Silken Tofu and Matcha Green Tea Cake
This moist, vibrant cake uses silken tofu to achieve a dense, custard-like crumb without the need for heavy cream. It's a sophisticated, earthy dessert that perfectly balances the bitterness of premium matcha with a subtle sweetness.
Ingredients
Ingredients
- 300 g silken tofu drained and at room temperature
- 2 tbsp culinary grade matcha powder sifted to remove lumps
- 1.5 cup all-purpose flour sifted
- 0.75 cup granulated sugar
- 0.33 cup neutral vegetable oil such as grapeseed or canola
- 2 tsp baking powder
- 1 tsp vanilla extract
- 0.25 tsp salt
- 2 large eggs room temperature
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days; the cold temperature enhances the fudgy texture. For a more decadent treat, serve with a dollop of whipped coconut cream or a dusting of powdered sugar. Ensure you use 'Silken' tofu specifically, as firm or extra-firm block tofu will result in a grainy texture.