Preheat oven to 340 degrees F. Line 7x9-inch baking pan with parchment paper. In coffee grinder, grind black sesame seeds, or place in baggie and lightly crush with rolling pin.

In bowl, whisk together oil and yogurt and emulsify well. Gradually add water to emulsify while whisking. Add remaining wet ingredients and whisk well.

Add sifted dry ingredients and mix with spatula. Finally, add white vinegar and mix gently.

Pour batter into prepared pan and smooth down evenly. Drop pan on flat surface several times to spread batter evenly.

Bake 25-30 minutes or until toothpick inserted comes out clean. Refrigerate 1 hour to cool completely.

Once cake is cool, open can of chilled coconut cream, scoop out solidified cream on top and add to mixing bowl. Add maple syrup and beat with electric hand mixer until thick whipped cream forms. Add matcha powder and beat until well mixed.

Spread cream on top of cake and serve immediately.