Vanilla Matcha Cake

Set oven to 350F (175°C) and grease two small cake pans. In one bowl, mix the dry ingredients (gluten free flour blend, coconut sugar, sea salt, baking powder) until uniform. In another bowl, mix the wet ingredients (canned full fat coconut milk, coconut yogurt, maple syrup) until thoroughly combined. Add the wet ingredients to the dry ingredients and combine by folding with a spatula. Pour batter into the two pans and bake for 35-40 minutes or until golden brown.

While the cakes are cooking, make the frosting by beating all frosting ingredients (softened vegan butter, powdered sugar, oat milk, vanilla, matcha powder) with a hand mixer on high. Feel free to exclude the matcha powder if you want a plain vanilla icing in the center (you can make the frosting, remove 1/3 of it from the bowl and place aside, then add the matcha for the remaining amount). Once the cakes are baked and cooled, layer the frosting on top of one cake and place the other on top. Ice with the remaining frosting. Decorate with whipped cream peaks and more matcha powder sprinkled on top, if desired.