No Butter Matcha Cake with Tofu and Cream

No Butter Matcha Cake with Tofu and Cream

Using 200 g pancake mix and 200 ml fresh cream, this recipe is both easy to make and measure. About 240 kcal per slice if cut into 8 portions.

Ingredients: 1 whole cake

Pancake mix
200 g
Non-dairy fresh cream
200 g
150 g
Egg (whole)
Light brown sugar
30 g
10 g


1. Knead and mix the beaten eggs and sugar. Add the cream and mix. Then add strained tofu and continue to mix.
2. Preheat the oven at 170℃.
3. Add the pancake mix in several batches, making sure not to make lumps.
4. Add matcha and mix well. Pour into a cake pan lined with kitchen paper. I used an 18 cm pan this time.
5. Drop the cake pan several times to remove air bubbles. Bake for 40 minutes at 170℃.
6. Open the oven and cover with aluminum foil. Continue to bake for 10 minutes.
7. Make a hole with a skewer to check if it's baked enough. Remove from the cake pan and cool on a cake rack to finish.

Story Behind this Recipe

I wanted to use the fresh cream that my mother bought for some reason and was sitting in the back of the fridge A healthier and delicious cake with no butter, less sugar, and tofu!! The texture is really tasty the next day, so bake it the day before if you're giving this as a gift.