This 4-layer keto cake is soft and moist with rich aroma and strong flavor of matcha, and filled with fresh strawberries and creamy tofu cream. Made with okara powder, this cake is even more low-carb and fluffy than other keto cakes!

KETO MATCHA LAYER CAKE DETAILS

Texture: After a number of experiments, we have this soft, moist and fluffy cake. No worries, it is soft but strong enough for making a layer cake. Follow the ratio and instructions listed in this recipe to get the best result.
Flavor: The flavor and aroma of matcha and strawberries are a perfect combination for me. With a mild taste of tofu from the filling and frosting, it’s totally a cake for Japanese-style dessert lovers!
Time: This recipe will take you at least 4 hours for preparation, baking, cooling and assembling.
Equipment: You’ll need an electric/stand mixer to make the meringue, two 4-inch cake pans and a food processor for the frosting.

FILLING & FROSTING KETO MATCHA LAYER CAKE

The amount of matcha cream is just enough for the filling and the frosting without any piping on the top. You can garnish the cake by dusting matcha powder over the top, and of course, with strawberries or other berries in any shape you like.

Different from traditional buttercream, the filling and frosting of this keto matcha cake are thick but refreshing, with a mild taste of tofu and matcha.

SUCCESS TIPS FOR A KETO CHIFFON CAKE

1. Use cold eggs

Different from other American-style cake recipes, to make a springy and fluffy cake, this recipe requires refrigerated cold eggs. Though it may sound unusual to some of you, this is the ultimate key to success, as chilled egg whites will make fine and smooth meringue, which will be more stable to help the cakes rise higher and make them more fluffy as well.

2. Beat the egg whites slowly till stiff

To avoid making our meringue grainy, it’s necessary to whip the egg whites on low speed with your electric/stand mixer all the way through. This gentle movement can create more evenly-sized bubbles and stabilize our meringue. It’d be best if you have a stand mixer, as honestly it took me 18 to 20 minutes to whip the egg whites from four large eggs to stiff-peak.

3. Follow the recipe

The ratio of okara powder, matcha powder and whipping cream was adjusted according to the result of quite a number of trials, which took the texture, flavor and aroma into account. Some small details found during the process of the experiments were written on the recipe below as well. Try and closely follow the recipe and you won’t regret it!

4. Let the cakes cool completely

This instruction is often written after the baking step. That may be the reason for being overlooked easily. Chiffon cakes must be cooled upside down to prevent collapsing. You may use two mugs with the same height to support the edge of the pan while putting the cake upside down, or use a cooling rack specifically for chiffon cakes (like this one on Amazon). Let cool completely for about 1.5 to 2 hours before removing the cake from the pan.

Tried my recipes already? Tag me on Instagram and hit that FOLLOW button for all of the latest updates! Don’t forget to give it a star rating below too! Please let me know how this recipe turns out in the comments! I would love to hear from you!

Want more keto/low carb baked good/dessert recipes? Here are more ideas on Lokyi’s Food Studio:

Keto Chocolate Cookies (Vegan)
Japanese Keto Souffle Pancakes Matcha Flavor
Flourless Keto Bread with Nut Butter
Vegan Keto Bread Buns With Black Sesame Powder
Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)
Keto Fudgy Brownies with Okara Powder (Vegan)

NUTRITIONAL INFORMATION

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.

Total serving in this recipe: 4
Net carb per serving: 5.3g
Sugar Alcohol per serving: 16.8g

Keto Matcha Layer Cake With Okara Powder

lokyisfoodstudio

This 4-layer keto cake is soft and moist with rich aroma and strong flavor of matcha, and filled with fresh strawberries and creamy tofu cream. Made with okara powder, this cake is even more low-carb and fluffy than other keto cakes!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 48 minutes mins

Cooling + Frosting 2 hours hrs

Total Time 3 hours hrs 48 minutes mins

Course Dessert

Cuisine Asian, Japanese

Servings 4 slices

Calories 541 kcal

Equipment

• 2 4-inch cake pans
• electric/stand mixer
• Food processor

Ingredients

  

Chiffon cakes

• 80 millilitre grass-fed whipping cream* see Note 1
• 8 grams matcha powder* see Note 2
• 4 large eggs well-refrigerated
• 22.5 grams unsweetened okara powder
• 1/4 teaspoon fine himalayan pink salt
• 1/2 teaspoon natural vanilla extract
• 1/4 teaspoon apple cider vinegar
• 47 grams golden monk fruit sweetener

Cream filling & frosting

• 190 grams grass-fed whipping cream
• 5 grams matcha powder
• 100 grams organic extra firm tofu weight after pressing
• 20 grams allulose
• 150 grams fresh strawberries rinsed, pat dry completely & finely chopped

Instructions

 

• Place a heavy object onto the firm tofu, such as a plate (with some other heavy stuff). Press for at least 2 hours to remove all the moisture inside. After that, use a cloth to absorb the water on the surface. Set aside.

Chiffon cakes

• Sift the matcha powder into a small bowl. Use a double boiler to heat or microwave the whipping cream to about 70 to 75°C. Pour the heated whipping cream to the matcha powder, combine them with a tea whisk or a mini egg whisk. Let cool and set aside.
• Separate the egg whites and yolks. Make sure the mixing bowl for the egg whites are clean and dry.
• Beat the egg yolks, and add the matcha cream made on step 1. Mix well. Then sift in the okara powder, add the pink salt and vanilla extract (if using). Whisk until no visible lumps.
• Beat the egg whites with an electric/stand mixer at low speed. When the egg whites turn foamy, start to add in monk fruit sweetener in three batches, and slowly beat the egg whites until stiff peaks form (about 18-20 minutes). Then add apple cider vinegar to the meringue and mix for around 30 seconds more. The acid can help stabilize the meringue.
• Preheat the oven to 150°C.
• Use an electric/stand mixer to beat the egg yolk batter made on step 3 at low speed until thick and more pale in color, around 30 to 45 seconds.
• Add 1/3 of the meringue to the egg yolk batter, mix gently with a hand mixer, then pour the mixture into the remaining meringue. Mix them lightly with a hand whisk or a silicone spatula until they’re thoroughly combined.
• Do not grease the cake pans. If you aren’t using removable bottom baking pans, line the bottom of the pans with parchment paper. Pour the mixture evenly into two cake pans (diameter of 4” and height of 2.5”). They should be 50-60% full.
• Bake in the preheated oven at 150°C for 45 to 48 minutes*see Note 3. Insert a bamboo skewer into the center of the cake to check the doneness. If there is no cake batter sticking on the skewer, take the cakes out and immediately turn them upside down to let cool completely. You may use two mugs with the same height to support the edge of the pan while putting the cake upside down, or use a cooling rack specifically for chiffon cakes.

Cream filling & frosting

• Start making the cream layer while the cake is cooling down. Place fully drained firm tofu in a food processor, add allulose and blend until smooth.
• In a large mixing bowl, add whipping cream and sieved matcha powder, use an electric/stand mixer to beat until soft peak forms. Then fold it with the tofu paste gently until combined. Chill for about 30 minutes before use.

Assembly

• Remove the cakes from the pans after they’re completely cool. Trim the top of the cakes to create a flat surface with a large serrated knife and discard for other uses. Then cut the cakes horizontally and evenly into 3 to 4 layers. Put a piece of parchment paper under the first cake layer, then spread a layer of tofu cream on top and sprinkle chopped strawberries over the cream and spread another layer of cream to cover the strawberries. Add another cake layer, then again spread cream, sprinkle strawberries and spread cream on top. Repeat until putting the last cake layer.
• Frost the cake with the tofu cream (you can spread a thin layer of cream first and chill the cake for 30 minutes. It’ll be easier to frost it smooth). Decorate the cake with strawberries.
• Refrigerate the cake for 10-20 minutes before slicing so the frosting is cold enough hold the shape of the cake.

Notes

1. Here is the grass-fed whipping cream that I used.

2. Here is the matcha powder that I used.

3. Baking time varies by oven.

Keyword Cake, Dessert, Gluten-free, Keto, Vegetarian