Matcha Green Tea Cake
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Cake:
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3/4 cup Bob's Red Mill Gluten Free All Purpose Flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
2 Tbsp raw almond butter
1 tsp pure vanilla extract
1 Tbsp matcha powder
1/2 cup filtered water
1 Tbsp apple cider vinegar
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Topping:
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1/4 cup thin coconut milk
1 tsp matcha
2 tsp maple syrup
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1. Preheat the oven to 375F degrees and Oil a round cake pan with coconut oil and line the bottom with parchment.
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2. Whisk flour, baking powder, baking soda, sea salt in a large bowl and blend well.
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3. Place dates, reserved water, almond butter, water, matcha, and vanilla extract into a blender, and blend until smooth, then whisk the mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
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4. Pour the cake batter into prepared pan, and place in the oven.
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5. Bake cake until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes. Remove from oven, let cool completely, then unmold onto a plate.
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6. To make the Topping, whisk together the coconut milk, matcha, maple syrup and vanilla. Brush this over the cake until it's soaked in the topping.
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7. Dust with Matcha Powder and Coconut Sugar and let set and cool before serving
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This delicious cake is full of Matcha goodness! It has such a sweet unique flavor and soaking the cake in the topping gives this cake a melt in your mouth texture and a very delicious taste! Enjoy!
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