Healthy Vanilla Cake With Matcha Cream Frosting

Made for refined taste-buds, my mildly sweet vanilla cake with matcha cream frosting tastes luscious, light and earthy.

Ingredients

Icing

• 1 can coconut cream

• 1 tbs maple syrup

• 1 tsp matcha powder

Cake

• 4 large ripe bananas

• 2 tbs ground flaxseed

• 2 tsp vanilla bean paste

• 2 cups wholemeal self-raising flour

• 1 cup plant-based milk

Preheat oven to 180 degrees C.

In a mixing bowl, mash the banana and mix in the flaxseed and vanilla bean paste.

Fold in the flour, gradually adding the plant-based milk until a loose batter forms.

Seperate the batter into two equal batches and pour into lined cake tins.

Bake for 40-45mins until a pin comes out clean when inserted in the middle of the cakes.

Allow to cool slightly before removing from the tin and then place them on a cooling rack to cool completely.

In a small mixing bowl, grab the coconut cream and seperate the coconut flesh from the liquid. You may need to place it in the fridge for a few hours to allow the flesh to seperate.

Discard the liquid and to the flesh add the maple syrup and matcha and whisk until smooth.

Once the cakes are cool, layer the cream evenly over the top of both cakes and layer the two cakes on top of each other.

Garnish with strawberries and chocolate flakes and place in the fridge for an hour to allow the cream to harden.

Once set, serve and enjoy!

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