Confectioners’ sugar (optional, for dusting)<\/li>\n<\/ul>\nSteps<\/h2>\n
Preheat your oven to 325 degrees F (160 degrees C).<\/p>\n
Grease an 8″ or 9″ round cake pan or Springform pan. It’s much easier to get the cake out of the Springform, so if you have one on hand I highly recommend using it.<\/p>\n
In a large bowl, mix together the flour, sugar, baking soda, and matcha powder. If you’re in a particularly humid climate you can sift them, but in a dryer area simply whisking them together will suffice.<\/p>\n
In a separate vessel (a large Pyrex measuring cup works well for this), mix together the water, vinegar, oil, and vanilla. Mix them quickly to incorporate the oil and water, and then pour the liquids into the dry ingredients and whisk until you have an\u00a0evenly green batter. You may need to add a tablespoon or two more of water at this point, if the batter is too stiff. It should be thick but still liquid enough to pour.<\/p>\n
Pour the batter into your prepared pan and place on the middle rack of the oven.<\/p>\n
Bake it for\u00a0approximately 25 minutes, depending on your oven. I warn you now – the cake will<\/strong> be brown around the edges and possibly even all the way through; it’s simply the matcha exposed to the heat getting slightly toasted and it won’t impact the taste. A skewer inserted in the middle of the cake should come out clean (or with a few dry crumbs), and the top should bounce back if pressed on.<\/p>\n\n\t\t