This Beltane maypole cake with matcha powder “moss” brightens any spring gathering.
Although the origins of the maypole are unknown, historians speculate that it may have been a feature of Germanic paganism.
In the last century, revivalists adopted it as a symbol of the turning of the Wheel of the Year and transition of spring to summer.
Today, we celebrate this tradition with a cheerful cake. It’s my favorite kind of baked good—-easy to make, but with a professional look.
Even if you’re not a baking wizard, you can do this one. Let me show you how.
Meaning of the Ingredients
I chose the ingredients in this recipe for their symbolic meaning to the season of Beltane.
As always, I like to keep that intention in mind whenever I make any of my kitchen witch recipes.
But first, let me give a shout out to Thirsty for Tea. Her genius idea to dye coconut with matcha powder to get this “moss” look inspired me to come up with this twist on a spring cake.
This slightly bitter ingredient is made from green tea leaves.
The delicate, tender nature of green tea, along with its bright, vibrant color, symbolize new growth in spring.
Green tea is also known for its cleansing properties—–and ritual cleansing is a key component of many spring rituals.
Cocoa Powder and Chocolate
Research the myth of Beltane, and you quickly discover that it centers around the idea of romance and couplehood.
Many love spells feature cocoa powder (especially kitchen witch spells). We use it in this one to honor the sacred nature of couplehood and the joining of two people together.
Additionally, the chocolate cake resembles the rich soil of a spring garden.
Similarly, coconut also embodies the warm energy of romance.
Even the smell evokes the feeling of a sunset-drenched stroll on the beach with your lover.
It also evokes the coming of summer!
I love using coffee in spell craft!
In this context, coffee inspires the renewed energy of spring.
We add it to promote clear thinking, new ideas and a refreshed outlook.
What You Will Need
(Please note: This section contains affiliate links. You can read all about this on Moody Moon’s disclosure page. Spoiler alert: It’s really boring).
For the Maypole:
-1 dowel rod
-ribbon in colors of your choice
-flowers of your choice (dried or silk)
For the Cake:
-3/4 unsweetened cocoa powder
-2 cups flour
-1 cup white sugar
-1 cup brown sugar
-3 teaspoons baking powder
-2 teaspoons baking soda
-2 teaspoons salt
-1 cup hot coffee
-1/2 cup melted coconut oil
-1 cup milk
For the icing
-1 cup (2 sticks) softened butter
-3 cups confectioner’s sugar
-1/2 cup cocoa powder
-3 tablespoons heavy cream, milk or coconut milk
For the Matcha “Moss”
-1/2 cup dried coconut
-1 tablespoon matcha powder
Assemble the maypole.
If you’ve never made a mini maypole, there are some directions on how to do a simple one here.
Preheat the oven to 350 degrees.
Grease two 9-inch baking pans thoroughly.
Sift together cocoa powder, flour, white sugar, brown sugar, baking soda, baking powder and salt.
Stir in hot coffee and melted coconut oil.
Then add milk and eggs.
Pour batter into baking pans and bake for 30-45 minutes, or until a knife comes out clean.
While the cake is baking, make the icing.
Cream together butter and confectioner’s sugar.
Then, add cocoa powder, heavy cream, salt and vanilla extract. Set aside.
In a small bowl, blend together dried coconut and matcha powder.
This mixture will be slightly bitter to the taste, but don’t worry! Once it’s on the cake, the flavors blend nicely.
Remove cakes from oven.
Allow them to cool completely before icing.
Ice the first layer, then place the second layer on top, and ice that one. If you like, you can ice the sides of the cake as well (I just left them bare).
Gently sprinkle the matcha “moss” on the top of the cake. You want the thinnest layer possible while still covering all the bare spots.
Finally, insert the mini maypole into the cake.
Optionally, you can surround the base of the maypole with flowers as well, or sprinkle edible flowers in the “moss.”
You’re done! Enjoy!!!