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Matcha Pistachio Cakes with Chocolate Ganache

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Matcha Pistachio Cakes with Chocolate Ganache are individual desserts that blend earthy matcha, nutty pistachio, and rich chocolate into a moist, elegant treat perfect for tea time or entertaining.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1/2 cup pistachio flour (or finely ground pistachios)
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 tbsp matcha powder
  • 3/4 cup pistachio milk (or regular milk)
  • 1/3 cup coconut oil (or pistachio oil)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 4 oz dark chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the all-purpose flour, pistachio flour, sugar, baking soda, sea salt, and matcha powder.
  3. In a separate bowl, combine the pistachio milk, coconut oil, apple cider vinegar, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide the batter evenly among greased or lined muffin tins.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cakes are baking, prepare the ganache by heating the heavy cream until just simmering, then pouring it over the chopped dark chocolate.
  8. Let the mixture sit for a minute, then stir until smooth.
  9. Allow the cakes to cool completely before topping each with a spoonful of chocolate ganache.

Notes

  • Use plant-based chocolate and cream for a vegan version.
  • Top with chopped pistachios for extra texture.
  • Add white chocolate chips to the batter for a sweeter touch.
  • Cakes can be frozen for up to 2 months.
  • Use almond flour if pistachio flour is unavailable.

Nutrition

Find it online: https://tastyera.com/matcha-pistachio-cakes-with-chocolate-ganache/