Deliciously Fluffy Vegan Matcha Cake with Creamy Frosting
This Vegan Matcha Cake is a moist and fluffy dessert with vibrant flavors, perfect for any occasion.
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.
Notes
Store in an airtight container for up to 3 days. Freeze unfrosted layers for up to 3 months.