Ingredients
150g gluten-free all-purpose flour
10g matcha powder
1g baking powder
0.5g baking soda
85g dairy-free butter
65g sugar of choice
65g dairy-free yogurt
125g soy milk
1 tsp vanilla extract
Cream
130g coconut whipping cream
1 tsp agar agar powder
35g sugar of choice
100g dairy-free white chocolate
175g whipped coconut cream
*2 tsp matcha powder, dissolved in 2 tsp water
Instructions
1 In a mixing bowl, combine dry ingredients and set aside. In a medium bowl cream together butter and sugar, add yogurt, and beat until smooth.
2 Gently fold in dry the mixture, milk together with a spatula to incorporate.
3 Transfer batter to the prepared 6-inch cake pan. Tap gently against the counter to release air bubbles.
4 Bake at 175c for 30 mins or until a toothpick inserted into the center comes out clean.
5 To make the white chocolate cream,
6Bring 130g coconut cream to a boil, add in agar powder and cook until dissolved, whisking constantly. Pour hot milk over the chocolate and whisk until smooth. Allow mixture to cool to room temperature. Add in the 175g whipped coconut cream and mix until smooth.
Divide cream into 2 portions, add dissolved matcha powder into one portion, keeping one portion white.
Pour matcha chocolate layer over the cake, place the pan in the freezer for 5 mins to set. Pour the white chocolate mixture over the matcha layer and refrigerate for at least 3 hours to set.
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