There’s something truly enchanting about the vibrant green of matcha, isn’t there? Each time I whip up this Vegan Matcha Cake, I’m transported to serene Japanese tea gardens, where the rich aroma of green tea leaves fills the air. This dessert is more than just a pretty face—it’s a delightful fusion of fluffy texture and deep matcha flavor, making it an instant crowd-pleaser at any gathering.
As someone who often finds themselves weary of mundane desserts, this easy-to-make cake has become my go-to recipe. With just two hours from start to finish, I can serve it alongside a pot of herbal tea during a cozy afternoon with friends or elevate my weekend brunch spread. The best part? It’s completely vegan, nut-free, and adaptable to your pantry staples, whether you prefer soy, almond, or oat milk. So, let’s dive into the magic of baking this delightful green gem that will leave everyone asking for seconds!
Why is Vegan Matcha Cake a Must-Try?
Fluffy Texture: This Vegan Matcha Cake is incredibly light and airy, making each bite a delightful experience.
Rich Flavor: Infused with premium matcha powder, this cake offers a robust, earthy taste that matcha lovers crave.
Quick Preparation: In just two hours, you’ll have a beautiful dessert ready for any occasion, from tea parties to celebrations.
Versatile Options: Easily switch up the ingredients with different plant milks or sugars to cater to your preferences.
Perfect for All: Whether you’re vegan or not, this cake will impress everyone, ensuring it disappears faster than you can say “matcha”! Don’t forget to pair it with fresh berries or a cup of herbal tea for an added touch of elegance!
Vegan Matcha Cake Ingredients
• Dive into the delightful components of this cake!
For the Cake
- Matcha Powder – Provides the essential earthy flavor; opt for high-quality Japanese matcha for the best results.
- Plain Flour – The structure of the cake; can be replaced with gluten-free flour for a gluten-free version.
- Caster Sugar – Sweetens the cake perfectly; brown sugar can substitute, but may change the cake’s color.
- Vegetable Oil – Adds moisture; feel free to use other neutral oils like sunflower or canola.
- Soy Milk – This liquid ingredient keeps the cake soft; almond or oat milk are great alternatives for varied tastes.
- Vegan Butter – Key to making the matcha buttercream; Naturli brand is a favorite among bakers, but any vegan butter works.
- Cacao Butter – Gives a subtle white chocolate essence in the frosting; it’s optional but can enhance flavor.
- Apple Cider Vinegar – Works with baking soda to create vegan buttermilk, crucial for a moist cake.
- Baking Powder & Baking Soda – These leavening agents ensure a fluffy Vegan Matcha Cake; check for freshness for the best rise.
For the Matcha Buttercream
- Vegan Butter – The base for a creamy frosting, mixing in beautifully with matcha.
- Icing Sugar – Sweetens the buttercream; sift it well to avoid lumps for a smooth finish.
- Matcha Powder – Use the same high-quality matcha to infuse flavor throughout the frosting.
- Cacao Butter – Adds richness and a hint of chocolate; can be omitted if desired.
How to Make Vegan Matcha Cake
Prepare Vegan Buttermilk: Mix the soy milk with apple cider vinegar in a small bowl, letting it curdle for about 5 minutes. This creates your vegan buttermilk, providing moisture to the cake.
Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, cornflour, caster sugar, baking powder, baking soda, and matcha powder. Whisk until the mixture is uniform with no visible streaks.
Combine Wet and Dry Ingredients: Gently fold the vegan buttermilk and vegetable oil into the dry mixture. Stir until just combined, ensuring not to over-mix to maintain that fluffy texture.
Prepare Cake Tins: Grease or line two 16cm (6-inch) cake tins with parchment paper. This will ensure your cake comes out easily once baked and cooled.
Bake: Divide the batter evenly between the prepared tins. Bake in a preheated oven at 180°C (350°F) for 22-23 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the tins for a few minutes before transferring them to a wire rack.
Make Matcha Buttercream: In a mixing bowl, beat the vegan butter until creamy and smooth. Gradually mix in the matcha powder and icing sugar, then fold in the melted cacao butter for an extra touch of richness.
Assemble Cake: Once the cakes are completely cooled, level the tops if necessary. Stack one layer on a serving plate, spreading a generous amount of matcha buttercream between the layers, then coat the outside with the remaining buttercream. Top with fresh strawberries for a beautiful finish.
Optional: For a delightful twist, sprinkle some additional matcha powder on top before serving.
Exact quantities are listed in the recipe card below.
Storage Tips for Vegan Matcha Cake
Room Temperature: Store your Vegan Matcha Cake in an airtight container for up to 3 days to keep it fresh. Avoid direct sunlight to prevent drying out.
Fridge: If you need to keep the cake longer, refrigerate it for up to a week. Ensure it’s covered well to avoid picking up odors from the fridge.
Freezer: For longer storage, freeze the cake for up to 3 months. Wrap each layer separately in plastic wrap and place them in a freezer-safe container.
Reheating: To enjoy, let the cake thaw at room temperature for a few hours before serving. For a warm treat, you can gently microwave individual slices for about 10-15 seconds.
Expert Tips for Vegan Matcha Cake
Sift Matcha Powder: Always sift your matcha powder before adding it to ensure it’s lump-free. This creates a smoother batter for your Vegan Matcha Cake.
Check Freshness: Test your baking powder and baking soda by mixing a small amount with vinegar. If it bubbles, it’s fresh; if not, get new ones for proper rising.
Avoid Over-Mixing: Gently fold the wet and dry ingredients together—over-mixing can create a dense texture rather than the light, fluffy cake we desire.
Let It Cool: Allow your cake layers to cool completely before frosting. This prevents the buttercream from melting and helps achieve a beautiful finish.
Storage Tips: Keep the Vegan Matcha Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
What to Serve with Vegan Matcha Cake?
To elevate your dessert experience, explore these delightful accompaniments that highlight the fragrant green tea flavor and fluffy texture of the cake.
Fresh Strawberries: The natural sweetness and juiciness of strawberries provide a lovely contrast to the rich matcha flavor, enhancing each bite.
Coconut Whipped Cream: This light and airy topping complements the moist cake, offering a mild flavor that pairs perfectly with matcha.
Herbal Tea: A warm cup of chamomile or mint tea will cleanse the palate, making it an ideal pairing for this luscious dessert.
Citrus Sorbet: The zesty freshness of lemon or orange sorbet creates a refreshing balance to the earthy matcha notes, perfect for warm gatherings.
Dark Chocolate Shavings: Rich, dark chocolate adds an indulgent touch, accentuating the cake’s unique green tea flavor profile. Sprinkle on top for a decadent finish!
Chia Seed Pudding: This creamy, nutritious treat serves as a delightful contrast to the fluffy texture of the cake while adding a unique twist to your dessert presentation.
Matcha Latte: For true matcha lovers, serving a warm matcha latte alongside the cake enhances the dessert’s flavor while allowing guests to immerse themselves in the experience.
Serving any of these treats alongside your Vegan Matcha Cake will create a memorable dining experience, leaving your guests delightfully satisfied!
Make Ahead Options
These Vegan Matcha Cakes are perfect for meal prep enthusiasts! You can mix the dry ingredients (plain flour, matcha powder, and leavening agents) and store them in an airtight container for up to 3 days. Additionally, the vegan buttermilk can be prepared 24 hours in advance and refrigerated to save time on bake day. For optimal freshness, bake the cake layers ahead and store them in an airtight container at room temperature for up to 3 days or in the freezer for longer storage. When ready to finish, simply frost with the prepared matcha buttercream, and you’ll have a delicious Vegan Matcha Cake that maintains its fluffy texture, ensuring your dessert is just as delightful as if freshly baked!
Vegan Matcha Cake Variations
Feel free to get creative with your baking and customize this cake to suit your tastes!
- Dairy-Free: Substitute soy milk with almond or oat milk for a nuttier flavor profile.
- Gluten-Free: Use a gluten-free flour blend instead of plain flour to accommodate dietary needs. This swap ensures everyone can enjoy a slice!
- Sugary Twist: Replace caster sugar with coconut sugar for a deeper flavor and slight caramel undertone. It’s a great way to add a unique twist!
- Oily Options: Swap vegetable oil with melted coconut oil for a subtle tropical flavor that pairs beautifully with matcha.
- Fruit Fusion: Add fresh blueberries or raspberries into the batter for a fruity burst of flavor. This twist not only adds texture but elevates the cake’s aesthetic.
- Spicy Kick: Incorporate a pinch of ground ginger or cinnamon into the batter for a warm, aromatic hint that complements the matcha beautifully.
- Fruity Frosting: Blend in some pureed strawberries or mango into your matcha buttercream for a fruity frosting adventure! It adds a luscious flavor and vibrant color.
- Chocolate Lovers: Fold in some vegan chocolate chips for a decadent taste that contrasts with the earthiness of matcha, creating a delightful flavor surprise in every bite.
Vegan Matcha Cake Recipe FAQs
What type of matcha powder should I use?
Absolutely! For the best results, opt for high-quality Japanese matcha powder. This will provide a rich, earthy flavor that truly shines in the cake. Avoid culinary-grade matcha, as it can have a bitter taste and poor color.
How should I store my Vegan Matcha Cake?
Very! Store your Vegan Matcha Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Just make sure it’s tightly covered to avoid it absorbing any fridge odors.
Can I freeze Vegan Matcha Cake? How?
Absolutely! To freeze, wrap each cake layer separately in plastic wrap and place them into a freezer-safe container. This way, your cake can last for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight or at room temperature for a few hours.
What do I do if my cake turns out dense?
Very! If your Vegan Matcha Cake comes out dense, check if you might have over-mixed the batter. Remember to fold the wet and dry ingredients together just until combined. Additionally, ensure your baking powder and baking soda are fresh! You can test them by mixing a bit with vinegar; if it bubbles, they’re good to go!
Is this cake suitable for certain dietary restrictions?
The more, the merrier! This Vegan Matcha Cake is nut-free, and great for those following a vegan diet. However, always double-check if your guests have allergies to specific ingredients, like the plant milks, to ensure everyone can enjoy a slice. For those allergic to gluten, you can substitute with a gluten-free flour blend.
Deliciously Fluffy Vegan Matcha Cake for Every Celebration
Ingredients
Equipment
Method
- Prepare Vegan Buttermilk: Mix soy milk with apple cider vinegar in a bowl, letting it curdle for 5 minutes.
- Mix Dry Ingredients: Combine plain flour, caster sugar, baking powder, baking soda, and matcha powder in a large bowl and whisk.
- Combine Wet and Dry Ingredients: Fold in vegan buttermilk and vegetable oil, stirring until just combined.
- Prepare Cake Tins: Grease or line two 16cm (6-inch) cake tins with parchment paper.
- Bake: Divide batter between tins and bake at 180°C (350°F) for 22-23 minutes or until a toothpick comes out clean.
- Cool: Let the cakes cool in the tins for a few minutes before transferring to a wire rack.
- Make Matcha Buttercream: Beat vegan butter until creamy, then mix in matcha powder and icing sugar.
- Assemble Cake: Level cooled cake layers, stack with matcha buttercream in between, and coat outside.