Mindful cooking sundays | Matcha cake


When you hear “mindfulness”, you might think automatically of meditation and candles. It’s an activity for holidays – it feels somehow easier to close your eyes and relax at the beach, than on the subway after work. 

However, I believe that you can practice mindfulness in every single aspect of your life (see: The New York Times series “Meditation for Real Life“). The act of cooking, despite being ordinary and repetitive, is particularly mindful. Already in the thirteenth century, Japanese Zen master Dogen wrote “Instructions for the Zen Cook“, drawing parallels between preparing meals and spiritual training. With practice, this rushed daily-life activity can turn into something beautiful and thoughtful.

I am becoming more and more conscious of my eating habits. After becoming vegetarian, I am now trying new recipes that I will publish every other Sunday.

Welcome to my series on mindful cooking.

Matcha cake recipe


50 grams coconut oil (1/4 cup)
120 grams sugar (1 cup)
2 large eggs
120 ml vanilla almond milk (1/2 cup)
120 grams flour (1 cup)
1 tbsp matcha green tea powder
1 tsp baking powder
1/4 tsp salt
Some almond flakes (or powder) for decoration

Utensils needed

Mixing bowls
Loaf pan
Mixer (or whisk)
Measuring cup


1. Preheat oven to 160°C. Line a parchment paper in a loaf pan.

2. Whisk together the coconut oil and sugar, using a mixer or your hands.

3. Add almond milk and eggs, and whisk until well combined.

4. In a separate bowl mix the dry ingredients: flour, matcha powder, baking powder, and salt.

5. Blend both dry and wet mixtures together until smooth.

6. Pour batter into prepared loaf pan, and bake for 30-40 minutes or until a toothpick comes out clean.

7. Wait for the cake to cool down, then add almond flakes (or powder) on top. Voilà!


Would you try this recipe? I enjoy the taste of matcha so much, and I love the fact that the cake turns remarkably green with only one tablespoon.

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