Cakes

Peanut Butter Matcha Cakes with Peanut Buttercream

Are you as obsessed with Matcha as I am? I recently found a wonderful brand for my plain Matcha Tea or Matcha Lattes. I wanted to do something a little more creative though so I decided a safe bet would be to customise my original recipe for Peanut Butter Potato Cakes. I was surprised with how well they turned out!

The Icing is completely optional as these are super tasty without. However, I feel they add an extra element to the flavours and it looks so pretty with the icing.

The amount of Matcha in these doesn’t have a super strong flavour but still has all the benefits Matcha provides. As well as being low calorie and filling cakes. The Matcha in these is full of antioxidants, fibre, vitamins. Matcha has also been shown to lower cholesterol, blood sugar, improves your mood and concentration and can even help fight disease! How can you make cake healthy? Add matcha of course!

This recipe is a variation of the original Peanut Butter Potato Cakes. There is also a Lemon Variety and a Banana one. So there is really a recipe for every taste bud and occasion. For something more decadent on the cake scale try the Chocolate Orange Cheesecake. Or maybe you would like a main to have before munching some of these fluffy clouds, then the Cheesy Chicken Cottage Pie may be your cup of tea.

Peanut Butter Matcha Cakes with Peanut Buttercream

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Cakes
Calories 110 kcal
Author wallyjay

Ingredients

Dry Ingredients

  • 1/2 tbsp Ground Flaxseed
  • 100 g Sweet Potato Cooked and Mashed
  • 90 g Rolled Oats or Oat Flour
  • 1 small tsp Cinnamon
  • 2 tsp Matcha You can add as little or as much Matcha as you like
  • 1/2 tsp Baking Powder
  • Pinch of Salt
  • 1/2 tsp Nutmeg Optional
  • Sprinkle of Mixed seeds Optional

Wet Ingredients

  • 1 1/2 tbsp Water
  • 125 ml Plant Milk
  • 1/2 tsp Vanilla Extract
  • 3 tbsp Peanut Butter
  • 2-3 tbsp Golden Syrup I used 2 1/4

Peanut Butter Icing

  • 1 tsp Plant Based Margarine
  • 1 tsp Peanut Butter Powdered works best
  • 4-6 tsp Icing Sugar
  • Small splash of water

Instructions

  1. Heat oven to 180C Fan Oven or 200C for a normal oven.

  2. Firstly, mix the water and flaxegg into a small bowl and place in the fridge. 

  3. Next, blend your oats into a fine powder unless you're using Oat Flour.

  4. Combine all your dry ingredients into one bowl, do the same for your wet ingredients in a separate bowl. 

  5. Add the flax egg into the wet ingredients. 

  6. Add the wet ingredients into the dry ingredients and then mix thoroughly until combined. 

  7. Pour equal amounts into your cupcake tin and bake on the middle shelf of the oven for 20 minutes or until pick comes out clean

  8. Leave to cool while you make your icing. 

  9. For the Icing. Mix the Margarine and Peanut Butter together with a sprinkle of water. Then add your icing sugar, 1 tsp at a time until it's a gloopy thick consistency. It should stay on your spoon when you tip it up. Place it in the fridge to set for 10 minutes before applying to the cakes. 

  10. These cakes will keep in the fridge for a few days. (Keep them in the fridge with Icing, they can be left out of the fridge if there plain). Alternatively, Plan Matcha Cakes without Icing can be frozen and defrosted as needed. 

Recipe Notes

Please be advised, calories are estimates and your ingredients may vary from mine. 

For more recipes like this visit www.wallyjay.com

 

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