This vegan matcha cake recipe is an interesting way to redefine thinking about Easter treats. It brings freshness to a holiday table and makes a good company with first spring flowers. You can bake this cake each time when you want to have some light dessert.
Ingredients (8 servings):
- 300g/10,5oz of oat flour
- 100g/3,5oz of xylitol
- 250ml/9oz of soy milk
- 125 ml/4,5oz of grapeseed oil
- juice squeezed from one lime
- 2 big tabelspoons Moya Matcha Daily
- 2 teaspoons of baking powder
Preparation:
- Sift the flour, add the xylitol and the baking powder.
- In the other dish mix the milk and the oil. Now put together dry and wet ingredients.
- Knead the dough by hands.
- Add Moya Matcha and a fresh lime juice. Knead the dough to make it smoothy.
- Spread a baking form with the oil and pour with the flour.
- Bake for 60 minutes in 180 C. Enjoy!
