INGREDIENTS

• Chocolate Matcha Cake
• • 1¼ cups all-purpose flour
• • 1 cup granulated sugar
• • ¼ cup cocoa powder
• • ½ cup vegan butter
• • ½ cup alternative milk (almond or oat)
• • 2 large eggs
• • 2 tsp Aiya Culinary Grade Matcha powder
• • 1 tsp baking powder
• • 1 tsp baking soda
• • 1 tsp vanilla
• • 1 tsp salt
• Matcha Frosting
• • 1½ cups organic shortening
• • 2 cups confectioners sugar (sifted)
• • 1 tsp Aiya Culinary Grade Matcha Powder
• • 1 tsp vanilla
• • Pinch of salt
• • ½ tsp oat milk
• Vanilla Frosting
• • ½ cup organic shortening
• • 1 cup confectioners sugar (sifted)
• • 1 tsp vanilla or seeds from 1/2 vanilla bean
• • Pinch of salt
• • ½ tsp oat milk
• Matcha White Chocolate Bunnies
• • 8 oz vegan white chocolate
• • 1 tsp Aiya Culinary Grade Matcha powder
• Additional Garnishes
• • Gold sugar pearls
• • Gold leaf
• • Aiya Culinary Grade Matcha Powder

DIRECTIONS

• Chocolate Matcha Cake
• 1. Preheat oven to 350°F
• 2. Lightly grease two 9” cake pans placing a circle of parchment at the bottom of each. Set aside.
• 3. In a glass bowl, mix flour, cocoa powder, baking powder, baking soda and salt together until combined. Set aside.
• 4. In the bowl of a stand mixer, or with a hand mixer, mix butter and sugar together until light and fluffy.
• 5. Mix in the eggs one at a time until fully combined, then add vanilla and Matcha powder.
• 6. Continue to mix until fully combined, scraping down the sides of the mixing bowl.
• 7. Once combined, pour flour and cocoa mixture into the sugar and butter mixture in thirds, alternating with milk.
• 8. Mix in-between each third until both the flour and milk are fully incorporated into the batter.
• 9. Pour the batter evenly between two cake pans, tapping the pans gently against a solid surface to evenly distribute.
• 10. Bake cakes for 12-14 minutes, or until a toothpick comes out clean.
• 11. Once fully baked, remove the cakes from the oven and place on a rack to cool.
• 12. Once cakes have fully cooled, use a 3” cutter to cut the cakes into even round shapes. Cover with plastic wrap until ready to assemble.
• Matcha Frosting
• 1. Fit a piping bag with a star tip.
• 2. Place organic shortening, sifted confectioners sugar, Matcha powder, vanilla and salt in the bowl of a stand mixer.
• 3. Mix the ingredients on medium low with a paddle attachment until combined.
• 4. Mix in oat milk and mix until fully incorporated.
• 5. Transfer finished frosting to the piping bag.
• 6. Set aside until ready to assemble.
• Vanilla Frosting
• 1. Fit a piping bag with a star tip.
• 2. Place organic shortening, sifted confectioners sugar, vanilla (or vanilla bean) and salt in the bowl of a stand mixer.
• 3. Mix the ingredients on medium low with a paddle attachment until combined.
• 4. Mix in oat milk and mix until fully incorporated.
• 5. Transfer finished frosting to the piping bag.
• 6. Set aside until ready to assemble.
• Matcha White Chocolate Bunnies
• 1. Heat chocolate in a double boiler or microwave on 30 second intervals until fully melted.
• 2. Stir in Matcha powder until well combined and a soft shade of green.
• 3. Cool slightly.
• 4. Transfer Matcha white chocolate to a piping bag.
• 5. Pipe the Matcha white chocolate into the cavities of a festive bunny silicone mold.
• 6. Transfer to the fridge to harden.
• 7. Remove cooled bunnies from silicone mold and keep chilled until ready to decorate.
• Assembly
• 1. Pipe Matcha and vanilla frosting on the top of one chocolate cake round cutout. Dust with Culinary Grade Matcha.
• 2. Place a second layer of cake on top of first layer of frosted cake.
• 3. Pipe Matcha and vanilla frosting on the top of the second cake round. Dust with Matcha powder, then place one matcha white chocolate bunny on top.
• 4. Decorate with edible gold leaf and gold sugar pearls.
• 5. Repeat steps for all mini cakes, then cover and transfer to the fridge.
• 6. Allow cakes to come to room temperature when ready to serve.
• 7. Serve on small dessert plates and enjoy!