Vegan Chocolate Matcha Bundt Cake

Are you tired of seeing bundt cakes? They are so many different types of recipes that I seem to not be able to escape them.

My posting is a little on the slow side this week. I am really not trying to stress about all the music I need to learn. Well, actually, I am not stressed, it just feels like I have a lot on my plate but it is doable.

When do I practice my music? Well, the baby goes to sleep around 7 or 8pm and then we eat dinner and watch a little something and then I practice from 9:30pm to 11pm or even midnight, like I did last night.

I know I should be in bed but when I know how much there is to do I simply cannot go to sleep.

This past weekend we got to spend some time with friends who recently moved away. It was sad because our babies are so close in age, like 2 days apart! My friend also has a little girl in addition to her little boy and she wanted to hold her this weekend. How cute is this?

Sigh….babies!

Anyway….we had lunch with them after our church service and I was in charge of dessert. Remember when I said I only make dessert when we are going somewhere? Well, I had to choose wisely cause you know this girl likes her dessert.

When I saw a recipe on Bakerella’s site from 2009, I wondered why I had not seen it before. I am big on chocolate and on green tea, but adding the two together? Yes please.

Anyone use matcha before? Matcha equals finely ground green tea. When I lived back in Houston I would go to Jamba Juice OFTEN and order a smoothie with vanilla soy milk, matcha, and protein powder after a workout and be so energetic. Why?

Matcha is an energy booster, a calorie burner, and full of antioxidants to say the least.

Add a tablespoon to your smoothie and tell me how you feel the next day or even during the day. I purchased my bag from the local Asian market, which is SO much cheaper than buying it at some fancy tea place.

How did it taste in this cake? Well, even though the powder is light green, it did not come across as a vibrant green in my cake. I wondered if it had to do with the fact that I used non-dairy milk as opposed to regular milk, but then I wonder if the originator used green food coloring. Hmmm.

The process and preparation was fun. Swirling two cake batters is always fun and different. The finished product looks pretty rad too!

This was a moist cake with chocolate undertones and a bit of tea flavoring, not to much. If you want to make the green come out more..add some NATURAL green coloring.

I am glad I got to make this and I hope you find an excuse to make it too!

Chocolate Matcha Bundt Cake

by Noelle Kelly

Prep Time: 20 minutes

Cook Time: 50-55 minutes

Ingredients (12-16 slices)

adapted from Bakerella’s recipe

Chocolate Mixture

1 1/2 cups all-purpose flour
1/2 cup cocoa
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Matcha mixture

1 1/2 cups all-purpose flour
3 Tablespoons matcha powder (green tea powder)
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Wet ingredients

2 1/2 cups vegan sugar
1/2 cup Earth Balance Coconut Spread, melted
3 Tablespoons flax seed meal
9 Tablespoons water
1 3/4 cup So Delicious unsweetened coconut milk
1 Tablespoon apple cider vinegar
1 teaspoon vanilla

Instructions

Preheat oven to 325 degrees. Grease a 12-cup Bundt pan.

With a wire whisk, mix the dry ingredients for the chocolate mixture in a small bowl and set aside.

In another small bowl, do the same for the matcha mixture.

Using a mixer, cream the coconut spread and sugar. Mix the flax seed meal and water together and set aside for 3 minutes. In a medium bowl mix the coconut milk and apple cider vinegar together. (This makes a vegan “buttermilk”) Add the flax mixture to the coconut milk and vanilla and mix until thoroughly combined.

Divide the creamed mixture evenly in two separate bowls.

Slowly add the chocolate mixture to one half of the creamed mixture and mix thoroughly.

Then, add the matcha mixture to the other half of the creamed mixture and mix thoroughly.

Drop alternating spoonfuls of each mixture into the bundt pan until it’s about 3/4 full.

For a marbled effect, gently run a knife through the two batters in a swirling motion.

Bake for about 50-55 minutes or until knife comes out clean.