Marbled Matcha Cake
Egg replacer
- 2 Tbsp. egg replacer
- 6 Tbsp. warm water
- 1/2 cup brown coconut sugar
Wet ingredients
- 8 Tbsp. butter (melted)
- 1 tsp. vanilla extract
- 4-5 Tbsp. coconut oil
- 1/2 cup coconut milk (warm)
Dry ingredients
- 1-1/2 cup unbleached cake flour blend
- 1-1/2 tsp. baking powder
- 1/2 tsp. Himalayan salt
Matcha mixture
- 2 Tbsp. green tea powder
- 1/4 cup coconut milk
- Preheat oven to 350 degrees F. Line 9x5-inch loaf pan with parchment paper.
- In medium bowl, add egg replacer and warm water. Mix well until combined and paste is formed. Add sugar into mixture and stir until combined. Set aside.
- In large bowl, add melted butter, coconut oil, coconut milk and vanilla. Mix until well combined.
- Add contents from medium bowl into large bowl, stir and mix until combined.
- In separate medium bowl, sift dry ingredients: flour, baking powder and salt.
- Add dry ingredients to large bowl and whisk until well combined and batter is formed. Set aside.
- In small bowl, add matcha powder and coconut milk. Mix well until powder dissolves.
- Divide batter into two bowls. Add matcha mixture to one bowl and mix well until combined.
- Using cookie scoop, alternate adding both batters into loaf pan to create marble effect when loaf is baked and cut.
- Bake 45 minutes or until toothpick comes out clean.
- Cool for 15 minutes before serving.
Get these ingredients and more at Vitacost.
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