Almond Green Tea Cake with Coconut Frosting


  1. For the cake:
  2. 2 tablespoons of flaxseed flour
  3. 3/4 cup plant-based milk
  4. < li>1 1/3 cups whole grain, spelled, or gluten-free blend

  5. 2 teaspoons baking soda
  6. 1 teaspoon tablespoon matcha green tea powder
  7. 1 teaspoon lemon zest
  8. 1 tsp cinnamon
  9. 1/2 tsp nutmeg
  10. 1/8 teaspoon salt
  11. 1/ 2 cup melted coconut oil
  12. < li>1/2 cup coconut sugar coconut

  13. 2 teaspoons vanilla extract
  14. 1/2 cup raw almonds, toasted and chopped
  15. For the glaze:
  16. 1 can of light coconut milk, refrigerate overnight without shaking
  17. 1 tbsp arrowroot powder
  18. 1 tbsp maple syrup or agave syrup
  19. 1/2 teaspoon Vanilla Extract


Preheat oven to 225°F. Oil an 8 x 4 inch loaf pan.

In a medium bowl, whisk together the flaxseed meal and non-dairy milk. Set aside.

In another medium bowl, combine flour, baking powder, matcha, lemon zest, cinnamon, nutmeg, and salt.

In a larger bowl, whisk together the melted coconut oil, coconut sugar, and vanilla extract. Whisk together the flax mixture. Add one-third of the dry mix to the wet mix at a time, stirring well after each addition to combine. Once all the dry ingredients are incorporated, stir in the almonds.

Pour the batter into the oiled loaf pan, place in the oven and reduce the oven temperature to 375° immediately F. Bake for 20 to 30 minutes, or until a toothpick or knife inserted in the center of the cake comes out clean. Allow the cake to cool in the pan for at least 20 minutes before turning onto a wire rack to cool completely.

While the cake is baking, prepare the frosting. In a medium-sized bowl, carefully pour just the creamy white liquid on top of the can of coconut milk, being careful not to spill as much clear coconut water as possible from the bottom of the can into the bowl. Reserve the remaining coconut water for smoothies. Whisk together the arrowroot, syrup/nectar and vanilla. Place the frosting in the fridge until the cake is completely cool.

Once the cake is completely cool, place it on a baking sheet and pour the coconut frosting on top, letting the frosting drip down the sides Cake. the cake. Transfer the cake to a serving platter and serve immediately, or allow the cake to sit for a few hours for a lighter texture while the frosting sets.

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