Vegan Matcha Cake with Azuki Bean Frosting (Gluten-free)
Fluffy matcha sponge cake with creamy sweet azubi bean frosting, this Vegan Matcha Cake is unique and perfect for matcha and azuki bean lovers like me!
Preparation: Preheat the oven to 175 °C (350 °F). Line a 4-inch spring form cake tin (or 2 tins if you don’t feel comfortable slicing the cake in half later) with baking paper.
Make ‘buttermilk’: In a jar or a small bowl, mix the soy milk with apple cider vinegar. Let it sit for a few minutes. In the meantime, let’s prepare other ingredients.
Mix the dry ingredients: To a big mixing bowl, add almond flour, gluten-free flour, baking powder, baking soda, salt, and matcha powder. Use a whisk or a fork to mix all ingredients together.
Mix the wet ingredients: Add maple syrup, melted coconut oil, sugar, and vanilla extract to the ‘buttermilk’.
Combine dry and wet: Pour the wet mixture to the dry one. Use a whisk or a fork to whisk until combine. Don’t over mix. Use a silicone spatula to check all ingredients have been incorporated.
Prepare to bake: Pour the cake batter into the prepared cake tin (or divide it into 2 tins if using). Gently drop the tin against the counter to remove air bubbles inside.
Bake: Bake the cake in the preheated oven at 175 °C (350 °F) for around 20-25 minutes. Check with a toothpick inserted in the centre. It should come out clean.
Cool: Once the cake is baked, transfer the tin onto a wire rack to cool down completely. In the meantime, let’s make the frosting.
To make the azuki bean frosting
Whip up the 'butter': Add vegan spread and icing sugar to a mixing bowl. Use a whisk to beat them together until it becomes slightly fluffy.
Add azuki beans: Use a spatula to stir in the sweet azuki beans evenly.
Chill: Place the frosting in the fridge for 30 minutes to firm up a bit.
Assemble
Remove the cake from the tin and cut out the bumping top. Flip it upside down and cut it into 2 slices. (If you use 2 tins, omit the slicing part.)
Spread about half of the azuki bean frosting on top of a cake slice. Then place another cake on top. Spread the rest (or enough) frosting to cover the top. Add strawberry slices if using. Then slice and enjoy!
Notes
*Gluten-free flour: Use any gluten-free all-purpose flour, or use regular plain flour if not require gluten-free.
**Coconut cream: Refrigerate a can of full-fat coconut milk overnight. Then open the tin to scoop out the solid part on top to whisk. Detailed recipe: How to Make Coconut Whipped Cream.
***Sweetened Azuki beans: I always make my own azuki bean paste because it's fairly easy to me and I can have control over the sweetness. (Homemade Sweetened Azuki Bean Recipe) (The store-bought ones are usually too sweet for me) But you can definitely buy them (like this one if that's easier for you.
****Cake size: This recipe makes one 4-inch (12 cm) double layered cake. If you want to make a 6 -inch double layered cake, double all the ingredients in this recipe. For an 8-inch cake, triple (times 3) the full recipe.
*****Frosting: I use vegan spread (non-dairy margarine) because it’s easier to get. But it melts if the temperature is too high. So make sure to let it stay in the fridge until you’re going to use it.
Storage: Store the cake in a container in the fridge for 3–4 days, or 1 week in the freezer. If putting it in the freezer, let it defrost in the fridge overnight. Serving: This cake is better to eat at room temperature. So I’d suggest taking it out from the fridge to sit for 5 minutes before serving.