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)

INGREDIENTS

• 2heaped Tbsp Cacao powder
• 50g Ground Gluten-free Oats or almond flour
• 1Tbsp Runny Tahini
• 1Tbsp coconut oil or 2Tbsp melted cacao butter
• 1tsp Vanilla extract
• 1Tbsp Pure Maple Syrup
• 50ml Plant-milk ( Macadamia / Oat is the nicest )
• Sprinkle of Himalayan salt
• 1tsp organic Baking powder

Recipe Optional: Chocolate plant-based superfood protein mix or chopped matcha mint cbd chocolate
*Add more melted Cacao butter if mixture is too dry (must be a cake batter consistency)

Matcha Filling:

• 2 servings
• 3tsp Matcha
• 2tsp vanilla extract
• 2tbsp runny Tahini / macadamia nut butter (if tahini is bitter a softer nut butter is better)
• 2tsp Pure Maple Syrup
• 4tsp Melted Cacao Butter or can do 2 tsp coconut oil
• 3-4Tbsp plant milk
• {mix together to form paste}