Eggless cake - Matcha Vanilla Cake with White Chocolate Frosting

Makes one 6-inch cake

 

Eggless Cake -  Ingredients:

 

two 6-inch cake pans

 

Eggless cake - Cake:

 

1 1/2 cups organic whole wheat pastry flour

2 tsp matcha

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup maple sugar

2 tsp matcha powder

2 cups full-fat coconut milk (the thick kind, I prefer the Thai Kitchen brand) at room temperature

2 tsp pure vanilla extract

2 Tbsp cider vinegar

 

 

Eggless cake - Frosting:

 

1 15 oz can full-fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)

1/2 cup raw cashew butter

1/4 cup maple syrup

1 tsp pure vanilla extract

1/4 tsp sea salt

1/2 cup melted coconut butter (not coconut oil)

1/4 cup melted cacao butter

1 tsp matcha powder

 

 

Eggless Cake - Instructions:

 

Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.

Grease two 6-inch circular baking pans and place parchment paper on the bottom to prevent sticking.

In a large bowl, thoroughly mix flour, baking soda, sea salt, matcha, and sugar.

 

In a small bowl, whisk together coconut milk and vanilla extract; whisk into the flour mixture until well combined.

Stir the batter with the cider vinegar.

 

Spoon cake batter into pans that have been prepared.

 

Put the cake in the oven and bake for about 25 minutes, or until a tester inserted in the centre comes out clean with only a few wet crumbs attached.

 

After taking it out of the oven and allowing it to cool completely, unmold it by cutting around any sticky edges, placing a plate on top, flipping it onto that platter, and laying a plate on the bottom before flipping it upright onto that plate.

 

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth.  Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may require up to 45 minutes, depending on the temperature.  When it's prepared, store it in the fridge until you're ready to assemble.

 

 

When the cake is ready to be assembled, cover the bottom layer with about 3/4 cup of frosting and place the top layer on top.

 

Cover the entire top of the cake and the sides with the leftover icing.

 

Have fun!

Cake can be kept for up to a week in the refrigerator covered.

 

Observations:

 

You can also use coconut sugar instead of maple sugar if that's what you'd prefer.  Alternatively, you can use granulated if you prefer it to be more green and less brown.

 

Double the recipe and bake in two 9-inch round pans (it will take 50 minutes to an hour to bake, depending on your oven) if you want to make a 9-inch round cake.

#EgglessCake, #MatchaVanillaCake, #WhiteChocolateFrosting, #DeliciousDesserts, #BakingInspiration, #SweetTreats, #YummyCakes, #CakeLovers, #BakingFromScratch, #HomemadeGoodness, #TastyTreats, #BakingDelights, #FoodieFaves, #DessertGoals, #BakingPassion, #CakeArtistry, #FlavorfulCakes, #IndulgentTreats, #BakingMagic, #DecadentDelights,