Grease and parchment line 4- 1/8" sheet pans

Preheat the oven to 350°F

Be sure your ingredients for the cake batter are at room temperature before beginning

In a large bowl with an electric mixer cream the softened vegan butter with the granulated sugar until light and fluffy, this may take 3-5 minutes.

Sift together all the dry ingredients, (the egg replacer I use can be added directly to the dry flour ingredients). *The matcha does not get added if you are doing the Ombre style layers. But if you just want the entire cake matcha add the powder now.

Combine the milk with the vinegar and the vanilla extract - set aside to thicken.

Add about 1/3 of the dry mix to the creaming mixture and mix just until it is incorporated

Add half of the milk/vanilla mixture and mix just until incorporated

Add another 1/3 of the dry ingredients then the rest of the milk and the last of the dry ingredients.

Mix just until it is all incorporated and then pour ¼ of the batter into 1 of the prepared pans.

Add 2 teaspoons of the Matcha powder to the remaining batter and mix well.

Take out 1/3 of that remaining batter and spread it into another one of the cake pans.

Add another 2 teaspoons Matcha powder to the remaining batter and then take out half of it and spread it into another cake pan.

With the last of the cake batter add the last 2 teaspoons of matcha powder and mix well the spread into the last cake pan

Bake in a preheated 350°f oven for approximately 20 minutes or until the layers are springy to the touch when you gently press the centers.

Cool completely in the pans then remove each layer carefully, peel off the parchment paper and be sure the cakes are super cool, if not COLD before filling & icing.

Prepare the whipping cream according to the recipe or as directed on the carton of SILK.

Fill and ice the cake layers as shown in the video or as you prefer to decorate.