Soft matcha & coconut cake
Vegan
Oven-baked
To go with your matcha latte as an afternoon treat or even at breakfast, this incredibly soft cake, delicately flavoured with coconut and matcha, is simply the perfect combination! If you're looking for an indulgent, easy-to-make recipe, you've come to the right place.
Ingredients
- 200 g plain flour (T55)
- 140 g light cane sugar
- 30 g desiccated coconut
- 7 g of matcha Le Pâtissier
- 1 sachet baking powder (10/11 g)
- 1/4 tsp fine salt
- 300 g plain soy yoghurt
- 50 ml coconut oil (melted)
- 100 ml coconut milk (for cooking)
Method
- Preheat the oven to 180°C
- Bake on conventional heat, not fan.
- In a mixing bowl, mix the dry ingredients together.
- In a large bowl, mix the wet ingredients together.
- Combine the two and mix.
- Pour into a lined loaf tin.
- Bake for 45 to 60 minutes, depending on your oven.
- Check it's done with a skewer or a knife: it should come out completely dry.
- If needed, keep baking in 10-minute increments.
- Leave to cool before turning out and slicing.
- Tuck in and enjoy.
Recipe notes
This cake keeps for several days in an airtight tin or wrapped in baking paper, without losing any of its softness.
