Matcha Mini Sponge Cakes

Loaded with antioxidants, these Matcha Mini Sponge Cakes make the perfect tea time snack or sweet addition to family gatherings. They’re light, fluffy and are a healthier alternative to refined and sugar-loaded cakes, so you can enjoy these guilt-free.

Ingredients

• 1 cup wholewheat flour

• 1 cup plant-based milk

• 1 tbs matcha powder

• 1/2 tsp vanilla extract

• 1 tsp baking powder

• 1/4 cup brown sugar

For the icing:

• 2 tbs coconut cream

• 2 tsp maple syrup

• 1/2 tsp matcha powder

• Sliced strawberries

• Chocolate flakes (optional)

Preheat the oven to 180 degrees C.

In a large mixing bowl, add the wholewheat flour, matcha powder, baking soda and brown sugar. Mix well and then add the vanilla extract and plant-based milk. Stir until a loose batter forms. Pour the batter into a moulded silicone baking tray. Bake for 15 mins or until a toothpick comes out clean when inserted in the middle of the cakes. Allow to cool.

In a small mixing bowl, add the coconut cream, maple syrup and matcha powder. Blend well and set aside in the fridge while the cakes cool. Once fully cool, spoon the icing over the cakes and top with sliced strawberries and chocolate flakes.

Enjoy!

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