If you're on the lookout for a healthy dessert, this is it! Low-fat, low-carb, low-sodium, and with a sugar substitute, this cake also offers valuable antioxidants in the form of Japanese green tea. Green tea is known to ward away cancer, rheumatoid arthritis, high cholesterol levels, cariovascular disease, plus help boost your immune system. This green tea cake is great for a potluck, dinner party, afternoon tea, or simply as an everyday treat that even your kids will love.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 5 eggs separated
- 1 cup brown sugar, or 3/4 cup white sugar, OR 3/4 cup xylotol (sugar substitute)
- pinch sea salt
- 1/2 cup canola oil
- 1/3 cup coconut milk
- 1 tsp. real vanilla extract
- 2 tsp. baking powder
- 1 cup white flour, OR light spelt flour, OR gluten-free cake flour
- 3 tsp. green tea powder, such as Japanese "maccha" (look for this at health food or Japanese import stores)
- 2 Tbsp. dry shredded coconut (the type used for baking)
- 1/2 to 1 tsp. icing sugar
- Preheat oven to 350 degrees. Prepare an angel food cake pan (or a 9-inch cake pan), either by greasing it well, or lining it with parchment paper.
- Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
- Beat the egg whites until stiff, and set aside. (I use an electric hand mixer.)
- Add the salt and sugar (or sugar substitute) to the yolks and stir well until smooth.
- Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in (or stir it well).
- In a 3rd bowl, stir together the flour, baking powder, and green tea powder. Now add (or sift) this into the yolk mixture. Stir well or beat to incorporate. Note: the batter will turn green from the green tea - this is the effect you want.
- Now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix).
- Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven). Check cake after 25 minutes by inserting a fork into the center of the cake. If it comes out clean, it's done. (Note: the center should form a peak - if it is concave, your cake isn't nearly finished).
- While cake is cooling in the pan, toast the coconut. Place coconut in a dry frying pan (no oil) over medium heat. "Dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
- Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top. Serve warm or at room temperature. Enjoy!