Matcha Cake

1. Line a baking loaf with parchment paper and preheat oven to 170C. 
2. In a large bowl combine vegan melted butter, vegan yogurt, oat milk and granulated sugar. Mix until smooth. Add in the flour, baking soda, baking powder and matcha powder. Mix until well combined.
3. Pour into the lined loaf pan and bake for 25-30 minutes. Once baked, allow to cool completely.  

Blueberry Jam 

1. Add all the blueberry jam ingredients into a saucepan, and bring to a boil. Turn down to a simmer, mash the blueberries with a fork or potato masher and cook for 8-10 minutes. Allow to cool.

Blueberry Swirled Ice Cream

1. Grab the ice cream tub. Remove 1 3/4 cups of the plain vanilla ice cream. Pop into a plastic container and freeze. Add 1/2 cup of homemade blueberry jam into the remaining ice cream. Fold together 3-4 times, no more! We want the swirls from the blueberry to be visible! Pop back into the freezer to freeze for 2-4hrs. 

Assembly 

1. Line the loaf pan with two layers of plastic wrap.
2. Grab your cooled matcha cake. Cut into 3 slices, horizontally. Place one slice into the lined loaf pan. Dollop half of the blueberry swirled ice cream over, and with an offset spatula, gently spread it into an even layer. Place the second layer of match cake on top. Add the blueberry-swirled ice cream on top, and spread it into an even layer. Place the final layer of matcha cake on top. Add the remaining 1 3/4 cup of plain vanilla ice cream on top. Spread into an even layer. Cover the top of the cake with plastic wrap and freeze overnight or for at least 4-5 hrs. 
3. Remove from the freezer, pull off the plastic wrap, and dollop more of that blueberry jam on top with fresh blueberries. Cut into slices and enjoy!