Little Raw Matcha Ginger Lemon Cakes

I have been on a bit of a green tea kick lately.  I used to be a coffee girl, I would drink three 32 oz mugs of coffee a day (a little excessive) but when I got ill this spring I was not able to stomach coffee and have somewhat lost a taste for it.  Maybe it will return, but until then I am enjoying my iced green tea this summer!  I love the flavor of green tea, and so I recently bought some matcha powder intending to use it in some sort of delicious dessert!  I have been throwing it into smoothies lately for an antioxidant boost, but I wanted something a little more elegant and dessert like. 

So, I thought what would be lovelier than little green tea cakes!  I almost made cupcakes, but decided on individual cakes instead.  They would be raw and made from almond flour, with a little ginger and lemon for good measure! None of that dried ginger stuff though, I had fresh on hand, and fresh lemon zest was a must as well!  I decided to make them in the shape of little hearts instead of just plain old round cake and they were quite lovely!

More importantly though they were delicious!  The green tea in the base was a little earthy and the almond flour a bit sweet and nutty along with the kick of ginger and tart lemon it was a wonderful palate of flavors!  I topped them off with a creamy lemon ginger frosting which was perfect! 

I shared some with my Mom who has been telling me I should drink green tea instead of so much coffee in the morning for years (yes Mom, I finally listened).  She loved them as well, which was a win because she is my number one food critic! 

Little Raw Matcha Ginger Lemon Cakes
makes 4

Cakes:
2 1/4 cups almond flour (plus another few Tbsp if needed)
2 tsp matcha powder
2 tsp pure vanilla extract
3 Tbsp agave nectar or honey
1 Tbsp lemon zest
1 inch piece of fresh ginger
large pinch of sea salt

frosting:
1 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water
1/4 cup lemon juice

3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons maple syrup
1 teaspoon pure vanilla extract and seeds of half a vanilla bean (reserved from filling)
1/4 cup coconut oil (warmed to liquid)

1/2 inch piece fresh ginger

2 tsp lemon zest

white sesame seeds

about 2 tsp matcha powder

To make cakes, combine 2 cups almond flour, matcha powder, vanilla, agave nectar, lemon zest, ginger, and sea salt in a food processor and process until holding together and well blended.  Remove from food processor and knead in a little more almond flour by the Tbsp if the mixture is too sticky. Use a medium sized heart shape cookie cutter to shape into 4 hearts, (or another 3 inch wide mold or cookie cutter).  Place in the fridge for a few hours to set. 

Meahwhile, to make frosting, drain cashews and blend all ingredients except sesame seeds and matcha powder until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency. Spread frosting over the tops of the cakes, then sprinkle with white sesame seeds.  Whisk matcha powder into the remaining frosting to tint it green. Place in a pastry bag and pipe decoratively on top of the top of the cakes. Store leftover cake in the fridge.