(serves 4 people)

You need:

• 1/3 cup brown rice flour
• 2 tbsp almond flour
• 2 tbsp raw cacao powder
• 2 tsp cornstarch or arrowroot powder
• 1/2 tsp baking soda
• a pinch of salt
• 1/4 cup coconut sugar
• 1/4 cup hot water
• 1 large egg
• 4 tsp good quality olive oil
• 2 sticks/230g unsalted butter
• 1 1/2 cup powdered sugar
• 1 tsp matcha powder
• 1 vanilla bean, seeds
• raspberries

How to make it:

1. Grease three 10cm mini cake tins with coconut oil. Coat them with a pinch of cacao powder and set aside. Preheat the oven to 350F/180C.

2. With a stand mixer, whisk the egg. Add sugar and whisk again until slightly thickened. Add the olive oil, mix, and then the hot water. Mix one more time and set aside.

3. In a second bowl combine all of the dry ingredients. Add to the wet mixture and combine until there are no dry spots left.

4. Fill the tins halfway and if you like, press a few raspberries into the batter. Place into the oven and bake for 25 minutes.

5. When the time is up, insert a tester. If it comes out clean, the cakes are done. Leave to cool for 5 minutes before removing from the tins. Further cool on a wire rack.

6. Prepare the buttercream. Combine the butter, powdered sugar, vanilla, and matcha in a bowl. Cream until smooth. Scoop into a piping bag.

7. When the cakes have cooled down, you can either choose to cut off the tops, to create a steady and straight cake, or you leave them like this which makes for a slightly more imperfect cake (which I love with these minis).

8. Pipe the buttercream on top of each separate layer. Stack them and place raspberries on the upper cake. Enjoy!