Vegan Matcha Bundt Cakes
Ingredients
- 1 cup (200g) (7oz) all-purpose flour
- 1 tsp @vivolife matcha powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp vanilla powder
- pinch of salt
- 1/2 cup (120ml) plant milk
- 1 tsp apple cider vinegar
- 4 Tbsp (60ml) coconut oil
- 4 Tbsp (60ml) maple syrup
Matcha glaze
- 2.8oz (80g) vegan white chocolate
- 1/2 tsp @vivolife matcha powder
Preparation
Preheat the oven to 350°F/180°C and grease small bundt cake molds if not using silicone molds.
Place the milk and apple cider vinegar into a bowl, mix together, and set aside for 5 minutes to curdle, then add the oil and maple syrup.
In a separate bowl, combine the dry ingredients, pour the wet mixture into the dry, and mix carefully without overmixing. Divide the batter among 8 molds and knock them on a hard surface to remove air bubbles and even out.
Place in the oven and bake for 15-20 minutes until slightly golden and a toothpick inserted comes out clean. Let cool down a bit, then remove from the molds.
In the meantime, melt the white chocolate and whisk in the matcha powder. Dip each bundt cake into the matcha-chocolate mixture and place on a wire rack to cool down.
