Preheat oven to 350 F. Using Baker’s Joy cooking spray, carefully coat each rib of the mini bundtlette pans.

In a large bowl, sift together flour, baking powder, salt, green tea powder, and chlorophyll. Set aside.

In a medium bowl, whisk together almond milk, agave nectar, canola oil, and apple cider vinegar.

Pour the wet mixture into the dry mixture. Whisk until just combined. Don’t over mix.

Using a 3 tablespoon-sized cookie scoop, scoop batter two and a half times into each bundtlette. Slam against the counter to force any extra air bubbles to the top.

Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs clinging to it.

Cool the cakes for about 5 minutes before turning out to cool fully.

To garnish and serve, top with vegan matcha royal icing by combining 3:1 confectioner’s sugar to matcha, thinned out with hot water and whisked until thick but pourable consistency is achieved. Alternatively, garnish with powdered sugar sifted through a fine-mesh strainer, or topped with a dollop of freshly whipped coconut cream with a touch of vanilla extract.