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Matcha and Raspberry Loaf
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Matcha and Raspberry Loaf

This vegan Matcha and Raspberry Loaf is easy to make, moist and super delicious! Packed full of matcha flavor and has the most wonderful green color.

Servings: 1 cake
Ingredients
  • 1 cup (250ml) almond milk
  • 2 tablespoon flaxseed meal
  • 5 tablespoon hot water
  • 1 ½ tablespoon lemon juice
  • ½ cup sugar
  • 1 ⅓ cups all purpose flour
  • ½ cups almond flour
  • 2 tablespoon matcha powder
  • 1 teaspoon vanilla
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 cup (125g) rasberries, fresh or frozen
Instructions
  1. Pre heat the oven to 180C (350F)
  2. Line a loaf tin with parchment paper and set aside.

  3. In a small bowl, mix the almond milk with the lemon juice. Leave it to curdle for about 5 minutes.

    At the same time in a separate bowl, make the flax egg. Mix the flaxseed meal and the hot water, let sit for 5 minutes to thicken.

  4. Sift all the dry ingredients to a mixing bowl and stir. Add the almond milk and flax egg to the bowl and gently fold, do not over mix. At the very end, fold in the rasberries.

  5. Pour in the prepared loaf tin and bake for about 35-45 minutes until the cake feels bouncy to the touch and a stick comes out clean.

    Let it cool.

  6. For the glaze, just stir the sugar and almond milk together and top the cake.

  7. Decorate with a sprinkle of matcha powder and fresh raspberries if desired