Preheat the oven to 180 degrees (top and bottom heat). Grease a Gugelhupf/bundt cake tin with vegan butter or neutral coconut oil.
First mix the dry ingredients in a bowl. Mix the oat milk with the apple cider vinegar and let it rest for 2 minutes. Then add the oil and syrup and mix with the dry ingredients to form a smooth batter.
Pour half of the batter into the greased form.
Whisk the Matcha into the rest of the batter and pour into the mold as well.
Use a fork to mix the Matcha batter with the base batter. Bake in the oven for 40 minutes. Allow to cool completely, then turn out of the mold.
Optional:
Top with melted Health Bar Matcha chocolate and garnish with chopped hazelnuts!
