Chocolate Matcha Cake

• For the Cake:
• 150 grams Sweet Rice Flour
• 25 grams Tigernut Flour (or Hazelnut Flour)
• 25 grams Sweet Potato Starch (or Potato Starch)
• 20 grams Cacao
• 2 pieces 2 Yolks (or 2 egg replacers)
• 220 milliliters Coconut Milk
• 15 grams Honey
• 20 grams Coconut Oil, melted
• 1 tablespoon Sweet Dessert Wine (Moscato)
• 1 tablespoon Apple Cider Vinegar
• 15 grams Baking Powder
• For the Matcha Cream:
• 4 grams Green Tea Matcha Powder
• 1 tablespoon Honey
• 1 1/2 tablespoons Coconut Milk
• 30 grams 100% Dark Chocolate
• 2 tablespoons unsweetened Coconut Flakes
• 2 tablespoons sugar-free Apricot Jam

1. Preheat the oven to 350 F. Sift all the dry ingredients in a bowl and mix well.
2. Add in the yolks and the wet ingredients, mixing well in order to avoid lumps.
3. Lastly, add in the baking powder and fold it in gently.
4. Pour the batter in a cake mold (grease it with coconut oil and sprinkle some rice flour over it to prevent from sticking)
5. Bake for 40 minutes and let it cool in the oven for 10 more minutes.
6. Melt the dark chocolate in a bain-marie and, helping yourself with a spoon, shower it over the cake with a spoon. Add some coconut flakes.
7. Mix all the ingredients for the matcha cream in a small bowl, transfer it in a pastry bag and decorate the cake to your pleasure.
8. Slice the cake and enjoy it with some apricot jam!

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Taken from food52.com/recipes/50847-chocolate-matcha-cake (may not work)