There’s something magical about the delicate flavor of matcha in desserts. The earthy, slightly bitter notes paired with sweetness create a sophisticated flavor profile that I simply can’t get enough of. Today, I’m thrilled to share my absolute favorite vegan matcha cake recipe that I’ve perfected over years of baking.
This isn’t just any green tea cake—it’s a moist, fluffy creation that will impress both vegans and non-vegans alike. The vibrant green color comes naturally from high-quality matcha powder, making this not only a feast for your taste buds but also a stunning centerpiece for any table.
What Makes This Matcha Cake Special
As someone who’s baked countless cakes over the years, I can confidently say this vegan matcha cake stands out for several reasons:
- It’s completely dairy-free and egg-free but maintains a wonderfully moist texture
- The matcha flavor is perfectly balanced—present but not overwhelming
- The simple ingredients make it accessible for home bakers of all skill levels
- The natural green color means no artificial food coloring
- It’s lower in sugar than many traditional cakes but doesn’t sacrifice sweetness
Ingredients You’ll Need
For the Cake
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2½ cups (310g) | Sifted for best results |
| Baking soda | 1½ teaspoons | Provides rise without eggs |
| Baking powder | 1 teaspoon | For additional lift |
| Salt | ½ teaspoon | Enhances flavor balance |
| High-quality culinary matcha powder | 3 tablespoons (15g) | Ceremonial grade works best |
| Granulated sugar | 1 cup (200g) | Organic preferred |
| Plant-based milk | 1½ cups (360ml) | Soy or almond works well |
| Vegetable oil | ½ cup (120ml) | Neutral flavor like canola or sunflower |
| Apple cider vinegar | 1 tablespoon | Activates with baking soda for rise |
| Vanilla extract | 2 teaspoons | Pure, not imitation |
| Almond extract (optional) | ¼ teaspoon | Complements the matcha flavor |
For the Vegan Matcha Frosting
| Ingredient | Quantity | Notes |
|---|---|---|
| Vegan butter | 1 cup (225g) | Room temperature |
| Powdered sugar | 3½ cups (420g) | Sifted to remove lumps |
| Matcha powder | 1-2 tablespoons | Adjust to taste |
| Plant-based milk | 2-4 tablespoons | To adjust consistency |
| Vanilla extract | 1 teaspoon | Balances the matcha |
| Salt | ⅛ teaspoon | Cuts sweetness |
Essential Equipment
Before diving into the recipe, ensure you have these tools on hand:
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer (stand or hand)
- Mixing bowls (various sizes)
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
- Offset spatula for frosting
Step-by-Step Instructions
Preparing Your Workspace
I always start by organizing my workspace—this makes the entire baking process so much more enjoyable! Preheat your oven to 350°F (175°C) and prepare your cake pans by lightly greasing them and lining the bottoms with parchment paper. This ensures your cakes will release easily after baking.
Making the Cake Batter
- Sift the dry ingredients: In a large bowl, sift together the flour, baking soda, baking powder, salt, and matcha powder. This removes any lumps and aerates the ingredients, which is crucial for a light texture. The matcha should be evenly distributed with no green clumps.
- Prepare the “buttermilk”: In a separate measuring cup, combine the plant-based milk and apple cider vinegar. Stir gently and let it sit for about 5 minutes until it slightly curdles. This creates a vegan “buttermilk” that adds tenderness to the cake.
- Mix wet ingredients: In another bowl, whisk together the sugar, oil, vanilla extract, and almond extract (if using) until the mixture becomes smooth and the sugar begins to dissolve.
- Combine wet and dry ingredients: Pour the wet mixture and the “buttermilk” into the dry ingredients. Using a rubber spatula, fold everything together with gentle strokes. Be careful not to overmix—stop when no dry spots remain, even if the batter has a few small lumps.
Baking the Cake
- Divide the batter: Pour the batter evenly between your prepared cake pans. Tap each pan gently on the counter a few times to remove any large air bubbles.
- Bake to perfection: Place the pans in the preheated oven and bake for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool completely: Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto a cooling rack to cool completely. This usually takes about 1-2 hours—patience is key here! Attempting to frost a warm cake will lead to melted frosting and potential disaster.
Creating the Vegan Matcha Frosting
- Beat the vegan butter: Using an electric mixer, beat the vegan butter until it’s creamy and smooth, about 2-3 minutes.
- Add powdered sugar: Gradually add the sifted powdered sugar, about ½ cup at a time, beating well after each addition. This prevents a sugar explosion in your kitchen!
- Incorporate matcha: Sift in the matcha powder to prevent any lumps, then add vanilla extract and salt. Beat until well combined.
- Adjust consistency: Add plant-based milk, one tablespoon at a time, until you reach your desired spreading consistency. For a stiffer frosting (better for decorating), use less milk.
Assembling Your Matcha Masterpiece
- Level the cakes: If your cakes have domed tops, use a serrated knife to carefully level them. This creates a professional-looking even layer cake.
- Create the first layer: Place one cake layer on your serving plate or cake stand. Spread about 1 cup of frosting evenly on top.
- Complete the stack: Carefully place the second cake layer on top, bottom side up (this gives you a nice flat surface to work with).
- Frost the cake: Apply a thin layer of frosting all over the cake as a “crumb coat,” then refrigerate for 15-20 minutes until set. After chilling, apply the remaining frosting in a thicker layer, creating swirls or patterns as desired.
Decorating Ideas
The beautiful green color of this cake is a statement in itself, but here are some suggestions to make it even more special:
- Dust the top with a little extra matcha powder for an elegant finish
- Decorate with fresh berries (raspberries and strawberries contrast beautifully with the green)
- Sprinkle with crushed pistachios for added texture and complementary color
- Add edible flowers for a sophisticated touch
- Drizzle with a simple white glaze for contrast
Serving Suggestions
I find this cake pairs wonderfully with:
- A cup of traditional Japanese green tea for an authentic experience
- Vanilla non-dairy ice cream for contrast in temperature and flavor
- Fresh berries on the side
- Matcha latte for true matcha enthusiasts
- Warm chai tea for a spiced complement
Storage Tips
Your vegan matcha cake will stay fresh at room temperature in an airtight container for 2-3 days. If you need to store it longer, refrigerate it for up to a week, but bring it to room temperature before serving for the best flavor and texture.
The unfrosted cake layers can also be frozen for up to 3 months. Wrap them tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before frosting and serving.
Tips for Matcha Success
Having baked this cake countless times, I’ve learned a few tricks that make a big difference:
- Quality matters: The flavor of your cake depends heavily on the quality of your matcha powder. Culinary-grade is acceptable, but ceremonial-grade will give you a more vibrant color and authentic flavor.
- Sift, sift, sift: Matcha tends to clump. Always sift it before adding to both your batter and frosting.
- Don’t overmix: Gentle folding preserves the air bubbles in your batter, resulting in a lighter cake.
- Room temperature ingredients: Make sure your plant-based milk and vegan butter are at room temperature for the smoothest mixing.
- Color variations: The green color will deepen slightly during baking. If you want a more vibrant green cake, you can add a bit more matcha powder, but be aware this will intensify the flavor too.
Troubleshooting Common Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Cake didn’t rise properly | Expired leavening agents | Check expiration dates on baking powder and soda |
| Cake is too dense | Overmixing the batter | Mix just until ingredients are combined |
| Uneven color | Matcha not sifted properly | Always sift matcha to remove clumps |
| Frosting too runny | Too much liquid | Add more powdered sugar, 2 Tbsp at a time |
| Frosting too stiff | Not enough liquid | Add more plant milk, 1 tsp at a time |
| Cake tastes bitter | Too much matcha | Reduce matcha by 1-2 teaspoons next time |
Variations to Try
Once you’ve mastered the basic recipe, here are some delicious variations to experiment with:
White Chocolate Matcha Cake
Add ½ cup of melted vegan white chocolate to the batter and another ¼ cup to the frosting for a luxurious twist.
Coconut Matcha Cake
Replace half the plant milk with coconut milk, and add ½ cup shredded coconut to the batter. Top with toasted coconut flakes.
Berry Matcha Cake
Fold 1 cup of fresh berries into the batter just before baking, and use a berry compote between the layers.
Matcha Chocolate Chip Cake
Add ¾ cup of vegan chocolate chips to the batter for delightful pockets of chocolatey goodness.
Nutritional Benefits of Matcha
One thing I love about this cake is that matcha isn’t just delicious—it actually offers some nutritional benefits too:
| Nutrient/Benefit | Description |
|---|---|
| Antioxidants | Matcha contains catechins (especially EGCG) that help fight free radicals |
| L-theanine | An amino acid that promotes relaxation without drowsiness |
| Chlorophyll | Gives matcha its vibrant green color and detoxifying properties |
| Vitamins | Contains vitamins A, C, E, K, and B-complex |
| Fiber | Provides dietary fiber when consuming the whole tea leaf |
While I wouldn’t claim this cake is a health food (it’s still cake, after all!), these beneficial compounds give it a slight edge over traditional desserts.
Frequently Asked Questions
Can I make this cake gluten-free? Yes! I’ve successfully made this with a 1:1 gluten-free flour blend. Add ½ teaspoon of xanthan gum if your blend doesn’t already include it.
What if I don’t have two cake pans? You can bake the entire batter in one deeper pan, but you’ll need to increase the baking time by about 15-20 minutes. Alternatively, you can halve the recipe for a single layer cake.
Can I make cupcakes instead of a cake? Absolutely! This recipe yields about 24 cupcakes. Bake at the same temperature for 18-22 minutes.
My cake has brown edges—did I do something wrong? Not at all! The edges may brown slightly during baking. If you want to preserve the vibrant green color throughout, you can trim the edges before frosting.
How do I know if my matcha powder is good quality? Good matcha powder should be vibrant green (not dull or yellowish), finely ground, and smell fresh. It should dissolve relatively easily in liquid.
Can I reduce the sugar? Yes, you can reduce the sugar in the cake by up to ¼ cup without significantly affecting the texture. For the frosting, reducing sugar will make it softer, so you’ll need to adjust other ingredients accordingly.
Why did my cake sink in the middle? This usually happens when the cake is underbaked or when the oven door is opened too early in the baking process. Make sure to wait until at least 20 minutes of baking before checking on your cake.
Can I make this cake in advance for a special occasion? Absolutely! The unfrosted layers can be made 1-2 days ahead and wrapped well, or frozen for up to 3 months. The assembled cake tastes best within 1-2 days of making it.
I hope you enjoy creating and savoring this delightful vegan matcha cake! It’s become one of my signature desserts, requested by friends and family for special occasions. The combination of fluffy texture, subtle matcha flavor, and beautiful natural color makes it truly special.
If you try this recipe, I’d love to know how it turned out for you. Baking is a journey, and each kitchen and baker brings something unique to the process!
