Matcha Protein Cake - Healthy and so tasty!

If you love to find healthy alternatives to cakes and you love matcha, you will love this cake. Or if you are just willing to try matcha, this can be a great start! 

This Matcha Protein Cake features a subtle sweetness and a soft sponge cake texture. 

What makes this cake a healthy option? It is sweetened with protein powder, has no sugar and very little butter. This matcha green tea protein cake is a healthy dessert recipe with protein powder to replace the sugar and Greek yogurt to add extra protein and moisture – a low fat recipe too with barely any butter.

If you are addicted to the taste of matcha like we are, adding it to your baked goods can create an entirely new recipe that leaves your taste buds tingling!

For this cake, we are going to use culinary grade matcha from the Swiss based brand: Ceremony Matcha, ideal for baking and cooking. It is especially handy for recipes that call for more matcha than is typically used for a standard cup of tea. 

Culinary Grade Matcha offers a more robust flavor with more bitter notes. It is less sweet than Ceremonial Grade Matcha which makes it ideal for creating green tea flavored goods.

What you need

  • Whole Wheat Pastry Flour.
  • Vanilla Protein Powder – this replaces the sugar in this recipe and is the key to what makes it a high protein cake. I used Grass-fed Whey Vanilla protein from Nu3.
  • Culinary Matcha Green Tea, a high quality one 
  • Non-fat Greek Yogurt another protein-packed ingredient for a high protein cake.
  • Almond Milk for a slightly low calorie and healthy matcha dessert; No buttermilk needed here.
  • An organic egg.
  • Just a bit of melted butter.
  • Baking Powder and Baking Soda.

Step by Step

  1. Preheat your oven to 350°F and line a round 8” cake pan with parchment paper.
  2. Combine the dry ingredients in bowl: whole wheat pastry flour, vanilla protein powder, matcha powder, baking powder and baking soda.
  3. Whisk the wet ingredients in another large bowl: Greek yogurt, almond milk, egg and butter.
  4. Add the flour mixture to the wet mix and fold together. It's important to don't over mix the batter, otherwise the cake will be too dense at the bottom.
  5. Pour the mixture into the prepared baking pan.
  6. Bake for 22 minutes. A tester inserted into the center should come out dry. 

Once the cake is ready, you can store any leftover in the fridge for up to 5 days.