This Vegan matcha cake is easy to make, moist and super delicious! Studded with raspberries, packed with matcha flavour and has a vibrant, green colour.
- 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 extract, or vanilla paste
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 cup (125g) rasberries, fresh or frozen
- ⅔ cup icing sugar
- 2 tbsp almond milk
- fresh raspberries for topping, optional
-
Preheat the oven to 180C (350F)
-
Line a bread pan, or a 9 cake pan, with parchment paper and set aside.
-
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.
-
Sift all the dry ingredients together into a mixing bowl. Add the almond milk mixture and flax egg to the bowl and gently fold together, do not over mix. Carefully fold in the raspberries, try to keep them whole.
-
Pour the batter into the prepared baking pan, and bake for about 35-45 minutes, until the cake feels bouncy to the touch and a tooth pick inserted to the center comes out clean.
Let it cool for 15 minutes before removing from the pan and letting cool completely on a cooling rack.
-
In a small bowl, add the icing sugar and almond milk. Stir well until smooth, if it's too dry, add more milk, too runny, add more icing sugar.
-
Drizzle the icing over the cooled cake. Decorate with a sprinkle of matcha powder and fresh raspberries if desired. Let it see for 20 minutes before serving. Enjoy!