Ingredients (makes 1 bundt cake OR 2 dozen cupcakes):

• Dry Ingredients:
  • 1 1/2 Cups sorghum flour
  • 1 1/2 Cups potato starch
  • 1 1/2 Cups sugar
  • 1 Tablespoon xanthan or guar gum (if you are gum intolerant use 1 Tablespoon ground chia seeds)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
• Wet Ingredients:
  • 2 Cups non-dairy milk
  • 4 Tablespoons olive oil
  • 2 Tablespoons maple syrup
  • 4 teaspoons matcha powder
  • 1 teaspoon vanilla extract
• Coconut Green Tea Drizzle
  • 1/4 Cup coconut oil, melted
  • 4 Tablespoons confectionery sugar
  • 2 Tablespoons shredded coconut
  • 2 teaspoons matcha powder

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl combine your dry ingredients and whisk to incorporate all ingredients and remove any clumps.  Add in your wet ingredients and stir to combine.  Grease your bundt pan (or muffin tins) and pour in your batter (if using muffin tins, fill 2/3 way full).
2. Pop your pan in the oven for about 30 minutes, until golden.  To ensure proper baking test with a toothpick; insert a toothpick into the center and if it pulls out clean your cake is ready!  Let cool.
3. To prepare your coconut green tea drizzle, combine all ingredients in a blender and blend until smooth.  Drizzle over cooled cake and sprinkle with coconut flakes, if desired.

4. Enjoy eating whole!