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  • 16servings
  • 40minutes
  • 344calories

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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups flour

  2. cup almond meal

  3. 1 cup sugar

  4. 1 teaspoon baking powder

  5. 1 teaspoon baking soda

  6. teaspoon salt

  7. 5 teaspoons matcha green tea powder

  8. cup canola oil

  9. 1 cup almond milk (you could use soy, rice, or coconut)

  10. 4 teaspoons vanilla extract

  11. 1 tablespoon apple cider vinegar

  12. cup refined coconut oil

  13. 2 teaspoons vanilla extract

  14. 2 teaspoons almond extract

  15. 4 cups powdered sugar

  16. cup water

  17. sliced almonds (to garnish)

Instructions Jump to Ingredients ↑

  1. Cakes:.

  2. Preheat oven to 350 degrees. Line and grease a 12-cup cupcake pan, you may need another pan for additional batter.

  3. Whisk together flour, almond flour, baking powder, baking soda, salt, green tea powder, and sugar in large bowl.

  4. Combine oil, milk, vanilla, almond extract, and vinegar in a separate bowl.

  5. Add the wet mixture to dry and mix using a whisk. Don't mix until completely smooth. Lumps are good.

  6. Fill the cups 3/4 full and bake for about 15 minutes until edges just barely begin to brown. Cool.

  7. Frosting:.

  8. Using a mixer, beat the coconut oil, vanilla, and almond extracts until combined.

  9. Add the powdered sugar one cup at a time. The mixture will be crumbly.

  10. Add water little by little until you reach the desired frosting consistency. YOU MAY NOT NEED TO USE ALL THE WATER.

  11. Frost the cakes and decorate. For large cupcakes I made an almond flower and for the small ones I used two slices oriented vertically to like almost like two leaves.

  12. Try not to eat all at once!

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