Coconut sugar finally arrived and I got a new Bundt pan! Check out the castle addition to my collection.
(I have the Cathedral and Jubilee Nordicware pans already).
TC kept asking me to make something with matcha, or green tea powder. It was $14.95 for 1.5 ounces at Ku Cha tea shoppe in Boulder (pricey like other green things in Colorado, eh?!), and this recipe used almost all of that measure.
Nevertheless, the cake turned out very tea-tasting, especially because I used almost half the amount of sugar. I wouldn’t eat this for dessert given that green tea has caffeine, but it makes a nice addition to breakfast with a little vegan cream cheeze.
Why eat or drink matcha? Since it’s powdered green tea, and green tea is a good source of antioxidants, therefore matcha packs more antioxidants!
Green Tea Bundt Cake
Modified from Week of Menus
- 1 cup warm water
- 1/4 cup psyllium husk
- 1 cup non-dairy milk (I used unsweetened almond)
- 1 teaspoon apple cider vinegar
- 1 cup Namaste GF flour blend (includes xanthan gum)
- 1 cup sorghum flour
- 1 cup GF oat flour
3 tablespoons matcha powder
1 1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
- 1/2 cup (1 stick) vegan margarine, softened
1 cup coconut sugar
- 2 teaspoons vanilla extract
- tapioca starch to dust the pan
Preheat the oven to 350 degrees Fahrenheit. Grease the crap out of a 10-cup bundt pan and dust with tapioca starch. Make it snow.
In a large measuring cup, whisk together the psyllium husk and warm water and set aside to gel.
In a small measuring cup, combine the non-dairy milk and cider vinegar and set aside to curdle. Now we’re making magic.
In a medium bowl, sift then whisk together the flours, matcha (yay, green!), leavening, and salt.
In a large bowl with a hand mixer, beat the margarine until fluffy, two minutes. Then beat the coconut sugar into the margarine until fluffy again.
Beat the psyllium husk mixture into the margarine-sugar mixture until combined. It will become liquidy.
Alternating dry ingredients and nondairy milk mixture, beat in the other ingredients in three additions.
Transfer fully combined cake batter to the pan and tap the sides to release air bubbles. Smooth out the top.
Bake for 40 minutes or until cake has begun to pull away from the sides of the pan, passes the toothpick test, and springs back when touched.
Let cool in the pan for an hour before inverting onto a plate.
Frost or dust with powdered sugar if you don’t like that “mossy castle” look.
Slice of wall!
Want to live forever? Exercise, says a recent study. Not really, but you get the point.
View from part of the Chautauqua Trail in Boulder. Just hanging off the side of a mountain, no big deal.