Refined-sugar free matcha cake!

A recent trip to the local "hippie" store saw me bringing home my first ever tin of matcha powder, which called to mind the green tea castella cakes which were ubiquitous in our old neighbourhood. I thought I'd try adapting the refined-sugar free cake recipe I developed several years ago. This version, then, uses:

• ⅔ c. coconut milk
• ½ t. apple cider vinegar
• 1 c. pitted dates (the Medjool ones were unavailable), soaked and drained
• ⅓ c. avocado oil
• 2 t. vanilla extract
• 1 c. packed all-purpose flour
• 1 T. matcha powder
• ¾ t. baking powder
• ½ t. baking soda
• ¼ t. salt

This cake was baked in a greased loaf pan for about 20 minutes at 325° F. The cake is very lightly sweet, tender and fluffy. It's a hit!