Layered Matcha Cake

By Sarah-Lyn

Ingredients

• For the sponge cake:
• 3 3 3 tablespoons chickpea flour
• 180 180 180 ml (3/4 cup) hot water
• 100 100 100 g (1/2 cup) sugar
• 60 60 60 ml (1/4 cup) canola oil
• 125 125 405 g (1 cup) German type 405 flour or pastry flour
• 1 1/2 1 1/2 1/2 teaspoons baking powder
• 25 25 25 g (3 tablespoons) cornstarch
• 10 10 10 g (2 tablespoons) matcha powder

Details

Adapted from seitanismymotor.com

Preparation

Step 1

For the filling:

Adapted from this recipe

120 g (1 cup) cashews, soaked for a couple of hours
300 ml (1 1/4 cup) almond or soy milk
1/2 cup (110 g) refined coconut oil
1 tablespoon powdered sugar
1 teaspoon agar-agar powder

Combine cashews and non-dairy milk in a food processor or blender. Purée until very smooth. In a small pot, melt coconut oil over low heat. Add soy milk mixture and whisk in powdered sugar. sprinkle agar-agar on top, whisk, and bring to a boil. Cook for 2-3 minutes until the mixture has thickened. If it is not that thick yet, don’t worry. Most of the thickening will take place as the mixture cools. Let cool completely. The mass will become very solid and a bit rubbery. Now transfer it to your food processor and process until smooth.

Cake assembly:
1 100g (3.5 oz) can chestnut spread
powdered sugar

Spread the cake with a thin layer of chestnut spread. Carefully cut it into four equal strips. Take the first layer of your cake and spread with filling. Place another layer on top, spread with filling, repeat with the other layers. Make sure you have enough filling for each layer but also for the sides of the cake. After you have assembled your cake use the leftover filling to carefully ice the sides. Sift some powdered sugar on top. (You can also use a mixture of matcha powder and sugar.) Place the cake in the fridge for 2-3 hours before serving.