There’s something enchanting about the rich, green hue of matcha, not to mention its delightful flavor that captures the essence of tranquility and warmth. I first discovered this easy vegan matcha cake during a cozy afternoon spent experimenting in my kitchen, and it quickly became a go-to favorite for both casual get-togethers and special occasions. This cake is more than just a dessert; it’s a celebration of earthy matcha goodness wrapped in fluffy layers, crowned with a creamy buttercream that takes just minutes to whip up.
As stressful weeks give way to peaceful weekends, there’s no better way to unwind than by mixing together simple, wholesome ingredients to create something truly special. With its naturally vegan and gluten-free components, this cake not only caters to diverse dietary needs but also impresses everyone around the table. So, if you’re tired of fast food and longing for a homemade treat that satisfies both your taste buds and your heart, grab your mixing bowl—this vegan matcha cake is about to become your new indulgence!
Why is this Vegan Matcha Cake a Must-Try?
Deliciously Unique: This cake offers a one-of-a-kind taste experience, thanks to the earthy matcha flavor that pairs beautifully with sweet, creamy frosting.
Easy to Make: You’ll love how simple the preparation is, with just a few steps for a stunning result that impresses.
Perfect for All Occasions: Whether it’s a casual afternoon tea or a special celebration, this cake shines at any gathering.
Vegan and Gluten-Free: It caters to various dietary needs without compromising on flavor—everyone can enjoy a slice!
Crowd-Pleasing Appeal: The vibrant green layers and mouthwatering buttercream make this cake a showstopper on any dessert table.
Ideal for Meal Prep: Make-ahead options ensure you can indulge in this delightful cake whenever cravings strike. Enjoy it fresh or topped with your favorite fruits!
Vegan Matcha Cake Ingredients
For the Cake
• Matcha Powder – A main flavoring agent; opt for high-quality Japanese matcha to elevate the earthiness.
• Plain Flour – Provides structure; for a gluten-free twist, use a gluten-free 1:1 flour blend.
• Caster Sugar – Sweetens the cake; feel free to swap in brown sugar, though it will change the color.
• Vegetable Oil – Keeps the cake moist; substitute with neutral oils like sunflower for similar results.
• Soy Milk – Acts as the liquid base; replace with almond, oat, or any plant milk you prefer.
• Cornflour – Adds tenderness to the cake, making each bite delectable.
For the Buttercream
• Vegan Butter – Gives a creamy texture; any vegan butter brand works beautifully here.
• Cacao Butter – Adds a hint of white chocolate flavor; you can omit it if you don’t have it on hand.
• Icing Sugar – Sweetens the buttercream and is essential for achieving the perfect frosting consistency.
• Matcha Powder – Incorporate it into the buttercream for an added burst of color and flavor.
For the Vegan Buttermilk
• Apple Cider Vinegar – Combined with soy milk, it creates the vegan buttermilk crucial for the cake’s texture.
Leavening Agents
• Baking Powder & Baking Soda – These must be fresh for proper rise; check for effectiveness before use.
How to Make Vegan Matcha Cake
Prepare Vegan Buttermilk: Mix 1 cup of soy milk with 1 tablespoon of apple cider vinegar in a bowl and let it sit for about 5-10 minutes to curdle, creating a vegan buttermilk substitute.
Mix Dry Ingredients: In a large mixing bowl, combine 1 ½ cups of plain flour, ½ cup of cornflour, 1 cup of caster sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 2 tablespoons of matcha powder. Stir until no streaks remain for an even blend.
Combine Wet and Dry: Pour in ⅓ cup of vegetable oil and the prepared vegan buttermilk into the dry ingredients. Mix gently until just combined to keep the batter fluffy and airy.
Prepare Cake Tins: Line two 6-inch cake tins with parchment paper to ensure easy removal of the cakes after baking.
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 comes out clean. Let the cakes cool in the tins.
Make Buttercream: In a mixing bowl, beat ½ cup of vegan butter until creamy. Gradually add 2 cups of icing sugar and 1 tablespoon of matcha powder. Mix in 2 tablespoons of melted cacao butter until fluffy and smooth.
Assemble Cake: Once cooled, level the top of each cake. Spread a generous layer of buttercream between the cake layers and on top. For a finishing touch, decorate with fresh strawberries.
Optional: Dust with extra matcha powder for added visual appeal and depth of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Vegan Matcha Cake?
Elevate your homemade treat with delightful accompaniments that enhance every bite of this vibrant cake.
Fresh Berries: The sweetness and tartness of strawberries or raspberries contrast beautifully with the earthy matcha, creating a refreshing palate balance.
Coconut Whipped Cream: This creamy, dairy-free option offers a light and airy texture that complements the cake while adding a hint of tropical goodness.
Japanese Green Tea: A fragrant cup of this traditionally brewed tea mirrors the matcha flavor, creating a harmonious match that enriches the experience.
Vegan Vanilla Ice Cream: The creamy smoothness of vanilla ice cream adds a dreamy element to the cake, making each bite an indulgent affair.
Chocolate Ganache Drizzle: A glossy, rich chocolate drizzle on top adds decadence, enhancing the sweet, earthy notes without overpowering the matcha’s gentle essence.
Matcha Latte: Pairing a warm, frothy matcha latte brings out the best in the cake, wrapping the taste buds in a comforting embrace.
Indulge in these delicious pairings, and watch your homemade vegan matcha cake shine at any gathering!
Make Ahead Options
These Easy Vegan Matcha Cake layers are perfect for meal prep enthusiasts! You can prepare the cake layers and refrigerate them for up to 3 days in advance. Simply bake the cakes, let them cool completely, and wrap them tightly in plastic wrap or aluminum foil to prevent them from drying out. The buttercream can also be made and stored in the refrigerator for up to 48 hours; just give it a quick whip before using for a smooth texture. When you’re ready to serve, simply level your cooled cakes, spread the buttercream between the layers and on top, and enjoy this delightful vegan matcha cake that’s just as delicious as if you made it fresh that day!
Vegan Matcha Cake Variations
Feel free to get creative and make this delightful cake your own with these fun twists!
Gluten-Free: Substitute plain flour with a gluten-free 1:1 flour blend for a lighter, equally delicious cake.
Milk Alternatives: Experiment with almond, oat, or coconut milk as a swap for soy milk; each adds its unique flavor.
Sweetness Adjustments: Use maple syrup in place of caster sugar for a natural sweetness and extra moisture; just reduce the liquid slightly to balance.
Nutty Texture: Fold in chopped walnuts or almonds into the batter for added crunch and a nutty flavor that contrasts beautifully with the matcha.
Fruit Infusion: Incorporate shredded carrots or mashed bananas for moisture and subtle sweetness; they blend seamlessly with the matcha flavor.
Zesty Kick: Add lemon or orange zest to the batter for a zesty burst that brightens up the earthiness of matcha.
Chocolate Variation: Swirl in some vegan chocolate chips or cocoa powder in the batter for a decadent chocolatey twist with matcha.
Buttercream Boost: Enhance your buttercream by mixing in a spoonful of vanilla extract or toasted coconut for an unexpected flavor profile that delights the senses.
Expert Tips for Vegan Matcha Cake
• Quality Matcha Matters: Always use high-quality Japanese matcha to ensure vibrant color and rich flavor; lower quality can lead to a dull taste.
• Don’t Rush the Buttermilk: Let the vegan buttermilk sit long enough to properly curdle; this activates the acidity crucial for the cake’s texture.
• Gentle Mixing: Overmixing your batter can lead to a tough cake; mix just until no dry streaks remain for that perfect fluffiness.
• Adjust Baking Time: Different tin sizes may require adjustments in baking time; use a toothpick to check for doneness to avoid undercooked centers.
• Taste-Test the Buttercream: Customize the sweetness of your buttercream by gradually adding icing sugar; it’s all about achieving your perfect balance in this vegan matcha cake.
Storage Tips for Vegan Matcha Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its freshness and moisture.
Fridge: If you prefer to keep it longer, refrigerate the cake for up to a week. Just make sure it’s wrapped well to prevent it from drying out.
Freezer: For extended storage, freeze the layers separately, wrapped tightly in plastic wrap and foil, for up to 3 months to prevent freezer burn.
Reheating: To enjoy your vegan matcha cake again, thaw in the fridge overnight and bring to room temperature before serving. A slice pairs beautifully with your favorite cup of tea!
Vegan Matcha Cake Recipe FAQs
What kind of matcha powder should I use?
Absolutely! For the best flavor and color, opt for high-quality Japanese matcha powder. Avoid regular green tea as it lacks the vibrant taste and rich green hue. The right matcha will truly elevate your vegan matcha cake experience.
How should I store the vegan matcha cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week, ensuring it’s wrapped well to avoid drying out.
Can I freeze the vegan matcha cake?
Certainly! For freezing, wrap the cake layers tightly in plastic wrap and then in foil, ensuring no air gets in. You can store them for up to 3 months. When you’re ready to enjoy, thaw the layers in the fridge overnight and bring them to room temperature before frosting and serving.
What if my cake doesn’t rise properly?
If your vegan matcha cake doesn’t rise, check your leavening agents—ensure your baking powder and baking soda are fresh. You can test their potency by adding a little bit of vinegar to them; if they fizz, they’re good to use. Also, be mindful not to overmix the batter, as this can lead to a dense cake.
Is this vegan matcha cake safe for those with allergies?
This cake is entirely plant-based, which makes it suitable for vegans. For those with gluten sensitivities, simply substitute with a gluten-free 1:1 flour blend. Always check the labels of your ingredients for any potential allergen risks, especially with plant milks and vegan butter alternatives.
Delicious Vegan Matcha Cake with Creamy Buttercream Bliss
Equipment
- - Mixing bowl
- Cake Tins
- - Oven
Ingredients
For the Cake
- 2 tablespoons Matcha Powder Opt for high-quality Japanese matcha.
- 1.5 cups Plain Flour Use gluten-free 1:1 flour blend if needed.
- 1 cup Caster Sugar Brown sugar can be used as a substitute.
- 1/3 cup Vegetable Oil Neutral oils like sunflower are suitable.
- 1 cup Soy Milk Can be replaced with almond, oat, or other plant milk.
- 1/2 cup Cornflour Adds tenderness to the cake.
For the Buttercream
- 1/2 cup Vegan Butter Any vegan butter brand works well.
- 1 tablespoon Cacao Butter Omit if not available.
- 2 cups Icing Sugar
- 1 tablespoon Matcha Powder
For the Vegan Buttermilk
- 1 cup Soy Milk Combined with apple cider vinegar to create buttermilk.
- 1 tablespoon Apple Cider Vinegar
Leavening Agents
- 2 teaspoons Baking Powder Ensure it's fresh for proper rise.
- 1 teaspoon Baking Soda Ensure it's fresh.
Instructions
How to Make Vegan Matcha Cake
- Mix 1 cup of soy milk with 1 tablespoon of apple cider vinegar in a bowl and let it sit for about 5-10 minutes to curdle, creating a vegan buttermilk substitute.
- In a large mixing bowl, combine 1.5 cups of plain flour, 0.5 cups of cornflour, 1 cup of caster sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 2 tablespoons of matcha powder. Stir until no streaks remain.
- Pour in ⅓ cup of vegetable oil and the prepared vegan buttermilk into the dry ingredients. Mix gently until just combined.
- Line two 6-inch cake tins with parchment paper.
- Divide the batter evenly between the tins and bake in a preheated oven at 180°C (350°F) for 22-23 minutes, until a toothpick comes out clean.
- In a mixing bowl, beat ½ cup of vegan butter until creamy. Gradually add 2 cups of icing sugar and 1 tablespoon of matcha powder. Mix in 2 tablespoons of melted cacao butter.
- Once cooled, level the tops of each cake. Spread a layer of buttercream between the layers and on top.
- Optional: Dust with extra matcha powder and decorate with fresh strawberries.