Matcha Apricot Cake

Ingredients for 18 cm springform pan

  • 200 g spelt flour
  • 120 g unrefined sugar (e.g. coconut blossom sugar or raw cane sugar)
  • 1 heaped tbsp Matcha powder
  • 1,5 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 150 ml plant-based milk (room temperature)
  • 50g vegan butter
  • 30 g liquid deodorized coconut oil

topping

  • 400g apricots (fresh or from the jar)

Preparation:

Preheat the oven (fan oven at 180°C).

Mix the dry ingredients in a bowl. Heat the butter in the saucepan until melted and remove from the heat. In a separate bowl mix melted butter, milk and melted coconut oil and add to the dry ingredients. Mix well to form a dough.

Pour the batter into a greased springform pan. If necessary, core the apricots and cut into slices. Spread on the cake.

Bake for 50-60 minutes. Leave to cool and then remove from the mold.

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