I had my worst hypoglycemia episode in 2005 just before moving to Chicago. I had sold my Pastry Workshop in 1 hour and was ready to change my life to move to Chicago to pursue my dreams to study a Pastry program abroad. It was a very stressful 2 months to say the least. I fainted and blacked out in the movies and my blood sugar was at 45 .. the lowest level ever. I could not even get on a wheel chair and I felt terrible for weeks. After seeking help, I ended up finding a holistic doctor, an iridiologist and a healer who learned with the chamanes from Chihuahua. He told me I needed to re frame my life completely and that I needed to do something totally different. He told me I was pre diabetic and that I should not eat: dairy, gluten, commercial meat or chicken, farm raised fish or sugars. So besides changing the way I ate and lived (I was 100 % focused on work and my professional life was EVERYTHING) I had to create a new way of baking.  I was determined to create 1 recipe that I could eat. So in one of my consulting projects I had tasted the famous Matcha Cake from Carolo and I knew I wanted to recreate it in a healthy way: eliminating flours, grains, refined sugar and this new version of that original recipe is now grain free and paleo! 

My husband Erin loved it and he secretly ate 3 pieces! Which is the best review I can get. Because as you can imagine he has become a picky foodie! The best part of this cake is that it is:

Moist, super easy, light, pairs with many fillings, can be made so many ways: naked cake, cupcakes, travel cake, sheet cake.

Subscribe to my YouTubethen check the video for the step by step to make this recipe! Enjoy! Happy Baking! If you make this recipe please share on Instagram and tag me @chefvanessamusi #noblebaking so I can share your creations.


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Make this cake! It's life changing! Moist, fresh, spongy, lasts for many days, fill it with berries, apricots, chocolate ganache, whipped cream. Even non matcha lovers will love it! If you DON'T love matcha turn it into a lemon or orange cake.
Serves: 1, 6 inch cake
  • ½ cup pure maple syrup
  • 3 large eggs, preferably organic, pasture raised
  • 5 gr vainilla
  • ¾ cup of my paleo flour blend see below
  • 50 gr fine blanched almond flour (I get mine at Costco it’s so good and much cheaper!)
  • 4 gr aluminum + gluten free baking powder such as Rumford (at high altitude use 2 gr)
  • 3 gr fine sea salt
  • ¼ cup avocado oil
  • ¼ cup coconut cream from can (full fat, well stired)
  • 1 tablespoon culinary grade organic matcha powder (see notes for orange or lemon version)
  • Filling:
  • ½ cup fresh raspberries, cherries, blackberries or blueberries
  • Whipped Coconut Cream:
  • 2 cans of coconut milk (the best ones are Whole Foods 365 brand organic) chill for 2 days unopened in your fridge. Open and remove the thick part ONLY!
  • Add 1 pinch vanilla powder (not vanilla extract as it will turn brown) add a pinch of ses salt I like Maldon Salt.
  • Store cream well covered in fridge until ready to use it keeps well for about 3 days.
  • Coconut milk powder or coconut creamer to use as healthy confecioners sugar
  1. Grease 2, 6 inch round cake pans with coconut spray and line with parchment paper. Preheat convection oven to 345 F, a regular oven to 350 F.
  2. Sift flours and baking powder, salt and matcha.
  3. In a KitchenAid mixer with a whisk, beat eggs, vanilla and maple syrup, beat until airy and lemon color. Add the oil and mix until combined. Add coconut cream and mix. Add the sifted flour. Mix to combine. Don’t over mix.
  4. Pour batter into prepared pans. Bake for aprox 15 mins until a toothpick comes out clean approx. 25-30 mins depending on your oven. Remove from oven, let cool on rack.
  5. Remove cakes from pans. Cool on rack. Fill cake with cream, fill with berries and decorate the top with coconut milk powder.
My Paleo multipurpose flour: mix then measure
1 cup fine blanched almond powder
½ cup arrowroot starch
¼ cup coconut flour
¼ cup tapioca starch (called tapioca flour / not to be confused with cassava flour)
Sift flours and mix with a whisk.
Measure how much the recipe calls for. Save the rest.

For lemon or orange version: remove matcha, and add zest of 2 lemons or 1 orange, change coconut cream for orange juice (for lemon version mix ½ lemon juice ½ coconut cream)


Matcha: the word itself is so perfect isn’t it? The color breath taking so much so that my web designer created my signature color from Matcha. The perfect pairing to my Noble Baking I must say. You know that feeling when things are the perfect match? That is how the matcha color is for my brand. This recipe came about from exploring healthy “sugar free” if we can use this term as it really is deceiving (does this really exist probably not as everything that is pastry has to have some form of sugar right? Be it dates, erythritol or stevia).

As a hypoglycemic (with a sweet tooth) and being a very sensory pastry chef and a huge foodie it was devastating to know that I could not eat what I made, and that sugar was killing me softly. In 2011 I decided to sell my very successful pastry workshop where I taught 60 students a week (mostly traditional pastry) and sold premium ingredients and kitchen equipment.  I was soo stressed out trying to save up for pastry school, I had this wild dream of studying in the French Pastry School in Chicago and like most chefs and business owners was burned out. I fainted in the movies 1 month before moving to Chicago and my blood sugar went down to an alarming 45 (normal is 90), long story short: I had to find a new way to eat and live. I felt so sick I was desperately seeking a radical help and a friend recommended an iridiologist who literally changed my life.

He said: you are pre diabetic and you MUST make radical changes and become a fat burner not a sugar burner. After 18 years of hypoglycemia this was “kind of” new to me.

So I did everything he said and eliminated: sugar, flour, processed foods, cured meats, dairy, meat, alcohol and focused on eating clean, green, low glycemic fruits, and great quality proteins for 3 months. This recipe came out of that new life style. And it became viral literally.. it has been translated to Portuguese, English and has been featured in my online classes for thousands of viewers.

I love it.. Just note: you need to splurge on very high quality matcha if not it will be very bitter and not pleasant.

Serves: 1 pound cake
  • ½ cup Swerve Sweetener or Lakanto Classic
  • 3 eggs
  • 5 gr vanilla
  • 100 gr gluten free flour such as Bobs Red Mill All purpose Gluten Free 1 to 1 flour
  • 50 gr of almond flour (my favorite is HEB) (or use 85gr gluten free oat flour + 15 gr arrowroot)
  • 4 gr aluminum free baking powder (at high altitude use 2 gr)
  • 2 gr fine sea salt
  • ½ cup coconut oil, melted
  • ¼ cup water
  • 1 ½ tablespoons culinary grade organic matcha powder (really buy the best only)
  • Optional: ¾ cup fresh raspberries or blackberries or blueberries or dried apricots (no sugar added and must be sour/ Trader Joe’s has great quality or nothing)
  • To decorate:
  • Healthy sugar free confectioner’s sugar such as Swerve or Lakanto
  • Fresh raspberries to serve on the side
  1. Grease a pound cake/medium size pan with coconut spray. Preheat convection oven to 330 F, a regular oven to 340 F. You can use a silicon cake loaf pan which makes a beautiful soft crust or use individual flexipan or silicon pans as well.
  2. Sift flours and baking powder and salt and matcha.
  3. In a KitchenAid mixer with a whisk, beat eggs, vanilla and sweetener, beat until airy and lemon color. Add the oil and mix until combined. Add water and mix. Add the sifted flour. Mix to combine. Don’t over mix.
  4. Pour batter into prepared pan. Add fruit on top if you choose too. Bake until a toothpick comes out clean approx. 25-30 mins depending on your oven and size of pan. If you bake with a silicon pan you must put it on a perforated tray, it will also take longer to bake.
  5. Remove from oven, let cool on rack.
  6. Remove cake from pan. Cool on rack. Decorate with healthy confectioner’s sugar and matcha.
Note: You can also make cupcakes or cakes.