GLUTEN-FREE VEGAN MATCHA STRAWBERRY CAKE

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A slice of matcha sponge cake with strawberry frosting on a blue plate against a dark brown background
Gluten-Free Vegan Matcha Strawberry Cake
This Gluten-Free Vegan Matcha Strawberry Cake is moist and fluffy and covered in a sweet and tangy strawberry frosting.

4.91 from 11 votes
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Course: DessertCuisine: JapaneseKeyword: gluten-free matcha cake, vegan matcha cake, vegan matcha spongePrep Time: 20 minutesCook Time: 15 minutesTotal Time: 35 minutesServings: 8Calories: 400kcalAuthor: Rhian Williams

Ingredients

60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
230 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
2 tablespoons lemon juice *
8 tablespoons maple syrup (or sub any other sweetener)
1 teaspoon vanilla extract
150 g (1 1/4 cup) ground almonds (almond meal) **
150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons baking powder (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda (baking soda)
1-2 teaspoons (1 teaspoons ) matcha powder to taste
For the strawberry frosting:
400 g (14 oz) tin of full-fat coconut milk
2 tablespoons strawberry jam (refined sugar free if necessary)

Instructions

For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla and ground almonds
Sift in the flour, baking powder, bicarbonate of soda and matcha powder
Mix well, adding a tiny splash more milk if it's looking too dry
Transfer mixture between two small greased baking tins lined with baking paper (I used two 7inch/18cm tins)
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
Once out the oven, immediately remove cakes from baking tins and transfer onto a wire rack to cool
For the strawberry frosting:
You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!
Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the strawberry jam
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
To decorate:
Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and cover with half of the strawberry frosting
Place other sponge on top and use remaining frosting to cover the top
Decorate as desired
Tastes best eaten on the day

Notes

*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon apple cider vinegar instead
**You can alternatively use almond flour

Nutrition Facts

Gluten-Free Vegan Matcha Strawberry Cake
Amount Per Serving
Calories 400 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 16g 80%
Sodium 81mg 3%
Potassium 180mg 5%
Total Carbohydrates 34g 11%
Dietary Fiber 3g 12%
Sugars 15g
Protein 7g 14%
Vitamin A 0.5%
Vitamin C 2.9%
Calcium 12.7%
Iron 17.1%
* Percent Daily Values are based on a 2000 calorie diet.

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source https://www.kreatifkita.me/2019/04/gluten-free-vegan-matcha-strawberry-cake.html