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.
Vegan Easter cake with matcha
- 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 tablespoons of Matcha Daily
- 2 teaspoons of baking powder
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.