Sage's Strawberry Matcha Cake

Prep Time: 20 minutes; 30 minutes cook time | Serves: 8

Ingredients:

Cake:

• 1/2 cup almond meal
• 1/2 cup gluten-free flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup coconut sugar
• 1/2 cup soy milk (or milk of choice)
• 1/4 cup coconut oil or melted butter
• 2 teaspoons Noa matcha powder

Ganache:

• 3/4 cup white chocolate chips
• 3/4 cup heavy (whipping) cream
• 2 tablespoons Lyons Raw Strawberry Powder

Instructions:

1. Preheat Oven: Preheat the oven to 160°C and line a small baking dish with baking paper.

2. Whisk Eggs & Sugar: In a stand mixer or with a handheld mixer, beat the eggs and coconut sugar until light and doubled in size. Set aside.

3. Combine Dry Ingredients: In a separate bowl, mix together the almond meal, gluten-free flour, baking powder and baking soda.

4. Fold Batter: Gently fold the dry ingredients into the egg mixture in thirds until fully incorporated.

5. Add Liquids & Matcha: Add the matcha powder, milk and coconut oil (or butter), and mix until smooth.

6. Bake: Pour the mixture into the prepared baking dish and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Allow the cake to cool completely.

7. Prepare Ganache: Place the white chocolate chips and strawberry powder into a heatproof bowl. Heat the cream until just boiling, then pour it over the chocolate. Let it sit for 5 minutes, then stir until smooth.

8. Chill & Whip: Cover the ganache with plastic wrap and chill in the fridge for 1–2 hours. Once chilled, whip for 2–3 minutes until light and fluffy.

9. Top & Set: Spread the whipped ganache over the cooled cake and refrigerate for 20–30 minutes before serving.