Sundays are for cake! This chocolate cake with a matcha frosting is super moist and chocolaty. I used my favorite banana bread recipe as a base, changed a few ingredients et voila – here we go!
For the cake
- 225g flour (e.g. wheat flour)
- 80g sugar (I used coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 2 tbsp raw cacao powder
- pinch of salt
- 2 very ripe bananas
- 275ml almond milk
- 1 tablespoon apple cider
- 80ml oil (coconut or sunflower)
- 1 teaspoon vanilla extract
For the frosting
- 1 can coconut milk/cream (only use the cream and use the liquid for smoothies)
- 1 tablespoon matcha powder
- 1 teaspoon maple syrup
Preheat the oven to 180°C and grease a loaf tin.
Combine all the dry ingredients in a big bowl. In another bowl, mix the almond milk with apple cider and set aside for 10 minutes. Then combine it with the banana, oil and vanilla extract. Add the dry ingredients and whisk until you have a smooth batter.
Pour into the tin and bake for 40-45 minutes or until a toothpick comes out clean.
Let the cake cool down completely and prepare the frosting. Whisk the thick part of a can of coconut milk – the coconut cream – with matcha powder and maple syrup. Spread over the cake and put in the fridge for at least 15 minutes so the frosting can set a bit.