Plant-Based Matcha Bundt Cake
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
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.