Chocolate Matcha Cake – a delicious recipe with apple cider vinegar, cream, dark chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F. Sift all the dry ingredients in a bowl and mix well.
2
Add in the yolks and the wet ingredients, mixing well in order to avoid lumps.
3
Lastly, add in the baking powder and fold it in gently.
4
Pour the batter in a cake mold (grease it with coconut oil and sprinkle some rice flour over it to prevent from sticking)
5
Bake for 40 minutes and let it cool in the oven for 10 more minutes.
6
Melt the dark chocolate in a bain-marie and, helping yourself with a spoon, shower it over the cake with a spoon. Add some coconut flakes
7
Mix all the ingredients for the matcha cream in a small bowl, transfer it in a pastry bag and decorate the cake to your pleasure
8
Slice the cake and enjoy it with some apricot jam!
59
kcal
Calories
3
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 teaspoon apple cider vinegar, cream, 2 7/8 tablespoons dark chocolate.
Yes, Chocolate Matcha Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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