Matcha Cake is a vegan version of the Sugar Free Yoghurt Cake I shared a few months ago. Because I’ve used rose preserve, widely available at ethnic shops throughout the country, this recipe is not sugar free any more. If you want a sugar free version, use an 100% fruit jam, as is St Dalfour, a brand I’m very happy with.
Another change I made is that now I made a much smaller cake, using half of the ingredients for the first one, so, if you want a bigger cake, double the ingredients. If you like matcha, you can have a quick search on my blog and you will find many recipes with it, from overnight oats to cheesecake. Not all the recipes are vegan, but all are vegetarian. Matcha has a strong flavour, so don’t add too much of it in the cake mix.
Ingredients for a small Matcha Cake
– 125g white self-raising flour
– 1 bananas, blended
– 1tsp baking powder
– 1tsp matcha powder
– 80g rose preserve
– 75g coconut yoghurt
– 25ml vegetable oil
– matcha and icing sugar to decorate, edible pansies
Pre-heat the oven at 180C or 160C for fan assisted ovens.
While the oven is heating, put the ingredients in a big bowl and mix until they are all incorporated. It takes about a couple of minutes to mix, with a wooden spoon. Put a sheet of baking paper on a cake tin and scoop the batter into the tin. Put the cake tin in the oven. Bake for 25 minutes. Turn the cake and bake for another 5 minutes if you think is necessary. As this cake is thinner, it takes less to bake. If you are doubling the quantities, bake the cake for 45 minutes.
When the cake is baked, take the baking tin out of the oven. Transfer the cake on a cooling rack and leave it to cool completely. Mix a bit of icing sugar with a pinch of match, before dusting it over the cake using a sieve. Put some edible pansies on top for decor.