INGREDIENTS

• Grain Free Matcha Cake
• • 1¾ Cup Paleo Flour
• • 2 Tbsp Aiya Culinary Grade Matcha Powder
• • ½ tsp Baking Soda
• • ¼ tsp Salt
• • 3 Eggs Yolks and Whites Separated
• • ½ Cup Melted and cooled Vegan Butter
• • ½ Cup Maple Syrup
• • ½ Cup Nut Milk at room temperature
• • 1 tsp Vanilla Extract
• • 1 tsp Apple Cider Vinegar
• Vegan Kinako Pastry Creame
• • 2 Cups Nut Milk
• • ¼ Cup Maple Syrup
• • 3 Tbsp Kinako Powder
• • 2 Tbsp Agar Agar
• • ¼ Cup Arrowroot Powder
• White Chocolate Matcha Glaze
• • 1 Cup Nut Milk
• • 2 Tbsp Aiya Culinary Grade Matcha Powder
• • 1 Cup White Chocolate

DIRECTIONS

• Day 1: Make the Vegan Kinako Pastry Cream
• 1. In a large sauce pan mix the milk, maple syrup and kinako together. Add in the agar agar and mix well. Then add in the arrowroot powder.
• 2. Bring to a running boil for 1 minute and then take off the heat and let it cool to room temperature.
• 3. Transfer to a bowl and cover with clink wrap. Make sure the cling wrap is placed right on top of the custard so that it doesn’t form a skin.
• 4. Put in the refrigerator until assembly time.
• Day 2: Make the Grain Free Matcha Cake
• 1. Pre-heat oven to 325°F and grease and line a 9 inch cake pan or two 6 inch cake pans.
• 2. In a large bowl combine the paleo flour, baking soda, salt and Aiya Culinary Grade Matcha. Stir well to blend.
• 3. In another bowl combine the butter, milk, maple syrup, vanilla and vinegar. Mix well and then add in the egg yolks.
• 4. In a stand mixer or using your bare arms and a whisk whip up the egg whites into very stiff peaks. It should be able to hold it’s shape and be supper fluffy and white.
• 5. Add the custard mixture into the dry ingredients and mix well. Add in one big tablespoon of egg whites into this batter to make it easier to mix in the other egg whites with out breaking down the air you whipped in it so much.
• 6. In 2 batches add in the egg whites and slowing mix it into the batter until everything is nice and smooth.
• 7. Pour into your cake pans. If using the 9 inch pan bake for 20 minutes. If using the 6 inch cake pans check after 15 minutes. Use the toothpick method to test the doneness of the cake. If the toothpick comes out clean, it’s done. If there is still cake batter on it check the cake in 2 minute intervals. You don’t want to over bake.
• 8. Cook in the cake pan for 5 minutes and then unmold the cake or cakes on to a wire rack to cook fully. You must let it cool at room temperature as the core of the cake is still baking internally.
• 9. Once it has cooled completely wrap it in cling wrap and place in the refrigerator until it’s assembly time.
• Day 3: Make the White Chocolate Matcha Glaze
• 1. Pour the milk into a small sauce pan and sift in the Aiya Culinary Grade Matcha Powder. Mix well. Bring to a slight boil on low/medium heat. Turn off the heat and add in the white chocolate. Mix well to melt the chocolate.
• 2. Transfer to a bowl to cool to room temperature and then refrigerate for at least 1 hour to get to a pouring consistency.
• Assemble the Matcha Boston Cream Pie
• 1. Place the unwrapped cake on a serving platter or cake stand and cut the cake in half if you used a 9 inch cake pan.
• 2. Spread all the custard all over the bottom layer all they way to the edges. You want some peeking out. Layer the top of the cake on the custard and press down lightly. Drizzle the Matcha glaze by starting in the middle and slowly pushing the glaze out to the edges. Put the assembled cake in the refrigerator for at least 3 hours and take out just when you are about to serve it.
• 3. Don’t forget to add a candle if it’s for a birthday!