Vegan Matcha Pear White Chocolate Layer Cake (gluten free)
I tend to make things based on what I have on hand, and last weekend I knew I wanted cake, and I knew I wanted to include matcha. But the other components had not fallen into place yet. I was thinking about it all day at work on Saturday and then finally when I was shopping for my groceries afterwards I saw the perfectly ripe pears. They were calling my name. They sounded so good to me at that moment. So...I thought why not pair the matcha with the pears in a cake? Maybe add in a little white chocolate in the frosting for good measure too!
I was excited about this one! I love trying new flavor combinations and this one was going to be wonderful, I could feel it. For the cake batter, I added pureed pears to keep it moist once baked, and a bit of earthy matcha as well not wanting to limit it just to the frosting. It smelled amazing and I needed to make a frosting that was just as much so. I did not have any young coconuts at the time, and I know you all sometimes appreciate when I use easier to find things in my recipes so I went with organic coconut milk for the creamy part of the frosting along with coconut butter to thicken pureed pears. Adding pears to frosting? Yes! It worked too, adding extra sweetness and bulk without being entirely coconut or having to add cashews. So I kept this nut free as well. Some cacao butter also made its way into the frosting to give it a hint of white chocolate along with the earthy matcha and it was heavenly.
Vegan Matcha Pear White Chocolate Layer Cake (gluten free)
2 6 inch cake pans
2 Tbsp matcha powder
2 cans organic full fat coconut milk, chilled
2 cups peeled, diced fresh pears
3/4 cup raw coconut nectar, maple syrup or agave nectar
1/2 tsp sea salt
2 Tbsp matcha powder
2 tsp pure vanilla extract
1 1/4 cups coconut butter, warmed to liquid
1/3 cup raw cacao butter, warmed to liquid**Garnish:
Matcha powder
Chopped Raw Matcha White Chocolates
Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with coconut oil so that the cake doesn't stick and line the bottom of the pan with a piece of parchment fit to the pan.
Whisk flour, baking soda, sea salt, sugar and matcha powder in a large bowl to blend well.
Whisk oil, coconut milk, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 25-30 minutes.
Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.
When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second. Repeat the frosting, then another cake layer, then more frosting then the last cake layer. Spread frosting over the top and down the sides of the cake. Dust the top of the cake with matcha (I put mine in a fine meshed strainer and tapped it over the top) and matcha white chocolate if desired. Store cake in the fridge.
**If you can not get cacao butter, you can substitute more coconut butter or coconut oil.
