Tuesday, April 6, 2010

Vegan Soy cake with matcha green tea frosting





We love to travel a lot. Last year we went to Japan and I was fascinated towards the soy doughnuts. They are not as sweet and soft as the regular doughnuts you find in America. I wondered if you can find soy doughnut, why not soy cake. So I became adventorous in creating this soy cake recipe. There is a saying" Try and Try till you succeed". Be persistent till you succeed.

With lots of trial and error, I was able to create a delicious moist, mouth watering soy cake good for any occasions and can be served with tea or coffee or just plain.

Matcha refers to finely-milled green tea. The cultural activity called the Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. Now it is available at online stores and more.




1 cup multi-purpose flour(maida)
1/2 cup fermented soy flour(available at Asian market)
1/2 Cup Sugar or sugar substitute
2 Tsp. Baking Soda
1/4 Tsp. Salt
1/2 Tsp nutmeg
1/4 tsp cinnamon powder
3/4 Cup Soy Milk(plain)
1/3 Cup Vegetable Oil

Green tea frosting
1 cup sugar
4-5 tblsp drops of water
3 gms of matcha green tea(powdered)


Preheat oven to 350 degrees & grease a baking pan of your choice.I preferred round.
In a bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. Mix thoroughly and create a deep impression in the center.
Place the milk, oil, in the well and mix gently till the mixture blend together.
Pour into prepared baking pan and top with green tea frosting. Bake for 30-35 minutes


Frosting:

Heat the sugar on a low flame. Slowly add water and then add green tea. Mix all the concoction together till it forms a thick consistency and top
the soy cake with green tea frosting.
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