Moist matcha cake

Name: Moist matcha cake
Prep time: 20 min
Total time: 80 min
Yield: 8
Ingredients: 1 tbsp crushed linseed; 120 g light spelt flour; 160 g sugar; 10 g Maizena cornflour; 2 tsp baking powder; 1 tsp sodium bicarbonate; 200 g ground almonds; 1 tbsp sugar; 10 g matcha powder; 1 tsp matcha powder; 150 g vegan yoghurt substitute nature (soya); 3 dl soya drink; 2 limes; 20 g coconut oil; 1 pinch salt

desserts Baking sweet

Total: 1 hr 20 min. | Active: 20 min.

vegan, lactose-free

751 Likes

Although I prefer the flavour of traditional cakes, I'm always open to creative experiments in my kitchen. Especially when the result is a feast for the eyes. As well as chocolate, I also love matcha. The powder tastes delicious with hot milk as a matcha latte and also makes a great addition to cakes. This cake is vegan, incredibly moist and has a delicious flavour of almonds, lime and green tea.

Lara - Vanillacrunnch

Ingredients

for 8 pieces

Linseed
1 tbsp	crushed linseed
3 tbsp	water

Cake mixture
100 g	light spelt flour
1 pinch	salt
160 g	sugar
10 g	Maizena cornflour
2 tsp	baking powder
1 tsp	sodium bicarbonate
10 g	matcha powder
200 g	ground almonds
150 g	vegan yoghurt substitute nature (soya)
1 ½ dl	soya drink
2	limes, grated zest and the juice

Frosting
1 ½ dl	soya drink
20 g	coconut oil
1 tbsp	sugar
20 g	light spelt flour
1 tsp	matcha powder

How it's done

Linseed

Mix the linseed with water, leave to absorb for approx. 30 mins.

Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the almonds. Add the soaked linseed to the dry ingredients along with the soya yoghurt, soya milk, lime zest and lime juice, mix well. Transfer the cake mixture to the prepared tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, leave to cool on a rack. Remove the cake from the tin.

Frosting

Heat the soya milk, coconut oil and sugar in a pan. Mix the flour and matcha, sieve into the pan, stir in and boil for approx. 1 min. while still stirring. Allow the mixture to cool. Transfer the frosting to a piping bag with a serrated nozzle (approx. 9 mm), decorate the cake with the frosting.

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