Matcha cake

• Preheat the oven to 340°F/170°C and line an 8x8 inch square pan with parchment paper. Set aside.
• In a bowl, whisk together all purpose flour, salt, baking soda, baking powder, and matcha powder. Set aside.
• In a separate bowl, mix together the sugar, olive oil, unsweetened almond milk, and apple cider vinegar. Add the dry flour mixture and stir only until just combined.
• Pour into the prepared pan and bake for 28 to 30 minutes. Let the cake cool completely before taking it out of the pan.
• While the cakes are cooling, pour the chilled coconut whipping cream into a large bowl and whip until you get stiff peaks using a hand mixer, about 3-5 minutes. Keep it in the refrigerator until ready to use.
• Divide the chilled cake into 6 portions. Slice each portion into 3 equal pieces. Take a piece and place it at the bottom of a jar or glass. Drizzle some coconut matcha sauce over the cake, and spread some coconut whipped cream on top. Add another layer of cake, then matcha sauce, and then whipped cream. Repeat the step one last time, ending with a layer of cream. Repeat for the other 5 portions.
• Cover each jar or glass with plastic wrap and chill in the fridge for at least an hour. When you're ready to serve, dust the tops with some matcha powder.