St Patrick’s day and here is how my husband and I celebrating with a green smoothie and this matcha cake to start the day.

Ingredients (Cake) –

• Almond flour – 2 cups
• Eggs – 2
• Almond milk – ½ cup
• Cocoa powder – 6 tbsp
• Cacao powder – 2 tbsp
• Cashew butter – 4 tbsp
• Coconut sugar – ½ cup
• Maple syrup – 4 tbsp
• Baking powder – 2 tbsp
• Baking soda – 1 tsp
• Coffee – 4 tbsp
• Vanilla extract – 2 tsp
• Dark chocolate – (crushed) – ½ a bar

Ingredients ( Matcha icing ) –

• Coconut cream – 1/2 cup
• Matcha powder – 5 tbsp
• Coconut sugar – 5 tbsp
• Pistachio essence – 2 tsp

Directions –

• Make sure the coconut cream has been in the fridge for at least 8 hours or more. Do not remove the cream to whisk until the cake is baked and cooled for the icing. For better results, keep a glass bowl and the whisk in the fridge two hours before baking the cake.
• Preheat the oven to 375 degrees and line the baking dish with a non-stick parchment paper.
• In a blender, add all ingredients except the chocolate.
• Pour the batter into your baking dish and mix in the chopped chocolate. Bake for 30-32 minutes.
• Once done, remove the dish from the oven and allow it to cool for 15 minutes before removing from the mold/baking tray.
• Keep the cake on a rack to cool for at least 45 minutes.
• After approximately 45 – 55 minutes, take the glass bowl, whisk and coconut cream out from the fridge.
• Whisk the cream for 3 – 4 minutes. Add in the maple syrup, pistachios essence and matcha powder and whisk again for 4 minutes.
• Once it is light, fluffy and forms soft peaks, with the help of a big spatula, carefully spread the luscious matcha frosting/icing on the cake making sure to either keep the frosting clean or make soft peaks (i tried to).
• Decorate with more chocolate chips, or any kind of chocolate.