Sweet Potato Matcha Cake
[Vegan, Gluten-Free]

For the Cakes:

• 2 cups steamed peeled sweet potatoes
• 1/3 cup peeled pears, steamed (or 3 tablespoon pear or applesauce)
• 1/2 cup, plus 2 tablespoons non-dairy milk
• 1 tablespoon flax powder
• 1/4 cup shelled hazelnuts, measured then milled/crushed finely
• 1/4 cup confectioners' sugar
• 2 teaspoon vanilla essence/extract
• 2 teaspoon caramel essence (optional)
• 1 medium-small banana
• Cinnamon and nutmeg, to taste
• Gluten-free flour, for dusting

For the Matcha Frosting:

• 1/3 cup cannellini/white beans or 1 steamed sweet potato
• 1/4 cup non-dairy milk
• 1 teaspoon matcha powder
• 1 teaspoon vanilla extract
• Cinnamon, to taste
• 3 tablespoon sweetener/confectioners' sugar (increase to taste)
• 1 teaspoon agave nectar (optional)

For the Chocolate Sauce:

• 2 teaspoon cacao powder
• 4 teaspoon tahini oil (the stuff that floats on top of a jar of tahini) or coconut oil
• 1 teaspoon vanilla essence
• 1-2 teaspoon agave nectar

For the Toppings:

• Hazelnuts
• Berries of choice