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Preheat the oven to 350 F. Line an 8x8 baking pan with parchment paper. Set aside.
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Whisk together the rice flour, baking powder, matcha powder, ground chia seeds, salt and sugar.
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In a separate bowl, whisk together the coconut milk, vanilla, melted butter and eggs.
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Mix the wet and dry ingredients together gently. Scrape the batter into the parchment lined pan.
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Bake for around 35 minutes, until the cake is lightly browned and cake tester inserted into the center of the cake comes out clean.
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Let cake cool in pan for 15 minutes, before gently lifting out and placing on a cooling rack to cool completely.
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Dust with powdered sugar before serving.