Taking the taste of toasty matcha and combining it with almond glaze for a delicious, moist loaf! Here’s the recipe:
Prep Time 20mins Cooking Time 1hr 40mins Makes 1 loaf
Ingredients
Cake
- 2 cups flour
- 1 teaspoon salt
- 3 tablespoon Leaner Creamer Matcha
- 1 cup coconut oil
- 1 ¼ cup Coconut Sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup milk
Glaze
- 1 cup Coconut Sugar
- 5 teaspoons milk
- ½ teaspoon almond extract
Instructions
1 Cake: Preheat the oven to 350°F and grease a 9” by 5” loaf pan as well as line the bottom with parchment paper. In a small bowl, whisk together the flour, salt, and LC Matcha and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the coconut oil and LC Coconut Sugar until pale and fluffy; 3-5 minutes. Add the extracts and beat in the dry ingredients as well as the milk in 2 alternating additions; scrape down the bowl as necessary.
2 Scrape the batter into the prepared pan and bake for about an hour, until the top is golden and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.
3 Glaze: Start by blending the cup of LC Coconut Sugar into a powder consistency, so that you have powdered sugar. Then whisk together the powdered sugar, milk, and almond extract. Pour the glaze over the warm cake and serve.
