Gluten-Free Matcha and White Chocolate Cake
Ingredients
- 150g gluten free all purpose flour
- 10g matcha powder
- 1g baking powder
- 0.5g baking soda
- 85g dairy free butter
- 65g sugar of choice
- 65g dairy free yogurt
- 125g soy milk
- 1 tsp vanilla extract
Cream
- 130g coconut whipping cream
- 1 tsp agar agar powder
- 35g sugar of choice
- 100g dairy free white chocolate
- 175g whipped coconut cream
- 2 tsp matcha powder
- 2 tsp water
Preparation
Prepare a 6-inch cake pan by greasing and lining with parchment paper.
In a mixing bowl, combine the dry ingredients and set aside.
In a medium bowl, cream together butter and sugar, then add yogurt and beat until smooth.
Gently fold the dry mixture and milk together with a spatula to incorporate.
Transfer the batter to the prepared cake pan and tap gently against the counter to release air bubbles.
Bake at 175°C for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely.
Bring 130g coconut whipping cream to a boil, add agar powder and cook until dissolved, whisking constantly.
Pour the hot mixture over the white chocolate and whisk until smooth.
Allow the mixture to cool to room temperature.
Add the whipped coconut cream and mix until smooth.
Divide the cream into two portions.
Add dissolved matcha powder to one portion, keeping the other portion white.
Pour the matcha chocolate layer over the cake and place in the freezer for 5 minutes to set.
Pour the white chocolate mixture over the matcha layer and refrigerate for at least 3 hours to set.
