Matcha Bliss Cake with Rose Glaze: A Taste of Okinawa

Blog Post By Chef Lisa Brown

Earlier this month, I had the privilege of hosting a Women’s Wellness Retreat, where I showcased a menu inspired by the Blue Zones. For those who aren’t familiar, the Blue Zones are five regions around the world where people live the longest, healthiest lives. These areas—Okinawa, Japan; Ikaria, Greece; Sardinia, Italy; Nicoya, Costa Rica; and Loma Linda, California—share key lifestyle practices, including plant-based eating, strong social connections, daily movement, and a sense of purpose.

The culinary inspiration for this dessert came from Okinawa, Japan, one of the Blue Zones where people thrive well into their 90s and beyond. Matcha, a finely powdered green tea, is deeply rooted in Japanese culture. It’s prized not only for its vibrant flavor and color but also for its health benefits, including a rich supply of antioxidants and the calming yet energizing properties of L-theanine. This Matcha Bliss Cake with Rose Glaze is a tribute to the elegance of Japanese ingredients, crafted with a modern twist.

The Blue Zones Approach

The Blue Zones emphasize simple, plant-forward diets that celebrate fresh, seasonal ingredients. In Okinawa, meals often center on vegetables, whole grains, tofu, and green tea. Desserts, when enjoyed, tend to be light, focusing on natural flavors and minimal added sugar. This cake embodies those principles—earthy, floral, and satisfying without feeling heavy. Matcha adds depth with its umami-like taste, while the rose glaze balances it with a subtle floral sweetness. Together, they create a dessert that feels indulgent yet perfectly aligned with Blue Zones-inspired living.

Why Matcha and Rose?

Matcha isn’t just any green tea; it’s made by grinding whole shade grown tea leaves into a fine powder. This means you’re consuming the entire leaf and reaping all its benefits. Matcha is rich in antioxidants, especially catechins, which help combat oxidative stress. It also provides a gentle boost of energy without the jitters of coffee, thanks to its unique combination of caffeine and L-theanine.

The rose glaze, made with powdered sugar and rose water, complements the matcha with its delicate aroma and natural sweetness. In many cultures, rose has been used for its calming and uplifting properties, making it the perfect pairing for matcha’s grounding yet invigorating qualities.

Bringing Okinawa to Your Kitchen

This Matcha Bliss Cake with Rose Glaze was one of the desserts I served at the retreat, and it quickly became a favorite. Its light, fluffy texture and balanced flavors make it a versatile treat, whether you’re celebrating a special occasion or simply enjoying a mindful moment with a slice of cake and a cup of tea.

The cake itself is made with wholesome ingredients, including a vegan buttermilk created by mixing almond milk with apple cider vinegar. The matcha gives it a naturally vibrant green color, while coconut sugar adds a caramel-like sweetness. The rose glaze, with its subtle pink hue and floral notes, transforms the cake into a centerpiece-worthy dessert.

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour (or gluten-free flour)

• ½ cup coconut sugar (or preferred sweetener)

• 2 tsp matcha powder (high-quality, culinary grade)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup unsweetened almond milk (or plant-based milk of choice)

• 1 tbsp apple cider vinegar (to make vegan buttermilk)

• ¼ cup coconut oil, melted (or other neutral oil)

• 1 tsp vanilla extract

  
  

For the Rose Glaze:

• 1 ½ cups powdered sugar (or coconut powdered sugar for a healthier alternative)

• 1 tbsp rose water (adjust based on desired fragrance)

• 1-2 tsp almond milk (to adjust consistency)

• Optional: a drop of natural pink food coloring for a pretty touch (or edible dried rose petals for decoration)

  
  

Instructions

For the Cake:

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease an 8-inch cake pan with coconut oil and line the bottom with parchment paper for easy removal.

2. Make the Vegan Buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for a few minutes to thicken. This will act as your vegan buttermilk.

3. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, coconut sugar, matcha powder, baking powder, baking soda, and salt.

4. Combine Wet Ingredients: In a separate bowl, whisk together the vegan buttermilk, melted coconut oil, and vanilla extract.

5. Mix the Batter: Pour the wet ingredients into the dry ingredients and stir until fully combined. Be careful not to over-mix—just stir until smooth.

6. Bake the Cake: Pour the batter into your prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing it.

Experience Okinawa at Home

The Blue Zones teach us that longevity is about more than what’s on our plate; it’s about how we approach life. This cake is a small way to bring those principles into your own home, connecting mindful eating with vibrant, global flavors.

Whether you’re exploring plant-based living or looking to infuse your meals with more purpose and joy, this recipe offers a slice of what makes Okinawan cuisine and culture so special. For more plant-based inspiration or to learn about my culinary services, visit Free Flowing Health.