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mini ombre matcha cake with coconut glaze

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Matcha miniature layer cake with coconut glaze.
Mini ombre matcha cake with coconut glaze.

Two Red Bowls turns one today! In honor of its first birthday, have … yes, yet another miniature cake.  Mini-cakes forever! (No, I think a cake hiatus might be in order after this.)

I thought this little cake might be fitting for a number of reasons. One is plainly that it’s based on one of my favorite cupcake recipes of all time — this green tea cupcake by the inimitable Isa Chandra of Post Punk Kitchen and Vegan Cupcakes Take Over the World.  The second reason is that this cupcake recipe was the first thing I ever baked from scratch. That is, not Funfetti, or Ghirardelli Brownie Mix, or break-and-bake — but actually measuring out leaveners and flour and dry ingredients and wet ingredients and taking care not to overmix.  (I’m not counting the time in the 9th grade that I tried to make sugar cookies without measuring cups or spoons, and thought it would be a good idea to substitute baking soda for baking powder 1:1.)

Incredibly, that day was less than three years ago.  And even more incredibly, just one year ago, I had no idea what fun and friendship and memories I’d be making with so many of you in this amazing community of ours.  I’d never made a pie crust.  Or baked with yeast.  I was morally opposed to Instagram (HA ha) and I’m pretty sure I’d never even gotten up the courage to comment on another blog, let alone make friends with other bloggers.  It’s been the best year, and I might even venture to say the most fulfilling.  I know you guys must be tired sick of sentimentality after all the hubbub of last week, but just know that I think you’re the cat’s pajamas, and I’m so glad you’re here.  Here’s to you, and here’s to year two! 🙂

Miniature matcha layer cake with coconut glaze.
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Mini matcha cake with coconut glaze.

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Cake recipe adapted from Isa Chandra’s Vegan Cupcakes Take Over the World, available here on her blog. As usual, it is egg-less and perfect for two (or one). My favorite part is the glaze, which soaks into the cake (especially through the leveled layers) and turns this into a tres-leches-like confection.

Ingredients

Scale
  • for the cake:
  • 2 tbsp plus 2 tsp yogurt
  • 3 tbsp soy, almond, or rice milk
  • 1 tbsp plus 2 tsp canola oil
  • a few drops vanilla extract
  • a few drops almond extract
  • 1/3 cup all-purpose flour
  • 1/4 tsp baking powder
  • pinch (1/16 tsp) baking soda
  • 1/4 cup granulated sugar
  • pinch salt
  • 1 1/4 tsp matcha tea powder (divided into 1/4 tsp, 1/2 tsp, and 1/2 tsp)
  • for the glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp coconut milk
  • 1/8 tsp almond extract
  • for the topping:
  • sliced or slivered almonds (optional)

Instructions

  1. Preheat oven to 350 degrees. Line three porcelain ramekins with parchment paper.
  2. In a medium bowl, whisk together yogurt, milk, vanilla extract, and oil until combined. In a separate bowl, whisk together flour, baking powder, baking soda, salt, sugar, and 1/4 tsp of the matcha powder. ( Note: To omit the ombre effect, simply add all the matcha powder here into the dry ingredients, mix together the dry and wet ingredients, and divide the batter evenly between the three ramekins, skipping this next step.)
  3. Add the dry ingredients to the wet and mix until incorporated. Pour about a third of the batter into one ramekin (it should be about halfway-filled if you’re using 4-ounce ramekins). Add 1/2 tsp more of the powder to the remaining batter and mix gently again. To avoid over-mixing, I used a spatula to fold the powder in. It takes a little longer, but it’s gentler on the batter. When incorporated, pour another third into the second ramekin. Finally, add the remainder of the matcha powder, fold it gently in again, and fill the final ramekin.
  4. Bake at 350 for about 20-22 minutes, or until domes have set and bounce back when touched, and a toothpick inserted comes out clean.
  5. While the cake is cooling, make the glaze. Whisk together the coconut milk and powdered sugar until smooth, then add the extract and mix again. If the glaze is too thick to pour, add more coconut milk a teaspoon at a time. If too thin, add powdered sugar a tablespoon at a time, until the glaze reaches the consistency that you want.
  6. When the cakes are fully cool, level the tops (you may want to leave the top layer intact) and stack, drizzling glaze between each layer and on top. Top with a few almond slices, if desired.

Notes

Because this is ombre, it requires a bit of finesse in eyeballing how much batter to add to each of your three ramekins. If you’re not sure how much to pour initially, I would recommend being more generous with your first and second layers, since you can always add some of that batter back to the mix for the darkest layer, but not vice versa. The ombre effect also requires a gentle touch to ensure that each addition of matcha powder and subsequent mixing doesn’t lead to a very dense third layer. To avoid overmixing, I folded the matcha in (here’s a great little video on folding technique by Emma at Poires au Chocolat!) and the cake came out just fine.


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  1. Valerie

    Hooray for mini cakes (they’re so adorbs and photo friendly!). And *hip hip horray* for Two Red Bowls on its first birthday!! Love this beautiful little cake; the simple glaze is spot-on.

    *Cheers* to several more years! xo

    Reply

    • tworedbowls

      Thanks, Valerie!!! I’m glad you think so, because I feel like every time I make a cake I struggle with the styling! Not to mention glaze drips, which are the bane of my existence. (You should have heard me talking to it. “Come on, come on, fall! FALL!” Not crazy at all.) Haha!

      Reply

  6. Kathryn

    Happy happy blog birthday!! You’ve achieved so much in the last year; you’re such an inspiration. Here’s to many more years of happy blogging! xx

    Reply

  8. Skye

    Here’s to year two, indeed. Hurrah. And to mini Matcha cake (yum, by the way). And to mini cake in general (please don’t stop making mini cake). Such a gorgeous blog that you have created 🙂

    Reply

  9. Michelle (@HummingbirdHigh)

    I can’t believe your blog is only a year old. Seriously — with your pictures, writing, and recipes, it looks like you’re a pro who’s been doing this for years and years! I think I was still using my IPHONE for pictures during my one year anniversary. Your stuff never fails to amaze me and these cakes are no exception. They look absolutely AMAZING. Happy anniversary!

    Reply

    • tworedbowls

      Haha aww you’re too kind, Michelle — totally not true <3 but you are awesome for saying so. I'm lucky to have blogs and bloggers like you for inspiration. Thanks so much!!

      Reply

  10. Suruchi

    Oh my goodness these are awesome! I have this obsession with matcha that no one understands haha!! Also congrats on a great 1 year, here’s to many many more! 🙂

    Reply

    • tworedbowls

      Me too!! I feel like maybe matcha was in vogue awhile back and I’m the only one still hawking its wares but I refuse to stop — it’s just so good, baha. Thank you so much, Suruchi!

      Reply

  12. erika

    Queen of the mini cakes!! Love <333333 I was hoping to pick up some matcha this weekend so I could try baking with it but sadly did not get around to it…this is total inspiration to go get some though! Me want ombre cake STAT.

    I can't believe you've only been blogging for a year–WHAT a year! I don't think I've ever seen anyone skyrocket to such incredible blogging heights in a year, and I like to think I read quite a few blogs. In short–you're amazing and I hope you feel so, so proud of what you've accomplished so far! So glad to have you as a blogging buddy <3

    Reply

    • tworedbowls

      Aww, Erika, you make me all bashful! I highly doubt that (though looking back at my first posts, the bar was set pret-ty low!) I’m so thankful to have you as a blogger friend too, and to have your blog for constant inspiration. I still have to try a Momofuku recipe at some point (eek!) Thank you so much for being a bomb friend <3

      Reply

  13. Nancy @ gottagetbaked

    NOOOOOOO to a cake hiatus! The world needs more cake, Cynthia, and as food bloggers, it’s our duty to make them and release their happy energy into the universe. Happy one year blogiversary, my friend! I echo everyone else’s comment when I say I can’t believe it’s only been one year. You’ve accomplished so much, your recipes are incredible, your writing is fabulous and the photos. My gawd, the photos are glorious. I come here and swoon over how beautiful it all is. I’m so happy you reached out to me so many months ago and that we’ve become friends. I look forward to the day we meet in real life. Here’s to many many many more years of your wonderful blog!

    Reply

    • tworedbowls

      Hahaha I like the way you think!! Next time I have a cake craving I’ll just chalk it up to civic duty. Done and done. And <3 thank you so very much for your sweet words and for your shoutout in today's post -- I have to pinch myself because I can't believe how lucky I am to have a friend like you. It's honestly nuts. And YES ... someday when I'm in Vancouver or you're in NY, we have to make it happen!

      Thanks for everything, lovely lady <3

      Reply

  14. Krizia

    You’re seriously an inspiration to me. Thank YOU for sharing you unique, chic and tasteful love of food and its quirky and cavernous relationship with life 🙂 Happy 1 year birthday, Two Red Bowls!

    Reply

    • tworedbowls

      How wonderful is that phrase — food’s “quirky and cavernous relationship with life” and how wonderful are you?! Our friendship is one of the many things that amazes me about the experiences this blog has given me. So thankful to have met you and um, SO excited for you to come back to New York!!!!!! Happy 30.5 weeks 😉 And thank you!

      Reply

    • tworedbowls

      Thanks, lady! And thanks for the particular good vibes and friendship from you — you’re the best <3!

      Reply

  16. Sini | my blue&white kitchen

    Happy Blogiversary, dear Cynthia!! The matcha cake looks amazing. Can you believe it, I’ve never used matcha in my kitchen…oops, now I admitted it. Now I really need to go and buy some.
    And I’m definitely NOT sick of all this sentimental talk. Bring it on!

    Reply

    • tworedbowls

      Hahaha yay for sentimental folks like us! High-five. And oh man, I think you’ll love baking / cooking with matcha. I’m addicted. If you do buy some, I can’t wait to see what creations you come up with <3

      Reply

  19. Anne

    I LOVE your blog!! I can’t believe you’ve only been blogging for a year… Care to give me your secret?
    Perhaps you should be brave and comment on my blog…
    Love the cake by the way and I’m definitely voting for you!

    Reply

    • tworedbowls

      I don’t know, Dixya, you might start and then find yourself in my position where you can’t stop and it’s a problem … haha!

      Reply

    • tworedbowls

      Oh my gosh, I love the idea of these for girls night! Yay — thanks so much for your kind words, Ashley!

      Reply

  24. Emma @ Poires au Chocolat

    Happy first birthday! I think they’re lovely moments to pause and reflect on everything a blog teaches and gives you. Also, congratulations on getting engaged and for SAVEUR!
    P.S. So pleased you like the folding video.

    Reply

    • tworedbowls

      I totally agree — it’s kind of overwhelming (and humbling, and gratifying) sometimes to think about it in its entirety, and not just day to day. What a wonderful ride we’re all on — congratulations to YOU! And thank you for your amazing videos!

      Reply

  26. Jessica (Coco/Mingo)

    Cheers to year 2, dear friend!!! Happy 1 year blog birthday (sorry, I’m a bit late!), but I’m so excited and happy for you! This is the perfect way to celebrate – and no, I’m never tired of your pretty mini-cakes! More more more!! hehehe I love green tea cakes/cupcakes! So good! And the color is divine. Also, I used to be morally opposed to IG too…and look how far we’ve come… 🙂 xo

    Reply

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