A perfect blend of zesty lemon and earthy matcha, this marble loaf is a feast for the eyes and the taste buds. With its soft, fluffy crumb and swirls of flavor, it’s topped with a luscious, creamy frosting made from coconut cream and cashews for a vegan-friendly finish. This elegant loaf is as beautiful as it is delicious—a dessert that’s sure to impress!

Ingredients:

For the Cake:
- 2 cups – All purpose flour
- 1 cup – Caster sugar
- 1.5 cup – Almond milk
- ¼ cup – Corn starch
- ¼ cup – Lemon juice
- 1 tsp – Lemon zest
- 1 tbsp – Matcha
- 1 tsp – Vanilla extract
- 1.5 tbsp – Baking powder
- ½ cup – Vegetable oil
- ¼ tsp – Salt
For the Frosting:
- ½ cup – Chilled coconut cream
- ½ cup – Soaked cashews
- ½ tsp – Lemon zest or lemon extract
- ¼ tsp – Salt
- 2 tbsp – Powdered sugar
Method:
- Preheat the oven to 180 degrees Celsius. Grease and line a loaf pan.
- In a bowl, sift together the flour, corn starch, baking powder, and salt.

- In another bowl, whisk together the sugar, vegetable oil, and almond milk until frothy.
- Add the lemon juice and vanilla extract to the wet mixture and whisk again.

- Gradually add the dry mixture into the wet mixture, stirring with a spatula until a smooth batter forms.
- Take out 1/3 of the batter and place it into a separate bowl. Add the matcha powder to the 1/3 batter and mix until well combined.

- To the remaining 2/3 of the batter, add the lemon zest and fold it in until evenly mixed.
- Start layering the batter in the loaf pan by adding a little bit of the lemon batter to the pan, followed by a layer of matcha batter. Alternate between the lemon and matcha batters until all the batter is used up.

- Bake the loaf for about 40 minutes or until a skewer inserted into the center comes out clean.
- Allow the loaf to cool to room temperature.
- To make the frosting, place all the ingredients into a blender jar and process for 3-5 minutes until you get a smooth mixture.
- Spread the frosting over the top of the loaf in dollops, then slice and enjoy!

