Matcha Bundt Cakes

Inspired by "Gather and Feast" Spelt Baked Doughnuts

 
Matcha Bundt Cakes

These light and fluffy bundt cakes are a delicious and light treat that will impress every healthy baking critic. Traditional eggs are substituted with chia seeds to give a healthy dose of omega 3, calcium and fibre, whilst the addition of matcha tea give them an antioxidant boost and their distinct green tea flavour. Topped with raw chocolate glaze - they'll disappear in no time! If you don't have a bundt cake tin, you can also use a doughnut tin. Failing that, a muffin tin will work just as fine, just fill it about 1/2 full. 

DOUGH

1 cup almond milk, dairy milk or alternative
1/2 cup coconut oil, melted
1 cup coconut sugar
1 cup spelt flour (or gluten/ grain free flour)
½ cup almond meal
1½ tbs baking powder
Generous pinch sea salt
1 tsp vanilla paste
2 chia “eggs” (2 tbs chia, 6 tbs water blended)
1 tsp apple cider vinegar
2 tsp matcha powder
1/2 cup melted raw chocolate (or dark chocolate)

 

METHOD
1. Pre-heat your oven to 180 degrees celcius.
2. Mix all the ingredients except the chocolate together in a large mixing bowl.
3. Scoop the dough mixture into a lightly greased 12 bundt cake or (or doughnut) tray.
4. Bake the cakes for 12 minutes.
5. Once cooked, remove the cakes from the oven and turn out onto a wire rack to cool.
6. Pour some melted chocolate over each cake. Once cooled and hardened, sift extra matcha on top!

Makes about 12 cakes.