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+ servings
Matcha Lamingtons
Print Recipe
5 from 1 vote

Matcha Lamingtons with Hemp Seeds

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8 People

Ingredients

For the Vanilla Cake

  • 1 Box Vanilla Simple Mills Cake Mix
  • Cup Melted and Cooled 4th & Heart Vanilla Ghee
  • Cup Califa Farms Almond Milk
  • 1 Teaspoon Vanilla Paste
  • 1 Teaspoon Almond Essense
  • 3 Eggs
  • ½ Cup Vanilla Simple Mills Frosting

For the Matcha Glaze

  • ¼ Cup Coconut Butter
  • ¼ Cup Coconut Oil
  • 2 Tablespoons Almond Milk
  • 2 Teaspoons Matcha
  • 1 Teaspoon Warm Water

For the Topping

  • 1 Cup Hemp Seeds
  • ½ Cup Ticings White Chocolate Sprinkles
  • ½ Cup Shredded Coconut
  • 1 Teaspoon Matcha

Special Equipment

  • 8x8 Square Pan
  • 1 ½ inch circle cookie cutter

Instructions

For the Vanilla Cake

  • Pre-Heat oven to 325 degrees and spray the 8x8 pan with coconut oil and line with parchment.
  • In a large bowl place the melted ghee, almond milk, essence, vanilla and eggs and whisk until fully incorporated.  Add in the cake mix and stir until it's fully blended.  Pour the batter in the cake pan and bake for 20 - 25 minutes.  Use a toothpick to test at the 20th minute.  If there are no crumbs on the toothpick, the cake is ready.  Cool in the cake pan for 10 minutes then transfter to a wire rack until fully cooked down.  Wrap in plastic wrap and place in the freezer for at least an hour or ideally overnight.
  • Take the frozen cake out of the freezer and using the cookie cutter cut out 8 rounds of cake.  Place the cake rounds in the freezer again for 1 hour.

Put it all Together

  • Take the cake rounds out of the freezer and cut in half.  Top one side with 1 teaspoon vanilla frosting and top with the other cake half.  Repeat with all the cake rounds.  Place in the freezer for 30 minutes.

For the Matcha Glaze

  • While the filled cake rounds are setting place the coconut butter, oil and almond milk in a small sauce pan and melt on low heat.  While it's melting mix the matcha and the water to take out the lumps and add into the melted coconut mixture.  Set aside.

For the Topping

  • In a shallow bowl place the hemp seeds, sprinkles and matcha powder in a bowl and mix together.  Set aside.

Glaze and Toppings

  • Take the cake rounds out of the fridge and set up a station starting matcha glaze, followed by the topping and a wire rack over some parchment.
  • Taking one cake at a time roll around the matcha glaze until fully coated.  Then drop in the hemp mixture and roll around until fully coated.  Set to dry on the wire rack to dry.  Repeat with all the cakes. 
  • Serve right away or can be stored in the refrigerator for up to 5 days or in the freezer for up to a month.