Gluten-free vegan wholesome celebration layer cake with raspberry and matcha coconut frosting.
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 colored with matcha and raspberry powders. It’s a very pretty and girly cake and what can I say, a pure pleasure to eat :)
Raspberry Matcha Celebration Cake (gluten-free & vegan)
Gluten-free vegan wholesome celebration layer cake with raspberry and matcha coconut frosting.
Ingredients
- 1 cup ground almonds (100 grams)
- 1/2 cup brown rice flour (70 grams)
- 1/2 cup oat flour (50 grams)
- 1/4 cup arrowroot (30 grams)
- 3/4 cup rapadura sugar (100 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- pinch of sea salt
- 1 tablespoons matcha powder
- 1/2 lemon, zest
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1/3 cup olive oil (80 ml)
- 150ml 1/2 cup + 2 tablespoons almond milk (150 ml)
- 1 tablespoons lemon juice
Raspberry chia jam:
- 2 cups frozen raspberries (200 grams)
- 2 teaspoons lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
Coconut frosting:
- 13.5-ounces can full fat coconut milk, refrigerated overnight (400 ml)
- 1 cup thick coconut yogurt (250 grams)
- 2 teaspoons maple syrup (optional)
- 1/2 teaspoon matcha powder
- 2-3 teaspoons raspberry powder
Instructions
- Place the can of full fat coconut milk into a fridge, preferably overnight.
- Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.
- Preheat the oven to 350 ° F (180 °C)
- 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 yogurt 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 1/3 of the leftover frosting into a small bowl and mix in small amount of matcha powder. Add raspberry powder to the remaining 2/3 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.
- Enjoy!
- Will keep in fridge for up to 3 days.
Notes
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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 440Total Fat: 28gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 1mgSodium: 328mgCarbohydrates: 44gFiber: 5gSugar: 25gProtein: 8g
Happy blog anniversary dearest Hana! ???? Thank you for all of the amazingly inspiring recipes, for your friendship & for helping me on my journey to good health! I thought the lemon poppy seed cake you baked me for my birthday was the best I’ve ever tasted but I have to say this is my new all-time favourite! I’m a big fan of raspberry & matcha green tea – perfect celebratory flavours for your anniversary cake! It looks beautiful too!! ???????? Txxx
Thank you Dearest Teresa for this beautiful message! I absolutely love creating all of my recipes, it’s my bliss :) Thank you for being such wonderful friend and faithfully testing so many of my recipes! Love you! Hxxx
This cake looks absolutely divine! Happy 2 year Blog Anniversary! We’re almost up to our 1 year Blog Anniversary! Woot!
Thank you so much Katie! It goes fast, doesn’t it?! Congratulations to yours soon! :)
Hi Hana~
I really want to make this cake but I am one of those celiacs that cannot have oats/the molecule resembling wheat enough that I will react to it. Is there a substitute for the oat flour that you would recommend for this cake and have it still be a success?
Thanks!!
Robbin
Hi Robbin, I tend to use little bit of oat flour in the sponge cakes sometimes, because I find it makes them more fluffy, but I understand that a lot of people can’t tolerate them. You could add slightly more arrowroot or tapioca and another gluten-free flour that you have on hand – I think sorghum, white rice flour or millet could work well, something more neutral. Even just increasing the brown rice flour, arrowroot and ground almonds should work fine. Hope it goes well :)
This is an absolutely stunning cake Hana! This may be my first matcha dessert I make! ????
Thank you so much Noelle! I hope it won’t disappoint :)
We made the Raspberry Matcha cake for our Christmas day summer dessert. It was really gentle and easy to construct (not stressful), and each layer made the next so delicious. Thanks so much for your tummy-friendly recipes.
You are so welcome Miranda. I’m so happy that you’ve enjoyed the recipe, thank you so much for coming back and leaving me such lovely comment. Happy New Year! xx
I already made this cake for one of my friends birthday and it was absolutely delicious!!
This time I have to make something without gluten but also almond for a wedding. What is the best substitution for the almonds? Walnut maybe or hazelnut? What do you think?
Hi Flora, I’m so happy to hear that! Just last week a friend of mine made this cake and brought me a slice, it was absolutely delicious! I forgot how good it tastes :) I think I would go for blanched hazelnuts. Happy Wedding Celebrations!
Hi, I think you missed in Ingrediencie how many the eggs will go to and what kind? The flax?
Hi, the flax eggs are the 2tbsp ground flaxseed mixed with 6tbsp water. Just leave them to gell and then add with the wet ingredients.
Hi! This cake looks amazing! Im planning to make this for my daughter’s birthday. However I’d need to make a 12 inch 2 layer cake. Should I double? Or triple the recipe?
I made the cake only and loved the flavors. The cake rose well in the oven, however it deflated noticeably after cooling. (This happens to every single one of my vegan gluten free cakes/muffins, to varying degrees; don’t know why?!)
Also, while the edges of the cake had great texture, there was a dense, pasty line on the bottom in the middle part of the cake. (The line runs through the entire middle section, on the bottom; kind of like undercooked batter.) Not sure what went wrong?