Matcha Marble Loafcake

Name: Matcha Marble Loafcake
Cook time: 55 min
Ingredients: 150 ml vegan whip cream; 4 tbsp vanilla coconut yoghurt; 2 tsp vanilla extract; maple syrup (to taste); 155 ml soy milk; 2 tsp lemon juice or apple cider vinegar; 2 tsp vanilla extract; 0.25 rounded tsp salt; 1 tsp baking powder; 0.5 tsp baking soda; 115 g vegan butter (room temp/softened); 160 g vanilla/neutral coconut yoghurt (@cocosorganic_); 20 g crackd it vegan egg replacer; 175 g cane sugar; 2.5 tbsp matcha; 3 tbsp hot milk; 245 g plain flour; 25 g cornstarch

a moment of paradise with @cocosorganic_ this buttery marble cake is as tasty as it is pretty, topped with a vanilla coconut yoghurt whip and dusting of ceremonial matcha, it makes the perfect pairing with an iced strawberry matcha

Cook time55 minutes

Ingredients

Directions

1
Preheat oven to 155°C fan and line loaf tin.
2
Combine the vinegar and milk. Set aside to curdle.
3
Beat the butter with the sugar until light and fluffy.
4
Then add the vanilla and milk and whisk together.
5
Fold in the coconut yoghurt and egg replacer.
6
Sieve in the dry: flour, baking powder, baking soda, salt, cornstarch.
7
Fold until just combined.
8
Separate the batter into two bowls and fold in the matcha mixture to one (matcha whisked with hot milk).
9
Dollop into tin alternating between the vanilla and matcha batter.
10
Swirl with a knife and then bake for 55 minutes-ish until cake tester comes out clean.
11
Let cool then top with frosting (whip the df cream, then fold in the yoghurt, vanilla and maple).
12
Enjoy.

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