The matcha flavor in these adorable mini bundt cakes makes them irresistible! You may need a mini bundt cake pan, but it's oh-so-worth-it. As an alternative, you could adjust the time in the oven for a cupcake pan or single full-sized bundt cake pan.
(If you haven't tried matcha yet, what are you waiting for? This powdered green tea is long-admired, and the benefits of matcha abound. From heaps of antioxidants to fitness-boosting perks, this yummy green stuff is your new best friend!)
YIELDS
6 mini bundt cakes
PREP TIME
COOK TIME
TOTAL TIME
- FOR THE CAKES:
- 1 3/4 cup all-purpose flour
- 1 cup sugar
- 3 teaspoons matcha
- 1 teasppon baking soda
- 1/2 teaspoon salt
- 1 cup soy milk (or other vegan milk)
- 1/3 cup canola oil (or other oil)
- 1 teaspoon vanilla extract
- FOR THE GLAZE:
- 2/3 cup powdered sugar
- 1 teaspoon matcha
- 4 teaspoons soy milk (or other vegan milk)
- 1 teaspoon vanilla extract
Directions
1. Preheat oven to 325°F.
2. Coat the mini cake molds (I used canola spray oil).
3. Combine flour, sugar, matcha, baking soda, and salt in a bowl; set aside.
4. In a separate bowl, mix vegan milk, oil, and vanilla extract with a hand or stand mixer.
5. Slowly add dry ingredients to wet ingredients and mix.
6. Bake for 30 minutes or until a wooden pick is inserted and comes out clean. Invert onto a wire rack and let cool.
7. While the mini cakes are cooling, mix the powdered sugar and matcha with 4 teaspoons of vegan milk and 1 teaspoon of vanilla extract for the glaze.
8. Pour the glaze over the cakes, and enjoy!
Also by Estella: Yay, Daisy Ridley Is Vegan! Plus 4 Reasons Vegans Will Love Star Wars: The Last Jedi
Related: Ginger Matcha Green Tea Cupcakes
Vegan Vanilla Coconut Matcha Tea Latte
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Photos: Estella Ramirez
