My Matcha Goji Cake is subtly sweet and so satisfying. Studded with gemlike goji berries and powered by antioxidant rich matcha powder, this cake is only made better by the creamy Coconut Cream Frosting generously piled between the layers.
My husband and I ordered new furniture from IKEA and it’s going to be delivered soon…in a million little pieces.
The anxiety has already struck. Seriously, I’m going to build a couch?! A white couch?! In my living room?! Where my BLACK super shedding dog likes to play and lay? God I’m stupid.
Oh wait, the loveseat too. Double stupid.
I’ve been told to never buy furniture from IKEA without buying bottles of wine to go with them. Absolutely.
So, we shall see how this all plays out…
In the meantime, I’m going to go have a fun girls weekend with my mom…getting pedicures for the first time since last summer, eating at any obscure ethnic restaurant we come by, stocking up at Trader Joe’s and totally just chilling out.
Oh, and just so I can get this off my chest: OMG I’m SO happy with the Bachelor finale!!! My pick from episode 1 ended up with the ring and I was SO excited, doing tuck jumps and scaring the dogs as it all played out.
And House of Cards season 3?! I seriously finished it and didn’t even know it because I went to click on the next episode, mid-binge, and there wasn’t one! What?! What am I supposed to do now? Boo.
My Matcha Goji Cake (should probably talk about the cake, right?)! This cake is gluten free, fluffy, crumbly in the best way, studded with sweet tart goji berries, sweet but not too sweet, hints of matcha tea…lathered in Coconut Cream Frosting…
This one is a stunner for sure. I love how white and pure the frosting looks against the greenish cake (sounds somewhat unappealing, but matcha is a beautiful green color), and bits of beautiful red poking through from the gojis. You’ll be so happy just to be stacking it up.
- ¾ cup brown rice flour
- ¼ cup almond meal
- 2 Tbs. tapioca starch
- 1 ½ tsp. baking powder
- 1 ½ tsp. baking soda
- 2 Tbs. matcha green tea powder
- ¾ cup coconut sugar
- ¼ cup coconut oil, soft (not melted)
- 2 eggs, room temperature
- 2/3 cup unsweetened almond milk
- 1 tsp. vinegar
- 1 Tbs. vanilla extract
- ¼ cup dried goji berries
- 1 can coconut milk (full fat), refrigerated overnight
- 1 Tbs. powdered sugar, sifted
- 2 drops coconut extract*
- PREP: Combine the almond milk and vinegar and add the goji berries (to soften) and set this aside.
- Preheat your oven to 350 deg F and spray two 6” cake pans with nonstick spray.
- In your mixer, cream together the soft coconut oil and the coconut sugar. Let mix for a minute or two, then add the eggs, one at a time until they’re fully incorporated.
- Next, add the vanilla.
- Now, turn down your mixer and add all of the dry ingredients and let them mix in. Finally, slowly add the almond milk/goji mix and let the batter come together.
- Pour the batter evenly into the cake pans. Bake for 28-35 minutes, or until a test stick comes out clean.
- Let the cakes cool completely on a wire rack.
- I like to let my cakes rest overnight. I wrap them in plastic wrap and set them in the fridge for the night. This keeps the moisture in and the crumb tighter. Then I frost them and serve them. You can wrap up the cake layers well and place them in the freezer if you’d like to wait to serve your cake for a few days or weeks.
- Flip your overnight-refrigerated can of coconut milk upside-down and open the can. Pour off the liquid. You should have 2/3 – ½ a can left of coconut cream. Scoop out the cream and place in your clean mixing bowl. Mix on medium speed for a couple minutes, until creamy and fluffing. Add the powdered sugar and drops of coconut extract (*I pour a bit of coconut extract into the extract cap and then carefully let a few drops drip into the bowl). Then let your mixer mix it all together until creamy.
- I like to cut the outer edge off the cake so it has a rougher look, but you don’t have to do this step.
- Place down one cake layer to be the bottom. Spread ½ of the frosting on this layer. Then place the top layer on top and spread the other ½ of the frosting on.
- Cut, serve, enjoy!
- Keep leftover cake (what’s that?) wrapped in plastic wrap in the fridge for up to 4 days.