Vegan strawberry layer cake with organic matcha

The recipe that Sabine presents to us today is a delicious spring cake for 8 people. It's a super elegant, vegan cake that allows you to fully enjoy the first strawberries of the season.

For 1 cake (you need to make 2):

• 200 g of organic T45 flour
• 2 teaspoons of organic cooking matcha
• 1 sachet of organic yeast
• 250 ml of organic soy milk
• 1 teaspoon of organic cider vinegar
• 80 g of organic brown sugar
• 100 ml of organic chickpea juice, stiffened
• 100 g melted organic vegetable margarine
• 500 g of organic strawberries + a few for decoration 🍓

For the icing:

• 800 g of organic soy yogurt
• 110 g of organic vegetable margarine at room temperature
• 100 g of organic icing sugar
• 1 teaspoon of ultra-premium organic matcha
• 1/4 teaspoon organic ultra-premium matcha tea

The day before, pour the soy yogurt into a colander covered with a tea towel. Cover the yogurt well with the tea towel, put a weight on it and leave it in the fridge overnight. Your yogurt will drip off and become more compact and creamy. In the morning, put it in a salad bowl with the vegetable butter, icing sugar and whip with an electric mixer (or with your pastry processor). Once everything is well incorporated, set aside in a cool place.

Prepare 500 g of strawberries by cutting them into slices. Book.

Preheat the oven to 180 ° C.

In a bowl, combine the soy milk and apple cider vinegar. Leave to rest for 10 minutes. The mixture will curdle and this will add softness to our cake. This is the buttermilk technique, which is usually done with cow's milk, but also works with soy milk.

In a bowl, combine the flour, baking powder, brown sugar and organic cooking matcha. Add the melted margarine and soy milk. Add the chickpea juice whipped into snow and mix to obtain a homogeneous paste.

Butter an 18 cm springform pan.

Place in the bottom of the mold, a round of parchment paper rising slightly on the inside walls of the mold (this avoids any risk of the dough overflowing).

Pour the preparation into the mold and bake for about 30 minutes. Unmould and let cool on a rack. If necessary, cut the top of the cakes with a sponge cake or a large knife so that it is flat.

Do the same for the second cake.

For mounting :

Divide the icing among 4 bowls:

• 2 bowls with icing without matcha tea
• 1 bowl with the icing + 1 teaspoon of ultra-premium organic matcha tea and mix.
• 1 bowl with the icing + 1/4 teaspoon of ultra-premium organic matcha tea and mix.

For assembly, place your first cake on the serving plate. Top with a layer of icing (no matcha tea). Arrange inside this circle of frosting a layer of strawberries. Place the second sponge cake and repeat the operation.

To get an ombré, do the following:
Frost the top of the cake with the lightest color without spilling too much into the sides of the cake.
On the sides of the cake from the top to the middle, put the intermediate color (icing + 1/4 teaspoon of ultra-premium organic matcha tea) and from the middle to the bottom, the darkest color (icing + 1 ultra-premium organic matcha tea teaspoon).

Using a large flat spatula or, failing that, a large ruler, even the edges by scraping, without pressing too much so as not to remove all the icing. The icing will flatten out and the colors will gradually blend together to obtain a nice gradient.

Decorate the top of the cake with a few strawberries.

Place in the fridge until ready to serve

Good tasting !