Vegan Green Tea Cake

Cake:
2/3 cup soy milk
1/3 cup carrot juice
1 tbsp apple cider vinegar
2 tbsp canola oil
1/2 tsp almond extract
1 cup unbleached flour
3/4 cup sugar
2 tsp Ener-G egg replacer
1 tbsp matcha
1 tsp baking soda
1/8 tsp salt
Icing:
2 tbsp vegan butter
1 cup powdered sugar
1-2 tbsp soy milk
1/8-1/4 tsp matcha
1/4 tsp almond extract
Drop of vanilla extract

Preheat oven to 400 F and grease an 8×8 pan. In a large measuring bowl, whisk all liquid ingredients together. Let sit at least 5 minutes. In a separate measuring bowl, stir together all remaining ingredients. Pour wet into dry, and stir until just evenly combined. Do not overmix. Pour into the pan and bake 25 minutes, then remove from the oven and let sit another 20 minutes to cool and achieve the correct texture.

With a mixer, beat vegan butter until smooth. Sift in powdered sugar and matcha in three portions, mixing between each. Add soy milk, almond, vanilla and beat until fluffy. Run water over both sides of a frosting spatula and spread icing evenly over the top of the cooled cake, wetting the spatula as needed.