Failed matcha fudge cake

Hi dears,

This post is for personal reference only! My matcha cake failed miserably. It is totally different from Desserts with benefits's matcha almond cake. I altered the cake based on what I had and I failed so badly! Gosh, I have to finish the whole cake by myself again.

My failed recipe (so that I know what to change the next time) 

Please refer to the original! Hahaa, don't think you want to fail badly like me. Link above. :)

1 and 3/4 whole wheat flour

1/4 cup + 1 tbsp coconut flour (I believe this makes my cake denser and drier than it should be)

1/4 cup potato starch (Should stick to cornstarch)

1 and 1/2 tsp baking powder

1/2 baking soda

1/2 cup greek yogurt

180g silken tofu

1/2 cup unsweetened applesauce

2 tbsp honey (Add more! My cake is totally bitter with no hint of sweetness.)

2 tbs vanilla extract

2 tbs extra virgin olive oil

For the frosting:

1 tbsp greek yogurt

1/4 tsp matcha powder

1 tsp honey

I baked my cake in only one layer for 35 minutes at 160 degrees when the recipe calls for 2 layers in 2 separate pans. I believe I should have bake it for shorter period of time and my cake did not brown at the top. How horrible...

It is okay. :) I learn from mistakes! I researched a little on coconut flour and found that it makes cakes denser and drier than using wheat. However, it is 100% gluten free and and contains 58% fiber than other flours. It is supposed to contain more proteins and lower fat too. Coconut flour sounds amazing already but I guess I should stick to lesser amounts of coconut flour in recipes and not using it entirely. Perhaps I can find recipes that is purely for coconut flour. Nonetheless, experimenting with my newly bought coconut flour is fun! 

I find this guide on using coconut flour useful! Shall keep it for own reference too. :)

I call it the bitter matcha fudge cake hahaa. 

Photos are so deceiving! Haha don't it look gorgeous from the top?

Love,

Cheryl Miyo