2 cups all purpose flour (sub. 1:1 gluten-free flour if needed)
2 tbsp matcha powder
2.5 tsp baking powder
¼ tsp salt
1 cup organic cane sugar
½ cup coconut cream
1 tsp vanilla extract
1 tbsp apple cider vinegar
1 cup + 2 tablespoon unsweetened nondairy milk
Glaze
⅔ cup organic powdered sugar
½ – 1 teaspoon matcha powder, to taste
1 – 2 tablespoon unsweetened nondairy milk
INSTRUCTIONS:
Preheat your oven to 350 degrees F or 177 degrees C.
Add the apple cider vinegar to your nondairy milk, letting it curdle for about 5 minutes — it will separate, but just whisk it back together when you’re ready to use it.
Prepare your loaf pan. Either use a little coconut cream to grease the pan (rub it with your fingers, kind of like shortening) or take a piece of parchment paper and line the longer end of the inside of the pan, leaving tabs sticking up (as shown in my lentil quinoa loaf recipe).
Cream together the sugar and coconut cream with a hand mixer or a stand mixer. You can also just use a wooden spoon, but it is easier with a mixer. Add the non dairy milk and apple cider vinegar mixer now.
Add the nondairy milk just a little a time–it’s very easy for the glaze to get too thin.
Transfer the cake to a large plate or piece of parchment to catch spills. Pour it over the cake and let it set before slicing. Enjoy!
Store in an airtight container for up to 5 days.