GLUTEN-FREE VEGAN MATCHA STRAWBERRY CAKE

This Gluten-Free Vegan Matcha Strawberry Cake is moist and fluffy and covered in a sweet and tangy strawberry frosting.

Ingredients

• 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
• 230 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
• 2 tablespoons lemon juice *
• 8 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract
• 150 g (1 1/4 cup) ground almonds (almond meal) **
• 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 1-2 teaspoons (1 teaspoons ) matcha powder to taste

For the strawberry frosting:

• 400 g (14 oz) tin of full-fat coconut milk
• 2 tablespoons strawberry jam (refined sugar free if necessary)

Instructions
For the cake:

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
3. Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla and ground almonds
4. For full instructions : www.rhiansrecipes.com

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