Matcha + Funfetti Cake Because...

it's my birthday!!!!!! yay!!! i turn 16 today which is a weird age. i'm now able to drive (wooo!)...well at least learn to anyway. facebook reminded me (and everyone else) that it was my birthday and i was showered with presents (thanks family!!) and wished happy birthday about a moooollion times :D

here's a list of things that happened on my birthday:

i had a music rehearsal and turned an adele number into a country one!?!?

i read the romeo part (horribly) in english class and was super suave about it

we had vietnamese food for dinner. yay pho!!!!

somehow my ipod account new exactly which songs i wanted it to play?!?!

i got a captain america card!!1!!!!1!!

mum made me a fake cake out of a mound of strawberries, mini meringues and chocolate shavings. it was fabulous. 

belle brought mini-caramelo koalas to period four

i ate some matcha mini cake :) :)

now i nearly didn't post this recipe (because ew those photos) but this is no joke the best vegan cake i've made this year and tbh i didn't think you'd all care about shotty pics for one time. also it's my birthday, and i wanted to talk to you all :) hugs and love!!! 

notes: this cake is based off this one here, but with a few changes to make it vegan & gluten free. it's a perfect size for two (or one really, let's be honest). use your preferred gluten free flour blend (mine was self-raising already - if yours is not, add 1 tsp baking powder and 1 tsp bi-card soda as well). 

Matcha mini cake

{serves 2}


8 tbsp gluten free self-raising flour

2 tbsp vegan butter

2 tsp vanilla extract

1 1/2 tsp matcha powder

1 c castor sugar

1 tbsp vegetable oil

2 tbsp unsweetened almond milk

200g vanilla buttercream frosting

sprinkles!! (optional, but i mean, sprinkles)

let's bake!

mix all the ingredients in a stand mixer until pale and thick. pour the cake mix into a lined 22cm cake tin and bake for about 30-40 minutes or until a skewer comes out clean. 

using a cookie cutter (or similar) cut out four rounds of cake. assemble by layering cake and frosting, before crumb coating the outside and leaving it semi-naked (i have a thing for semi-nude cakes but it's up to you :D ) 

top the cake with a shit load of sprinkles and light a candle because eeetz ma birthday!!! 


- jess :)

p.s. thanks to almond breeze for sponsoring this post! a shout out to the companies who keep up and running!