last cake of summer.
packing up all my things from NY to CA to Tokyo as I stand by my pioneering ways + to be a better writer/journalist, one must do brave things + be the first to do them. As I write a new book draft, we finish writing//shooting our Vogue mini series + NHK + Olympic content. We’re secretly re-launching the #podcast in TOKYO!
Grateful for you, the little things I take notes +to all my girls who called this week: Dana, Chrissie, Steph, Cecelia, Meesh+ Chrystal .. I love youuu to the moon.
Gifts 🎁: Use CODE SUMMER20 at TheMatchaShoppe.com today + support a local artist.
new cake 🍰 recipe below for you! If you’ve got one person to make a cake for, consider yourself lucky. See you in Tokyo💋Candice
Vegan Matcha Coconut Cake
One 8” or 9” round cake or double to make a two-layer cake
1 3/4 cups gluten free flour
3/4 cup almond meal
1/4 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon apple cider vinegar
2 tablespoons multi-colored rainbow sprinkles/2 tablespoons @matchalovepowder for a matcha cake!
Pre-heat the oven to 350°F. Coat 1 9-inch round cake pans w baking spray.
In a mixing bowl whisk wet ingredients: unrefined coconut oil, white sugar, banana, water + vanilla extract.
In another mixing bowl, add dry ingredients: gluten free flour, almond meal, and salt. Gently add the dry ingredients into the wet bowl, mix
In a small bowl, combine baking soda and apple cider vinegar mixture, allow the mixture to fizz and fold into the cake. Gently fold in the multi-colored sprinkles or matcha — try both!
Pour the batter into cake pans, place into 350 degree oven + bake for 33 minutes, or until the top is golden. Cool.
For the Creamy Coconut Icing
2 1/4 plus 2 tablespoons cups powdered confectioner’s sugar
2 tablespoons unrefined coconut oil
3 tablespoons unsweetened almond milk
2 teaspoons apple cider vinegar
2 tablespoons rainbow sprinkles, to top!
In a large mixing bowl, add all ingred & mix well 💋🍰