Perfect Matcha Cake Recipe Vegan
A perfectly moist, vibrant green vegan matcha cake made with premium culinary-grade matcha and topped with silky plant-based frosting. A show-stopper for any occasion!
Print Pin Servings: 10
Calories: 320kcal
Cost: 15$
Equipment
- 2 8-inch round cake pans (Greased and lined with parchment paper)
- 1 Electric mixer (Hand or stand mixer)
- 1 Fine-mesh sieve (For sifting matcha and dry ingredients)
- 1 Cooling rack (To cool cakes evenly)
- 1 Spatula (Silicone or rubber)
- 1 Mixing bowls (Various sizes)
- 1 Whisk (For smooth batter mixing)
Ingredients
- 2 ½ cups All-purpose flour - Sifted
- 1 tablespoon Culinary-grade matcha - Fresh vibrant green
- 1 cup Oat milk Or any preferred plant milk
- 1 tablespoon Apple cider vinegar - Acts as a buttermilk substitute
- ⅓ cup Neutral vegetable oil - Like canola or sunflower
- 1 teaspoon Pure vanilla extract
- 1 ¼ cups Organic cane sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Sea salt
For the Vegan Frosting:
- 1 cup Plant-based butter sticks - Room temperature
- 4 cups Powdered sugar - Sifted for smooth texture
- 1 teaspoon Matcha powder - For flavor and color
- 1 teaspoon Vanilla extract
- 2 tablespoons Plant-based milk - Add more for desired consistency
- 1 pinch Salt - Enhances flavor
Instructions
Step 1: Preparation
- Preheat the oven to 350°F (175°C).
- Grease and line two 8-inch cake pans with parchment paper.
- Mix oat milk and apple cider vinegar in a small bowl. Let sit for 5 minutes to curdle.
- Sift flour, matcha, baking powder, baking soda, and salt together into a bowl.
Step 2: Wet Ingredients
- In a large mixing bowl, combine oil and sugar.
- Add the vanilla extract and the milk mixture. Mix until smooth.
Step 3: Combine Batter
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Do not overmix to ensure a tender cake.
Step 4: Bake
- Divide the batter evenly between the two prepared cake pans.
- Smooth the tops with a spatula and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Cool and Frost
- Metadata: Cooling Time: 30 minutes | Prep Time: 15 minutes
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by beating plant-based butter with sifted powdered sugar, matcha powder, vanilla extract, and plant-based milk. Adjust consistency as needed.
- Frost the cooled cakes, layer, and decorate as desired.
Nutrition
Serving: 120g | Calories: 320kcal (16%) | Carbohydrates: 45g (15%) | Protein: 4g (8%) | Fat: 14g (22%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 180mg (8%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 30g (33%) | Vitamin A: 120IU (2%) | Calcium: 40mg (4%) | Iron: 1mg (6%)