INGREDIENTS

• Matcha Vanilla Cake
• • 1½ cups all purpose flour
• • 1½ tsp baking powder
• • ½ tsp salt
• • 1 cup sugar
• • 1 tsp vanilla or seeds from ½ vanilla bean
• • 2 eggs
• • ½ cup alternative milk mixed with 2 Tbsp of lemon juice
• Matcha Marble
• • 2 Tbsp granulated sugar
• • 2 tsp Aiya Culinary Grade Matcha
• Matcha Buttercream Frosting (dairy free)
• • ¾ cup organic shortening (you can also use regular butter)
• • ¼ cup vegan butter
• • 1¾ cup organic shortening (you can also use regular butter
• • ½ tsp vanilla
• • ¼ to ½ tsp Aiya Culinary Grade Matcha
• • Pinch of salt
• Decoration
• • Matcha dusted Jimmy Sprinkles
• • Aiya Culinary Grade Matcha

DIRECTIONS

• Matcha Vanilla Cake
• 1. Preheat oven to 350°F
• 2. Grease a 9×9 square baking pan and place a sheet of parchment on the bottom.
• 3. Pour a spoonful of Matcha powder over Jimmy sprinkles and stir to coat and color green, then set aside.
• 4. Mix Matcha and sugar together for Matcha marble. Set aside.
• 5. Pour flour, baking powder and salt together in a glass bowl and stir until combined. Set aside.
• 6. Then, in the bowl of a stand mixer (or use hand mixer), mix butter and sugar together until fluffy.
• 7. Beat in vanilla and eggs until combined.
• 8. With mixer on medium, pour ⅓ dry ingredients into the egg mixture. Then add ⅓ of the milk, mixing in-between. Continue to alternate dry ingredients and liquid until both are completely mixed into the batter and the batter is well combined.
• 9. Once the cake batter is combined, pour ⅓ of the batter into the parchment lined baking pan, topping with a spoonful of the Matcha and sugar marbling mixture.
• 10. Topping with additional batter and Matcha and sugar mixture, repeating these steps to create the marbled design.
• 11. Pour any remaining Matcha sugar on the top of the cake, using a toothpick to swirl it into the batter.
• 12. Bake for 32-35 minutes, or until a toothpick comes out clean.
• 13. Allow to cool fulling before decorating with frosting.
• Matcha Buttercream Frosting (vegan dairy free)
• 1. Mix shortening, butter and sugar together in the stand mixer on medium speed.
• 2. Then add the Aiya Culinary Grade Matcha powder, vanilla and salt.
• 3. Mix until light and fluffy.
• 4. Use an offset spatula to transfer the frosting to the cooled cake.
• 5. Decorate by spreading the frosting over the cake from right to left to create a swirled design.
• 6. Garnish with Aiya Culinary Grade Matcha powder and Matcha dusted jimmy sprinkles.