MATCHA OLIVE OIL CAKE
GF, DF, refined sugar free
130g GF flour (I love the brand Authentic Foods)
40g almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp Matcha (2 1/2 tsp if you like extra matcha flavor and color)
90g of olive oil (can use melted coconut oil as well!)
100 grams coconut milk (really makes a difference when it’s homemade)
190 g honey or maple syrup
1 T vanilla bean paste (optional)
1 tsp vanilla extract
2 T lemon juice
Preheat oven to 320F
Spray a 7 inch cake pan with coconut oil or/and line with parchment.
Whisk all the dry ingredients together and set aside. Whisk the wet ingredients in a separate bowl. Make sure to whisk well to incorporate honey. Add wet to dry. Mix well.
Bake for 45 minutes or until a cake tester comes out clean
For the vegan matcha buttercream:
1 stick of softened vegan butter
2 T softened CAP Coconut butter
1 tsp vanilla bean paste
1 1/2 cups coconut sugar
1 T tapioca flour or arrowroot powder
1-2 tsp Matcha ** see note for quantity
1/4 tsp salt, to taste!
Mix the coconut sugar and tapioca flour or arrowroot in a food processor or high speed blender for 1-2 mins until it resembles powdered sugar. Sift with a sifter. Set aside.
Using a mixer, beat the butters on high for 30 seconds until it becomes fluffy. Add the coconut sugar mixture 1/2 cup at a time. Mix for 1 minute more. Add matcha and mix more. Add salt. Taste and correct for salt.
*Notes: matcha amount depends on how green and grassy you want the flavor to be. Start with 1 tsp and add more as needed. A little goes a long way!
Frost your cake and top with coconut whipped cream if you like!!
HAPPY BIRTHDAY CAP!