Matcha Chocolate Squares

These little cakes are super easy to make and delicious to eat!

The bananas in the recipe keep them moist and fudgy and the cacao powder gives them a deep chocolaty flavour you won't be able to resist!

You can make the cake itself in advance and freeze for later use. It will keep up to a week in an air tight container if you choose not to freeze it.

The small size of these little cakes means they are perfect as finger food at a party!

The matcha icing not only looks fab but tastes great too!


Ingredients (makes around 50 little squares)
150g spelt flour
2 tsp bicarbonate of soda
125g coconut oil
125g coconut sugar
150ml dairy free yoghurt
4 bananas (mashed)
100g cacao powder


For the icing:
500g dairy free butter
500g icing sugar
3 tbsp matcha powder


Preheat the oven to 180 degrees, grease and line your cake tin. I used a square tin.

In a large bowl cream together the coconut oil and coconut sugar, with an electric whisk, until the mixture becomes light and fluffy. Now mix in your banana and yoghurt until well combined.

In a separate bowl sieve together the flour, cacao and bicarb. Now fold the dry mixture, a spoonful at a time, into the wet mixture until everything is combined.

Pour the mixture into your cake mould and even off the surface.

Bake for 15-20 minutes until springy to touch and a skewer comes out clean.

Whilst the cake mixture is baking whisk together your icing ingredients.

Once the cake is cooled, remove from it's tin and cut into squares. Pipe a design, with the icing, on the top of each square.


Checkout more recipes from Antonia on her blog and insta


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