Rich Oil-free Matcha Chocolate Cake Made with Powdered Green Tea

1. 1

   Wrap the tofu in a paper towel, place it in a heatproof bowl, and microwave for 1 minute!

2. 2

   Mill the green tea to make a fine powder.

3. 3

   Use a tea strainer to remove the course bits.

4. 4

   (I recommend milling for 1 minute, straining, then milling for 1 more minute.)

5. 5

   Lightly drain the tofu.

6. 6

   Put it in a bowl with the sugar and mix it until smooth.

7. 7

   Add the egg and mix until smooth.

8. 8

   Finely crush the white chocolate, place it in a heatproof bowl, pour the milk over it, and microwave for 1 minute.

9. 9

   After adding the egg to the bowl in Step 3, add the remaining ingredients one at a time, beating with a whisk after each addition until smooth.

10. 10

    Pour the batter into the tin and bake for 40 minutes at 180C.

11. 11

    When a skewer poked through the middle comes out clean, it's done!

12. 12

    Let it cool down, then wrap in plastic wrap, chill in the fridge for at least 3 hours, and it's ready!

* Per serving · 4 servings · Values may vary.

No additional tips available.