2 cups whole wheat pastry flour, white whole wheat flour, or unbleached white flour
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons green matcha tea or other powdered green tea
1 1/4 cups sugar or sucanat
1 cup vegetable oil
Ener G egg replacer or flaxseed/water equivalent of 3 eggs
1 1/2 teaspoons vanilla
1 cup plain vegan yogurt
1 1/4 cups powdered sugar
2 tablespoons green matcha tea or other powdered green tea
2 tablespoons vegan butter (I use Earth Balance whipped spread)
1 (8 ounce) package vegan cream cheese (I love Tofutti brand)
1 1/2 teaspoons nondairy milk
1. Preheat oven to 350 degrees F. Spray a lasagna pan with cooking spray (or, if you prefer a layer cake, make two cakes in 9" pans). Mix together the flour, baking soda, salt, and green tea powder; set aside.
2. In a large bowl, beat together sugar, oil, and egg substitutes until smooth. Mix in vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until everything is wet. Pour batter into prepared pan(s).
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
4. To make green tea frosting: Put all frosting ingredients in a blender and blend until they are completely mixed together. When the cake(s) are cool, frost/layer away.
Optional: 1 cup adzuki beans (small red beans), soaked overnight and boiled until tender, can be folded into batter before it is put into the pans. Pat dry and allow to cool before use.