This vegan matcha cake recipe is an absolutely delicious, easy-to-make dessert that you can whip up in no time! It’s moist, fluffy, and rich in matcha flavour, a great cake to bake for all matcha lovers! It’s perfect for a weekend treat and afternoon tea too.
For the cake
- 2 cups (220g) plain flour
- 1 & 1/2 cup (225g) caster sugar
- 3/4 cup (180ml) soy milk, room temperature
- 3/4 cup (180ml) vegetable oil
- 1–2 tbsp matcha powder
- 1 tsp apple cider vinegar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1tbsp cornflour
For the matcha buttercream
- Preheat the oven to 180°C(350°F).
- Mix the soy milk and apple cider vinegar to make vegan buttermilk. Set aside for a few minutes to curdle.
- In a large mixing bowl, mix the plain flour, caster sugar, cornflour, baking powder, baking soda, and matcha powder until very well combined and there are no streaks of matcha powder in the mixture.
- Add the vegetable oil and vegan buttermilk from earlier to the dry mixture and mix with a large wooden spoon or a silicone spatula until they are just combined. Be careful not to over mix!
- Prepare two 16cm(6inch) cake tins lined with parchment paper or greased with vegan butter or oil. Pour half of the batter into each tin and smooth out the top evenly. Bake in the preheated oven for 22-23mins until an inserted toothpick comes out clean. Once the cakes are baked, take them out of the oven and let them cool to room temperature in the tin. Once they are cooled, carefully take them out of the tins and transfer them onto a cooling rack to cool completely.
- While the cakes are cooling down, make the matcha buttercream. In a large mixing bowl, beat the vegan butter with an electric mixer until it’s creamy and pale in colour. Add the matcha powder and 1/3 of the icing sugar at a time and beat further until it’s creamy and fluffy! Add the melted and cooled cacao butter and whip it further.
- To assemble the cake, cut the dorms of the cakes to flatten the top, and place one of them on a cake stand. Place half of the matcha buttercream and smooth out evenly with a flat spatula. Place the other cake on top and top with more buttercream, and smooth it out again. Decorate the cake with fresh strawberries, slice and serve. Enjoy!
If your matcha powder is lumpy, sift it with a small sieve before mixing in.
Don’t overmix! When mixing the batter, only mix until just combined to achieve a fluffy texture.
Feel free to adjust the amount of the matcha powder to your liking. 1-2 tbsp is the recommended amount.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Cake
- Method: Baking
Keywords: matcha, Japanese