Raspberry Matcha Celebration Cake (gluten-free & vegan)
Serves: 6" layer cake
  • 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 thick coconut yoghurt (1 cup)
  • 2tsp maple syrup (optional)
  • ½tsp matcha powder
  • 2-3tsp raspberry powder
  1. Place the can of full fat coconut milk into a fridge, preferably overnight.
  2. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  3. Preheat the oven to 180°C (350F)
  4. Grease and line 6" round cake baking tin.
  5. 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.
  6. In a small bowl whisk together flax eggs, olive oil, almond milk and lemon juice.
  7. Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.
  8. Spoon the mixture into the cake tin and level out the surface.
  9. Bake for about 45 minutes or until a cocktail stick comes out with just few crumbs left on.
  10. Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. Just before serving decorate the cake with some fresh flowers or fruit.
  18. Enjoy!
  19. Will keep in fridge for up to 3 days.
To make oat flour blend oats in high speed blender or food processor into flour like consistency.
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.
Recipe by Nirvana Cakery at https://nirvanacakery.com/raspberry-matcha-celebration-cake/