This cake highlights the mildly sweet, unctuously flavoured, and antioxidant-packed matcha green tea.
Lemon, cinnamon, and a touch of nutmeg play spectacular supporting flavour roles, while a simple coconut milk glaze enhances the cake’s moistness and richness. An ideal snack or breakfast cake.
Cook time: 30 minutes
Prep time: 40 minutes
For the cake:
2 tbsp flaxseed meal
3/4 cup non-dairy milk
1 1/3 cups whole wheat, spelt, or mixed gluten-free
2 tsp baking powder
1 tbsp matcha green tea powder
1 tsp lemon zest
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
1/2 cup coconut oil, melted
1/2 cup coconut sugar
2 tsp vanilla extract
1/2 cup raw almonds, toasted and chopped
For the glaze:
1 can of light coconut milk, placed in the refrigerator overnight and unshaken
1 tbsp arrowroot powder
1 tbsp maple syrup or agave nectar
1/2 tsp vanilla extract
Preheat the oven to 425°F. Oil an 8×4-inch loaf pan.
In a medium-sized bowl, whisk together the flaxseed meal and non-dairy milk. Set aside.
In another medium-sized bowl, stir together the flour, baking powder, matcha, lemon zest, cinnamon, nutmeg and salt.
In a larger bowl, whisk together the melted coconut oil, coconut sugar and vanilla extract. Whisk in the flax mixture. Add a third of the dry mixture at a time to the wet mixture, stirring well to combine after each addition. After all the dry ingredients are incorporated, stir in the almonds.
Scoop the batter into the oiled loaf pan, place in the oven, and immediately lower the oven temperature to 375°F.
Bake for 20-30 minutes, or until a toothpick or knife inserted into the centre of the cake comes out clean. Allow to cool in the pan for at least 20 minutes before placing on a cooling rack to cool completely.
While the cake bakes, prepare the glaze. Carefully pour only the creamy white liquid at the top of the can of coconut milk into a medium-sized bowl, taking care to get as little as possible of the clear coconut water at the bottom of the can into the bowl.
Reserve the leftover coconut water for smoothies. Whisk in the arrowroot, syrup/nectar and vanilla. Place the glaze in the refrigerator until the cake has cooled completely.
Once the cake has cooled completely, place it onto a baking sheet and spoon the coconut glaze over the top, letting the glaze drizzle down the sides of the cake.
Transfer the cake to a serving plate and either serve immediately, or for a moister texture, allow the cake to sit for a couple of hours while the glaze soaks in.
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