Matcha Blueberry Mini Loaf Cakes (Paleo, Gluten-Free, Dairy-Free)
There's something about mini loaf cakes that I just love. They're smaller, cuter, and come oh-so-conveniently personal sized. They almost make me feel like I could be having a tea party, even though I haven't attended a tea party since my high school charity days. Now I'm thinking that regular tea parties should be a thing - I mean, it's a day time gathering (so much better than evening gatherings, let's be honest), there would be tea, fancy sandwiches and pastries, and I assume some sort of cute table setting would be involved. Ok, I'm making this happen [filed under things I'll never actually do].
Anyway, back to these matcha blueberry loaf cakes - which, by the way, will be served at my imaginary tea party. I first tried this matcha-blueberry flavor combo at a vegan bakery in NYC. I was having a total sweet craving and I spotted a glorious looking matcha blueberry muffin. I thought, hm, this has matcha AND blueberries in it - it's definitely a health food! Spoiler alert: the sugar and wheat-laden treat was not remotely healthy, but it was very very delicious. As I finished every morsel of the muffin, I knew I had to recreate this flavor combination with much better ingredients.
This loaf cake balances nutty, earthy matcha with sweet and tangy blueberries. The cake is only barely sweet with the addition of honey, which ties in a fragrant, buttery flavor without any dairy. It is super moist yet light and fluffy, and is easiest thing to grab for breakfast or an afternoon snack!
You can also easily make these into muffins rather than mini loaves. I would just reduce the baking time slightly as a typical muffin tin cavity holds less in volume than a mini loaf tin.
If you make these and decide to have a tea party to celebrate, invite me over - kthanks!
matcha blueberry mini loaf cakes (paleo, gluten-free, dairy-free)
Time: 30 mins
- 1/4 c (90g) honey
- 3 T (45g) coconut oil, melted
- 1/4 c almond milk
- 3 eggs, room temperature
- 1 T apple cider vinegar
- 1 t almond extract
- 1/2 c (50g) blanched almond flour
- 1/4 c (32g) coconut flour
- 1/4 c (35g) arrowroot + 1 tsp
- 4 t matcha powder
- 1 t baking soda
- 1/4 t sea salt
- 1/3 c frozen wild blueberries [note: I really prefer wild blueberries here because they tend to sink less and gets better distribution. However, you can use regular frozen blueberries if you have that on hand]
- Preheat oven to 350 degrees. Spray your mini loaf pan with avocado or coconut oil and set aside.
- In the bowl of a stand mixer (or a bowl with a handheld mixer), beat the honey, melted coconut oil, and almond milk on medium speed until fully mixed and emulsified. Add the eggs, one at a time, with the mixer running on low. Add the apple cider vinegar and almond extract and beat until mixture is well incorporated.
- In a separate bowl, whisk together the almond flour, coconut flour, 1/4 c of arrowroot, matcha, baking soda, and sea salt. Add the dry ingredients to the wet mixture (in 2-3 additions) and beat until the batter is mixed together (be careful not to overmix).
- Toss the frozen blueberries with 1 tsp arrowroot. Fold in the blueberries into the batter.
- Pour the batter into the 6 mini loaf cavities and bake for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Remove from oven and let cool. The loaves will last 2-3 days in a container or up to 5-6 days in the fridge (if you keep it in the fridge, put it in the microwave for 10 seconds to get them back to its fluffy texture). Enjoy!