Oral Allergy Syndrome Friendly Vegan Matcha Cake
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the cake
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp matcha powder, sifted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup organic cane sugar
- ½ cup vegan butter, softened
- ⅓ cup unsweetened applesauce
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked applesauce in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid applesauce, tap it and change its rating to Red.
- 1 tsp vanilla extract
For the frosting
- 1 cup vegan butter, softened
- 3 cups powdered sugar, sifted
- 2 tsp matcha powder, sifted
- 3 tbsp full-fat coconut milk
- ¼ tsp salt
For serving
- 1 tsp matcha powder, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- 2
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!