell, place 250 g chocolate and the matcha powder in a heatproof bowl over a saucepan of just simmering water until melted and smooth.
7. Working one at a time, place a matcha cake ball on a fork or metal skewer and dip into the chocolate to coat well. Allow the excess to drop off, then place on a baking paper lined tray.
8. Once all the balls are dipped, melt the remaining 50 g chocolate and using a spoon, drizzle on top of the chocolate coated balls. Sprinkle a light dusting of matcha powder on top.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.