Be astonished with this MATCHA CUSTARD LAYER CAKE that is so light, not too sweet and has a refreshing Matcha fragrance.
 

 
Wet ingredients
1/4 cup of non dairy yogurt
1/2 cup of buttermilk (combine 1/2 cup of soy milk with 1/2 tbsp lemon juice and let sit for 10 minutes)
1/3 cup & 2 tbsp of organic coconut oil
1 tsp of vanilla extract
 
💚Matcha coconut custard
1 cup of coconut custard
3/4 cup of full fat coconut milk
1/4 cup of maple syrup
2 tsp of Zen Tea Leaf® Matcha Green Tea Powder⁠
1 tsp of agar agar powder
  

Instructions:⁠
💚Preheat your oven at 170c. Line a baking sheet (quarter) with parchment paper. Set aside. In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients. Gently fold the mixture with a spatula to incorporate.
 
Slowly pour the batter into prepared pan and smooth the top. Tap gently against the counter to release air bubbles. Bake for 25-30 mins or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. Use a small cake ring to cut out 6 pieces.
 
💚Matcha Coconut custard
In a saucepan, bring coconut milk to a boil. Add in coconut custard, matcha, agar-agar and stirring constantly, keep stirring until agar completely dissolve. Then lower the heat and whisk in maple syrup. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly.
 
💚To assemble cake, place a piece of the cake into the prepared cake ring. Pour about 1/4 cup of the custard into the cake ring. Make sure it flows into the sides and covers the gaps. Place in the freezer for 5-10 mins to set. Then place another piece of cake on the top of the custard and pour another portion of custard into the cake ring. Repeat for the final layer. Transfer the cake to the fridge for at least 2 hours to set, or until it is firm enough to unmould.