MATCHA MUD CAKE

MAKES

2 small servings

PREPARATION TIME

30 minutes

METHOD

STEP 1: MATCHA CUSTARD FILLING
Mix matcha, tahini, vanilla extract, maple syrup and melted cacao butter together until a nice sticky paste. Add plant milk until consistency is more like a runny custard filling.

STEP 1: CAKE BATTER
Blend dry ingredients in a blender (except for filling): cacao powder, salt, organic baking powder until smooth.

STEP 2:
Pour dry ingredients into a mixing bowl then mix in the wet ingredients: plant milk, tahini, vanilla extract and maple to form a cake batter. If mixture is too dry > add a bit of plant milk. Adjust batter until it has a nice and fluffy cake batter consistency.

STEP 3:
Scoop batter into 2 small greased baking bowls/ramekins just below halfway. Mold batter into the edges to form more of cone then dollop the matcha filling into the centre of batter. (like a little bucket to hold the filling). Lightly cover with remaining batter.

STEP 4:
Bake in preheated oven at 180'C and bake for 13min. (inside must stay sticky)

NOTES: 
Chocolate plant-based superfood protein mix or chopped matcha mint cbd chocolate (optional addition) 

Add more melted Cacao butter if mixture is too dry (must be a cake batter consistency)

INGREDIENTS

• 2 heaped Tbsp Cacao Powder
• 50g ground gluten-free oats or almond flour
• 1 Tbsp runny tahini
• 1 Tbsp coconut oil or 2 Tbsp melted Cacao Butter
• 1 tsp vanilla extract
• 1 Tbsp pure maple syrup
• 50ml plant-milk ( macadamia / oat is best )
• Sprinkle of himalayan salt
• 1 tsp organic baking powder

MATCHA FILLING:

• 2 servings
• 3 tsp Matcha Powder
• 2 tsp vanilla extract
• 2 Tbsp runny Tahini / macadamia nut butter (if tahini is bitter a softer nut butter is better)
• 2 tsp pure maple syrup
• 4 tsp melted Cacao Butter or 2 tsp coconut oil
• 3-4 Tbsp plant milk
  

Mix together to form paste