Whisk the egg yolks with sugar for 10 minutes or until they form a thick creamy batter.
Ingredients List
Medium Eggs
6
Unrefined Brown Sugar
200g
Almond Flour
200g
Rice Flour
200g
Baking Powder
20g
Matcha Powder
25g
Soy Yogurt
120g
Arrowroot Powder
20g
Water
35mL
Almond Milk
310mL
Almond Extract
1tsp
Salt
1pinch
STEP 2
Combine almond flour, rice flour, baking powder, and matcha powder in a separate bowl.
Ingredients List
Medium Eggs
6
Unrefined Brown Sugar
200g
Almond Flour
200g
Rice Flour
200g
Baking Powder
20g
Matcha Powder
25g
Soy Yogurt
120g
Arrowroot Powder
20g
Water
35mL
Almond Milk
310mL
Almond Extract
1tsp
Salt
1pinch
STEP 3
Incorporate the flour mix into the beaten eggs and add yogurt and arrowroot mixed with water.
Then, pour warm milk and almond extract and stir until well incorporated.
Ingredients List
Medium Eggs
6
Unrefined Brown Sugar
200g
Almond Flour
200g
Rice Flour
200g
Baking Powder
20g
Matcha Powder
25g
Soy Yogurt
120g
Arrowroot Powder
20g
Water
35mL
Almond Milk
310mL
Almond Extract
1tsp
Salt
1pinch
STEP 4
Whip the egg whites with salt until they form firm peaks and then fold them into the cake batter with the help of a spatula.
Ingredients List
Medium Eggs
6
Unrefined Brown Sugar
200g
Almond Flour
200g
Rice Flour
200g
Baking Powder
20g
Matcha Powder
25g
Soy Yogurt
120g
Arrowroot Powder
20g
Water
35mL
Almond Milk
310mL
Almond Extract
1tsp
Salt
1pinch
STEP 5
Bake the matcha cake in a spring-form round tin at 180°C (355°F) for 35-45 minutes. Allow cooling down and garnish with coconut flakes, dusted matcha, and blueberries. Enjoy!