It’s my blog anniversary! Nirvana Cakery is two years old and I’ve made a super special Raspberry Matcha Celebration Cake to mark the occasion.
My blog has become such huge part of my Life and my own personal growth, so much more than I could have ever imagined. To this day I still get shocked that I actually have a blog. I was one of the last people I know who got a mobile phone, joined Facebook, pretty late into the Instagram game…. yet here I am embracing all of the online media and techie stuff, getting completely out of my comfort zone, because my soul so wants to be heard and seen. So here I am expressing Me and hopefully inspiring you in some small ways.
Thank you for being here, your Love, your Light, for being YOU.
Now shall we talk this Raspberry Matcha Celebration Cake?
Last month when I’ve made my Lemon Poppy Seed Cake I said it was one of the best cakes I’ve eaten for a very long time, well, this cake had topped it, it’s absolutely amazing. So good that I’ve almost fought my mum for the last slice, who has never even eaten vegan gluten-free wholefood cake!
It’s very closely adapted from my Lemon Poppy Seed Cake. The matcha sponge is beautifully moist and layered with raspberry chia jam and coconut frosting naturally coloured with matcha and raspberry powders. It’s a very pretty and girly cake and what can I say, a pure pleasure to eat :)
Enjoy! Love & Light Hxx
- 100g ground almonds (1 cup)
- 70g brown rice flour (1/2 cup)
- 50g oat flour (1/2 cup)
- 30g arrowroot (1/4 cup)
- 100g rapadura sugar (3/4 cup)
- 1tsp baking powder
- 1tsp bicarbonate of soda
- pinch of sea salt
- 1tbsp matcha powder
- ½ lemon, zest
- 2tbsp ground flaxseed+6tbsp water
- 80ml olive oil (1/3 cup)
- 150ml almond milk (1/2 cup+2tbsp)
- 1tbsp lemon juice
- Raspberry chia jam:
- 200g frozen raspberries (2 cups)
- 2tsp lemon juice
- 2tbsp maple syrup
- 2tbsp chia seeds
- Coconut frosting:
- 1x 400ml can full fat coconut milk, refrigerated overnight
- 250g coconut yoghurt (1 cup)
- 2tsp maple syrup (optional)
- ½tsp matcha powder
- 2-3tsp raspberry powder
- Place the can of full fat coconut milk into a fridge, preferably overnight.
- Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
- Preheat the oven to 180°C (350F)
- Grease and line 6" round cake baking tin.
- In a large bowl whisk together ground almonds, brown rice flour, oat flour, arrowroot, sugar, baking powder, bicarbonate of soda, sea salt and matcha powder. Whisk in lemon zest and set aside.
- In a small bowl whisk together flax eggs, olive oil, almond milk and lemon juice.
- Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.
- Spoon the mixture into the cake tin and level out the surface.
- Bake for about 45 minutes or until a cocktail stick comes out with just few crumbs left on.
- Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.
- To make the raspberry chia jam place raspberries, lemon juice and maple syrup into a small pot and gently heat for about 5 min until raspberries are soft and mushy. Take off the heat and roughly mash the raspberries with a fork. Stir in chia seeds and leave to cool down for a bit before transferring into a fridge to set.
- To make the frosting scoop the solid part of the coconut milk into a bowl, add coconut yoghurt and maple syrup and whip until smooth. It will thicken as you continue to whip. Place into a fridge until you're ready to frost the cake.
- Once the cake is completely cool, very carefully slice into three layers. Be careful as gluten-free vegan cakes are more fragile. It's best to use something flat to transfer the individual layers.
- Place the bottom layer onto a cake stand, spread generous amount of raspberry chia jam on top and top with layer of coconut frosting. Repeat with the second layer. Place the last layer on top.
- Transfer about ⅓ of the leftover frosting into a small bowl and mix in small amount of matcha powder. Add raspberry powder to the remaining ⅔ of frosting.
- Using spatula frost the bottom part of the cake with matcha frosting. Now frost the remaining part with raspberry frosting starting with the sides and finishing with the top of the cake.
- Just before serving decorate the cake with some fresh flowers or fruit.
- Will keep in fridge for up to 3 days.
If you like to use coconut oil instead of olive oil, make sure the almond milk is at room temperature before whisking.
I've used one 6" cake tin, but if you like you can use two and make a two layer cake or use three tins to save yourself cutting the cake. Adjust the baking time accordingly.