Monday, January 19, 2015

Vegan Gluten-Free Coconut Matcha Cake

       I was feeling a bit trendy this week so I decided to make a recipe based on a green tea flavor profile.  I used Matcha, which is a finely-ground powdered green tea used in Japanese tea ceremonies.  It's also rich in antioxidants so that makes this cake like a health food, right?  I hope you enjoy this unique creation.  I know my test group approved!       

You'll need:

1 cup Coconut Oil

2 cups sugar

1 tbsp vanilla extract

2 tsp Imitation Butter Extract

Egg Substitute, equivalent to 4 eggs

1 ½ tsp Xanthan Gum

1 tsp baking powder

1 tsp Baking Soda

1 tsp salt

1 cup Coconut milk

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing then flouring with gluten-free flour.
       In a medium bowl, cream the Coconut oil and sugar until light and fluffy.  Then add in the extracts and continue whipping until fully creamed.
       Gradually, add in the egg substitute.  mix well to combine all ingredients.
       In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.

       Pour batter into prepared pans and Bake for 20 - 25 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

1 ½ Cups of Palm Shortening

3 cups powdered sugar

1 tbsp vanilla extract

Coconut milk, as needed

       In a large bowl with an electric mixer, whip the shortening until fluffy.  Whip in one cup of powdered sugar, then add in half of the Matcha powder, vanilla and a splash of coconut milk.  Keep whipping until the mixture becomes a little thinner.  To finish, beat in the remaining two cups of powdered sugar, one at a time, followed by the last half of matcha.  If you desire a thinner frosting, just mix in another splash of coconut milk.

      (A little trick to use if you want to avoid possible clumps of matcha powder in your icing:  dissolve your matcha into a small amount of coconut milk until it is the consistency of a thin paste.)
       Spread the frosting over the bottom layer of
cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the REMAINING frosting.