Plant-Based Matcha Bundt Cake

20 servings

Easy

100

This moist and flavorful vegan cake is the perfect weekend or afternoon tea treat, and the gorgeous green swirl makes it a stunning dessert table display.

Ingredients

How to Prepare

Utensils

For the baking tin

Gugelhupf tin (Ø 22 cm)

Ingredients

For the baking tin

butter or oil

For the batter

400 grams

flour

1 package

Dr. Oetker Baking Powder

37 grams

Dr. Oetker Original Pudding Vanilla Flavour

200 grams

caster sugar

1 pinch of

salt

160 ml

rapeseed oil

320 ml

oat milk

1 tbsp

Dr. Oetker Vanilla Extract

To colour the batter

1.5 tbsp

matcha green tea powder

0.5 tsp

curcuma (i.e., turmeric)

To decorate

100 grams

icing sugar

30 ml

maple syrup

matcha green tea powder

How to Prepare:

Total:

100 min

Prep:

30 min

Bake:

70 min

Preheat your oven. Generously grease the inside of your Bundt tin.

Top/Bottom Heat: 170°C
Fan Assisted: 150°C

Place all the ingredients in a bowl and blend for 2 minutes until creamy and smooth.

Evenly halve the batter and mix one half with matcha tea and curcuma (i.e., turmeric).

Alternately add both batters into the Bundt tin.

Lightly fold the mixture together with a fork.

Bake the cake until a skewer inserted into the centre comes out clean. Once baked, place the cake on a cooling rack for 10 minutes. To remove the cake from the tin, invert the cooled cake onto the cooling rack or a serving plate - it should easily come out.

Rack position: Middle rack

Baking time: about 70 - 75 Minutes

To decorate, sift the icing sugar into a bowl and mix it with maple syrup. Spoon the icing over the Bundt cake allowing the icing to drizzle down the sides. Sift a little matcha tea over the cake and leave for a few minutes to firm up the icing, before serving.