No Eggs! Blueberry Matcha Layer Cake

Hello! It's been a while. Today's video is a request - an eggless blueberry matcha cake.

For the cream, you can get away without gelatin although you risk the cream leaking (when liquid seeps out over time). With the hotter summer months, I recommend using gelatin to stabilize the cream.

On a tangent, I've upgraded my audio and editing setup. Learning new software was quite the process which took much longer than anticipated, but I'm now able to edit more efficiently.

Music:
Music from Epidemic Sound
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Audio: Sennheiser MKE600 + Zoom F3, Deity D3 Pro (backup)
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: DaVinci Resolve Studio

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▶Ingredients:
Eggless Matcha Cake
150g (1/2 cup + 2 tbsp.) plain yogurt
2.5g (1/2 tsp.) baking soda
200g (1 cup) sugar
10g (2 tsp.) vanilla
70g (1/4 cup + 1 tbsp.) vegetable oil (any neutral oil works)
70g (1/4 cup + 1 tbsp.) unsalted butter, melted
270g (2 cup + 3-1/3 tsp.) all purpose flour
6g (1-1/2 tsp.) baking powder
18g (3 tbsp.) matcha
2g (1/3 tsp.) salt
240g (1 cup) milk

Bake 350F 11-14 mins or until toothpick comes out clean. Time may vary depending on your oven.

Blueberry Sauce
200g (1-2/3 cup) blueberries, frozen or 250g (1-2/3cup) fresh
30g (1-1/3 tbsp.) sugar
4g (1-2/3 tsp.) cornstarch
10g (2 tsp.) water

Blueberry Whipped Cream
35g (2-1/3 tbsp.) cold water
5g (1-2/3 tsp.) gelatin
350g (1-1/3 cup + 2 tbsp.) whipping cream
15g (3-1/2 tsp.) sugar
80g (1/3 cup) blueberry sauce
10g (2 tsp.) vanilla

Matcha Whipped Cream
20g (1-1/3 tbsp.) cold water
3g (1 tsp.) gelatin
200g (3/4 cup + 1-1/3 tbsp.) whipping cream
15g (3-1/2 tsp.) sugar
3g (1/2 tsp.) vanilla
3g (2-1/2 tsp.) matcha

Garnish
matcha
blueberries
lemon balm or mint leaves