Matcha Cake

I find baking Gluten-free extremely challenging as usually struggle to find the right texture and find cakes too crumbly to my taste. So baking gluten-free, dairy-free, refined sugar-free and VEGAN was a crazy challenge I set to my self this week. I have been reading a lot lately and was ready to experiment based on the new tricks and ingredients I discovered but without even hoping for the result I got. One of my Team-mate's husband kindly brought me some amazing Matcha from Japan, so here I am baking the healthiest, most sustainable and yummiest cake on earth ! The result is this tasty, moist and yummy cake, looking so "instagramable". Try it, I promise you will not believe it does not contain butter or eggs ! On top, it is just supeeeeer easy and take 10minutes to make :)

For 6/7 mini loafs or 1 big loaf :

• 1 1/4 cup Organic Gluten-free flour

• 3/4 cup almond meal

• 1 tsp Xanthan Gum (see notes)

• 1 tsp Gluten-free baking powder

• 1 cup Unrefined sugar (Demerara sugar)

• 2 portions of Egg replacer (see notes)

• 3/4 cup non-dairy milk (I used organic soya from Koita)

• 3 Tbsp Matcha powder (Union Coop is selling it now !!)

• 1/2 cup Coconut oil

• 2 ripe Bananas

• 1 dash salt

Instructions :

1. Pre-heat the oven at 160 degrees.

2. Combine all the dry ingredients into your food processor bowl, add the "eggs", the milk and start mixing on low-speed.

3. Add the coconut oil and the mashed bananas and mix for 1 minute on medium speed.

4. Pour the mixture on the molds (use silicon one so you do not have to grease them).

5. Cook for 45 minutes.

6. Let cool and sprinkle some Icing sugar on top if you wish.

7. Et voila !

Notes :

The Xanthan Gum : kesako ?

Xanthan Gum is a plant-based thickening and stabilizing agent made thru a fermentation process. It has the property to replace gluten in the gluten-free preparation to give the doughy aspect to the dough by adding elasticity and viscosity. Only 1 tsp is needed for each cup of flour. You can find some at Organic Food & Cafe or in some Organic aisle of regular hypermarket.

Egg replacer :

There are a few different options to replace eggs in baking but I choose to use the powder from Bob Red Mills. As a substitute for 1 egg, you need to mix 1 Tbsp of the powder with 2 Tbsp of water and let thicken for 1 minute. It worked very well but definitely would not replace egg whites in preparation like "meringues" or "mousse au chocolat". I guess then the aquafaba would be a better option. The powder can be find in Organic Food & Cafe aswell in UAE or Carrefour.

#cake #matcha #vegan #glutenfree #dairydree