Matcha Cake With Raspberry Frosting
For the base:
- 60ml coconut oil
- 230ml unsweetened plant-based milk
- 2 tbsp lemon juice
- 6 tbsp maple syrup (if honey is used, it needs to be very light in flavour)
- 1 tsp vanilla extract
- 150g ground almonds
- 150g self-raising flour
- 2 heaped tsp baking powder
- 1⁄4 tsp bicarbonate of soda (baking soda)
- 2 tsp matcha powder to taste
For the frosting:
- 400ml tin of full-fat coconut milk
- 2 tbsp FruitTree Raspberry spread
Method for the base
1. Preheat the oven to 180C / 160C fan / gas 4.
2. Place the oil in a large bowl along with the milk, lemon juice, maple syrup (or honey), vanilla extract and ground almonds.
3. Sift in the flour, baking powder, bicarbonate of soda and matcha powder.
4. Mix well, adding a tiny splash more milk if it’s looking too dry.
5. Transfer the mixture between two small greased baking tins lined with baking paper.
6. Bake in the oven for around 15 – 20 minutes until risen and an inserted skewer comes out clean.
7. Then, immediately remove the cakes from the baking tins and transfer onto a wire rack to cool.
8. Once sufficiently cool, slice them in the middle to make mini cakes.
Method for the raspberry frosting:
1. The tin of coconut milk needs to be left in the fridge overnight for the rich and creamy part to separate from the watery part at the bottom.
2. Open the tin upside down, so that the coconut cream is at the bottom and the watery liquid can be poured off (you could save this for adding to soups or smoothies).
3. Place the thick, creamy part into a bowl and whisk it until it is light and fluffy.
4. Add FruitTree Raspberry spread and fold it in gently until well blended.
5. Spread over one half of a cooled sponge and cover with the other half. Decorate as desired.