There’s something enchanting about the vibrant green hue of matcha, especially when it’s transformed into a dreamy cake! As I decided to spice up my baking routine, I couldn’t resist diving into the world of this Super Easy Vegan Matcha Cake. With its moist and fluffy texture, this delightful dessert is an ode to matcha lovers everywhere. Topped with creamy matcha buttercream and paired with fresh strawberries, every bite is a lovely balance of earthy and sweet flavors that are sure to impress.
After a long week, this cake makes for the perfect indulgence for a relaxed weekend treat or an elegant addition to afternoon tea. Best of all, it’s simple enough for any home baker, no matter your skill level. So, roll up your sleeves and let’s bring a slice of Japan’s café culture to your kitchen with this easy, nut-free, and utterly irresistible vegan matcha cake!
Why is this Vegan Matcha Cake so special?
Moist, Fluffy Texture: Each slice of this cake is a testament to its delightful softness, making it a joy to indulge in.
Vibrant Flavor: The earthy notes of high-quality matcha are perfectly balanced with the sweetness of the creamy buttercream, creating a unique fusion.
Simple to Make: With easy-to-follow steps, even novice bakers can master this dessert.
Versatile Delight: Pair it with fresh strawberries or experiment with seasonal fruits for a personalized touch!
Nut-Free Option: Perfect for those with nut allergies, ensuring everyone can enjoy this treat.
Elegant Presentation: The vibrant green frosting makes this cake not only delicious but also a stunning centerpiece!
Vegan Matcha Cake Ingredients
It’s time to gather the essentials for your delicious vegan matcha cake!
For the Cake
- Matcha Powder – A key ingredient providing vibrant flavor; opt for high-quality Japanese matcha for the best results.
- Plain Flour – Gives the cake its structure; a 1:1 gluten-free blend can be used for a gluten-free version.
- Caster Sugar – Sweetens the cake while adding moisture; can be substituted with brown sugar, but it may change the color.
- Vegetable Oil – Ensures the cake remains moist; neutral oils like sunflower work great for this recipe.
- Soy Milk – Serves as the liquid base in the batter; feel free to swap it out for almond, oat, or any plant-based milk you prefer.
- Baking Powder & Baking Soda – These leavening agents give the cake its lovely rise; always check freshness to guarantee a fluffy texture.
- Apple Cider Vinegar – Essential to create a vegan buttermilk when combined with soy milk, enhancing the cake’s moisture levels.
For the Buttercream Frosting
- Vegan Butter – Adds creaminess to the frosting; I recommend Naturli, but any vegan butter will do the job.
- Icing Sugar – Used to sweeten and thicken the buttercream; adjust the quantity based on your sweetness preference.
- Cacao Butter – Enhances the buttercream’s flavor, although it’s optional; it can add a delicious richness if included.
- Additional Matcha Powder – Use in the frosting to infuse extra matcha goodness into your vegan matcha cake!
Now that you have all the ingredients ready, you’re just a few steps away from baking up this delightful treat!
How to Make Vegan Matcha Cake
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Prepare Vegan Buttermilk: Mix the soy milk with apple cider vinegar in a small bowl. Allow it to sit for about 5-10 minutes until it curdles, which creates a vegan buttermilk.
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Combine Dry Ingredients: In a large mixing bowl, sift together the plain flour, cornflour, caster sugar, baking powder, baking soda, and matcha powder. Whisk until no streaks remain and set aside.
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Add Wet Ingredients: Pour the vegetable oil and prepared vegan buttermilk into the bowl with dry ingredients. Stir gently until everything is just combined, being careful not to over-mix.
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Bake: Preheat your oven to 180°C (350°F). Divide the batter evenly between two greased or lined 16cm (6 inch) cake tins. Bake for 22-23 minutes, or until a toothpick inserted into the center comes out clean.
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Cool Cakes: Once baked, allow the cakes to cool in the tins for about 10 minutes. Carefully transfer them to a cooling rack to cool completely.
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Prepare Buttercream: In a mixing bowl, beat the vegan butter until creamy. Gradually add matcha powder and icing sugar, mixing until fluffy. If using, incorporate melted cacao butter for extra richness.
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Assemble the Cake: Level the cakes if needed. Place one cake layer on a serving plate, spread buttercream on top, and then add the second layer. Frost the top and sides, then decorate with fresh strawberries for a beautiful finish.
Optional: Garnish with a sprinkle of matcha powder for an extra pop of color.
Exact quantities are listed in the recipe card below.
What to Serve with Vegan Matcha Cake?
Elevate your dessert experience by adding delightful accompaniments that enhance each bite of this beautiful cake.
- Fresh Strawberries: Their sweet and juicy nature pairs wonderfully with the earthy tones of matcha, adding a refreshing burst to each slice.
- Coconut Whipped Cream: This airy topping adds a tropical flair and creamy texture, balancing the cake’s flavors perfectly.
- Green Tea Latte: Sipping this soothing beverage while enjoying your cake complements the matcha flavor beautifully, enhancing the overall experience.
- Vanilla Almond Milk: The nutty sweetness of almond milk serves as a delightful contrast, making a lovely drink pairing with the cake.
- Sesame Cookies: Their crunchy texture and slight nuttiness provide a satisfying contrast to the softness of the cake, creating an enjoyable snack duo.
- Matcha Smoothie: Keep the flavor theme consistent by blending a refreshing smoothie with bananas and spinach, making for a nutritious complement.
- Dark Chocolate Truffles: The rich, slightly bitter profile of dark chocolate adds depth to your dessert table, making it a decadent addition.
- Lemon Sorbet: Offering a zesty kick, this icy treat cleanses the palate and refreshes, rounding out your dessert experience perfectly.
Expert Tips for Vegan Matcha Cake
- Quality Matcha Matters: Use high-quality Japanese matcha powder for authentic flavor. Avoid lower grade matcha to prevent bitterness.
- Don’t Over-Mix: Stir the batter just until combined to maintain a fluffy texture; over-mixing can lead to a dense cake.
- Check Freshness: Ensure your baking powder and baking soda are fresh for optimal rise. Expired ingredients can cause the cake to flatten.
- Cakes Should Cool Completely: Allow your cakes to cool fully before frosting to prevent the buttercream from melting.
- Chill Your Buttercream: If your buttercream is too soft, refrigerate it for 10-15 minutes to firm up before frosting the cake.
- Extra Sweetness: Feel free to adjust the icing sugar in the buttercream to suit your taste, keeping the Vegan Matcha Cake deliciously personalized!
How to Store and Freeze Vegan Matcha Cake
Fridge: Store the cake in an airtight container for up to 3 days to maintain its moisture and flavor. If frosted, keep it covered to prevent drying out.
Freezer: Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before frosting and serving.
Reheating: If you’d like to enjoy the cake warm, heat individual slices in the microwave for about 10-15 seconds, ensuring not to dry it out.
Separate Storage: For optimal freshness, store the frosted and unfrosted layers separately if preparing in advance. This keeps the Vegan Matcha Cake delightful for longer!
Make Ahead Options
This Vegan Matcha Cake is an excellent choice for busy home cooks, allowing you to prep several components in advance! You can prepare the vegan buttermilk and mix the dry ingredients up to 24 hours ahead; simply store the buttermilk in the refrigerator and keep the dry mix in an airtight container. Additionally, the cake layers can be baked up to 3 days in advance—just wrap them well in plastic wrap and refrigerate to maintain moisture. When you’re ready to serve, assemble the cake by frosting and decorating it with fresh strawberries for a stunning presentation. With these prep tips, you’ll enjoy a deliciously homemade dessert with minimal last-minute effort!
Vegan Matcha Cake Variations
Feel free to personalize your cake experience further with these delightful options!
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Plant-Based Milk: Substitute soy milk with almond or coconut milk for a different flavor profile.
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Sweetener Swap: Use maple syrup instead of caster sugar for a unique sweetness and moisture.
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Gluten-Free: Replace plain flour with a gluten-free blend to make this cake suitable for a gluten-free diet.
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Chocolate Ganache: Top with a rich dairy-free chocolate ganache instead of buttercream for an indulgent twist.
Imagine the rich chocolate mingling with matcha’s unique taste—pure bliss! -
Nutty Flavors: Add chopped walnuts or pecans to the batter for a delightful nutty crunch (ensure nut-free for allergies).
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Zesty Twist: Incorporate lemon or orange zest in the batter for a refreshing citrus kick that brightens the flavors beautifully.
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Fruit Variations: Experiment with different fruits like raspberries or mango slices for decoration or even mixed into the batter.
The sweetness of these fruits can complement the earthy matcha wonderfully! -
Spicy Kick: Add a pinch of cayenne pepper or ground ginger for a subtle spice that enhances the overall flavor complexity.
Vegan Matcha Cake Recipe FAQs
How do I choose the right matcha powder?
Absolutely! When selecting matcha powder, look for high-quality Japanese varieties labeled “ceremonial grade.” This ensures a vibrant green color and a rich, smooth flavor. Avoid lower-grade matcha with a dull color, as it may taste bitter and could impact the overall flavor of your cake.
What is the best way to store my vegan matcha cake?
Very simply! For short-term storage, keep the cake in an airtight container in the fridge for up to 3 days. If you have leftovers, make sure to cover it properly to retain moisture. For longer storage, wrap the unfrosted layers tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before frosting.
Can I freeze the vegan matcha cake? How do I do it properly?
Of course! To freeze your vegan matcha cake, follow these steps:
- Allow the unfrosted cake layers to cool completely.
- Wrap them tightly in plastic wrap to prevent freezer burn.
- Then, wrap each layer in aluminum foil for an extra layer of protection.
- Label them with the date and store in the freezer for up to 3 months.
When ready to enjoy, just thaw overnight in the fridge before frosting and serving!
What should I do if my cake is dense or does not rise properly?
If you find your cake is too dense, it could be due to over-mixing the batter. Make sure to mix gently until just combined. Additionally, check the freshness of your baking powder and baking soda; expired leavening agents can prevent the cake from rising properly. Always ensure you’re using quality ingredients and monitor your baking time closely!
Are there any common allergens in this recipe?
This vegan matcha cake is nut-free, making it a great option for those with nut allergies. However, if you or someone you’re serving has a soy allergy, you can substitute soy milk with oat milk, coconut milk, or any other plant-based milk that you enjoy. Always double-check ingredient labels to ensure they are free from allergens!
Deliciously Fluffy Vegan Matcha Cake with Creamy Frosting
Equipment
- Mixing bowl
- Whisk
- cake tins
- Oven
Ingredients
For the Cake
- 2 tablespoons Matcha Powder Use high-quality Japanese matcha.
- 2 cups Plain Flour A 1:1 gluten-free blend can be used.
- 1 cup Caster Sugar Can be substituted with brown sugar.
- 1/2 cup Vegetable Oil Neutral oils like sunflower work great.
- 1 cup Soy Milk Can be swapped for any plant-based milk.
- 1 teaspoon Baking Powder Check freshness for optimal rise.
- 1 teaspoon Baking Soda Check freshness for optimal rise.
- 1 tablespoon Apple Cider Vinegar To create vegan buttermilk.
For the Buttercream Frosting
- 1/2 cup Vegan Butter Any vegan butter will work.
- 2 cups Icing Sugar Adjust quantity based on sweetness preference.
- 1/4 cup Cacao Butter Optional for added richness.
- 1 tablespoon Additional Matcha Powder For extra flavor in frosting.
Instructions
How to Make Vegan Matcha Cake
- Prepare Vegan Buttermilk: Mix the soy milk with apple cider vinegar in a small bowl. Allow it to sit for about 5-10 minutes.
- Combine Dry Ingredients: In a mixing bowl, sift together the plain flour, baking powder, baking soda, caster sugar, and matcha powder. Whisk until no streaks remain.
- Add Wet Ingredients: Pour the vegetable oil and prepared vegan buttermilk into the dry ingredients. Stir gently until just combined.
- Bake: Preheat your oven to 180°C (350°F). Divide the batter between two greased or lined 16cm (6 inch) cake tins. Bake for 22-23 minutes or until a toothpick comes out clean.
- Cool Cakes: Allow the cakes to cool in the tins for 10 minutes, then transfer them to a cooling rack to cool completely.
- Prepare Buttercream: Beat the vegan butter until creamy. Gradually add matcha powder and icing sugar, mixing until fluffy.
- Assemble the Cake: Level the cakes if needed, spread buttercream on the first layer, add the second layer, frost the top and sides, then decorate with fresh strawberries.