Matcha Tea Cake
Ingredients
- 1 1/4 cups all purpose flour
- 1/3 cup cane sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 1 tbsp matcha powder
- 200g dairy free butter
- 3 cups powdered sugar
- 3 tbsp full fat coconut cream
- 1 1/2 tsp matcha powder
- 1 tbsp pandan powder
Preparation
Preheat the oven to 180c. Grease 2 6-inch round baking pans. Set aside
Combine the wet ingredients, mix well to incorporate and set aside
In the bowl of a large stand mixer, mix dry ingredients until well combined. Pour wet mixture into dry ingredients and mix until smooth
Pour the batter into the prepared pans. Bake the cake for 45 to 50 minutes, until toothpick comes out clean. Let cakes cool completely
Whip butter in the stand mixer bowl with the paddle attachment, on medium to high speed for about 2 minutes. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add in matcha coconut cream mixture (if you’re looking for thinner
Consistency, add more coconut cream) mix on high speed for 2-3 minutes until smooth
