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.
Top with melted Health Bar Matcha chocolate and garnish with chopped hazelnuts!