Keto Matcha Layer Cake With Okara Powder
February 28, 2022 · Updated March 5, 2022
Jump to Recipe_This 4-layer keto cake is soft and moist with rich aroma and strong flavor of matcha, and filled with fresh strawberries and creamy tofu cream. Made with okara powder, this cake is even more low-carb and fluffy than other keto cakes! _
KETO MATCHA LAYER CAKE DETAILS
Texture: After a number of experiments, we have this soft, moist and fluffy cake. No worries, it is soft but strong enough for making a layer cake. Follow the ratio and instructions listed in this recipe to get the best result.
Flavor: The flavor and aroma of matcha and strawberries are a perfect combination for me. With a mild taste of tofu from the filling and frosting, it’s totally a cake for Japanese-style dessert lovers!
Time: This recipe will take you at least 4 hours for preparation, baking, cooling and assembling.
Equipment: You’ll need an electric/stand mixer to make the meringue, two 4-inch cake pans and a food processor for the frosting.
FILLING & FROSTING KETO MATCHA LAYER CAKE
The amount of matcha cream is just enough for the filling and the frosting without any piping on the top. You can garnish the cake by dusting matcha powder over the top, and of course, with strawberries or other berries in any shape you like.
Different from traditional buttercream, the filling and frosting of this keto matcha cake are thick but refreshing, with a mild taste of tofu and matcha.
SUCCESS TIPS FOR A KETO CHIFFON CAKE
- Use cold eggs
Different from other American-style cake recipes, to make a springy and fluffy cake, this recipe requires refrigerated cold eggs. Though it may sound unusual to some of you, this is the ultimate key to success, as chilled egg whites will make fine and smooth meringue, which will be more stable to help the cakes rise higher and make them more fluffy as well.
- Beat the egg whites slowly till stiff
To avoid making our meringue grainy, it’s necessary to whip the egg whites on low speed with your electric/stand mixer all the way through. This gentle movement can create more evenly-sized bubbles and stabilize our meringue. It’d be best if you have a stand mixer, as honestly it took me 18 to 20 minutes to whip the egg whites from four large eggs to stiff-peak.
- Follow the recipe
The ratio of okara powder, matcha powder and whipping cream was adjusted according to the result of quite a number of trials, which took the texture, flavor and aroma into account. Some small details found during the process of the experiments were written on the recipe below as well. Try and closely follow the recipe and you won’t regret it!
- Let the cakes cool completely
This instruction is often written after the baking step. That may be the reason for being overlooked easily. Chiffon cakes must be cooled upside down to prevent collapsing. You may use two mugs with the same height to support the edge of the pan while putting the cake upside down, or use a cooling rack specifically for chiffon cakes (like this one on Amazon). Let cool completely for about 1.5 to 2 hours before removing the cake from the pan.
Keto Matcha Layer Cake With Okara Powder
This 4-layer keto cake is soft and moist with rich aroma and strong flavor of matcha, and filled with fresh strawberries and creamy tofu cream. Made with okara powder, this cake is even more low-carb and fluffy than other keto cakes!
Course
Dessert
Cuisine
Asian, Japanese
Servings
4
Prep Time
60 min
Cook Time
48 min
Total Time
228 min
Equipment
- • 4-inch cake pans
- • electric/stand mixer
- • Food processor
Ingredients
Chiffon Cakes
- 80 ml grass-fed whipping cream
- 8 grams matcha powder
- 4 large eggs, well-refrigerated
- 22.5 grams unsweetened okara powder
- 1/4 teaspoon fine himalayan pink salt
- 1/2 teaspoon natural vanilla extract
- 1/4 teaspoon apple cider vinegar
- 47 grams golden monk fruit sweetener
Cream Filling & Frosting
- 190 grams grass-fed whipping cream
- 5 grams matcha powder
- 100 grams organic extra firm tofu (weight after pressing)
- 20 grams allulose
- 150 grams fresh strawberries (rinsed, pat dry & finely chopped)
Instructions
Preparation
- 1
Place a heavy object onto the firm tofu, such as a plate (with some other heavy stuff). Press for at least 2 hours to remove all the moisture inside. After that, use a cloth to absorb the water on the surface. Set aside.
Chiffon Cakes
- 1
Sift matcha powder into a bowl. Heat whipping cream to 70-75°C via double boiler or microwave. Pour heated cream into matcha and combine with a tea whisk or mini egg whisk. Cool and set aside.
- 2
Separate egg whites from yolks. Ensure the mixing bowl for whites is clean and dry.
- 3
Beat egg yolks and add the matcha cream mixture. Mix well. Sift in okara powder, add pink salt and vanilla extract. Whisk until no visible lumps remain.
- 4
Beat egg whites with electric/stand mixer on low speed. When foamy, add monk fruit sweetener in three batches while slowly beating until stiff peaks form (18-20 minutes). Add apple cider vinegar and mix 30 seconds more to stabilize meringue.
- 5
Preheat oven to 150°C.
- 6
Beat egg yolk batter at low speed until thick and pale (30-45 seconds).
- 7
Add 1/3 of meringue to egg yolk batter and mix gently with hand mixer. Pour mixture into remaining meringue. Mix lightly with hand whisk or silicone spatula until thoroughly combined.
- 8
Do not grease cake pans. Line bottoms with parchment paper if needed. Pour batter evenly into two 4-inch diameter, 2.5-inch height pans (50-60% full).
- 9
Bake at 150°C for 45-48 minutes. Insert a bamboo skewer into center to check doneness. When no batter clings to skewer, remove and immediately invert to cool completely (use mugs or chiffon cake cooling rack for support).
Cream Filling & Frosting
- 1
While cake cools, place fully drained firm tofu in food processor. Add allulose and blend until smooth.
- 2
In a large mixing bowl, add whipping cream and sieved matcha powder. Beat with electric/stand mixer until soft peaks form. Fold in tofu paste gently until combined. Chill 30 minutes before use.
Assembly
- 1
Remove cooled cakes from pans. Trim cake tops with a large serrated knife to create a flat surface (discard trimmings). Cut cakes horizontally into 3-4 even layers. Place parchment paper under the first layer. Spread tofu cream, sprinkle chopped strawberries, spread cream to cover. Repeat layering with remaining cake layers, cream, and strawberries.
- 2
Frost cake with tofu cream (optional: spread a thin initial layer and chill 30 minutes for easier frosting). Decorate with strawberries.
- 3
Refrigerate 10-20 minutes before slicing to allow frosting to set and hold cake shape.
Notes
1. Here is the grass-fed whipping cream that I used. 2. Here is the matcha powder that I used. 3. Baking time varies by oven.
Nutrition Information
Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.
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