Vegan Matcha Cake – A Green Tea Lover’s Dream
🍵 Vegan Matcha Cake – A Green Tea Lover’s Dream 💚Looking for a dessert that’s as stunning as it is satisfying? This Vegan Matcha Cake is bursting with earthy green tea flavor and boasts a beautifully moist, tender crumb. It’s easy to whip up and delivers that signature matcha richness without any dairy or eggs. Topped with a cloud of fluffy vanilla frosting, every bite is a perfect balance of bold and sweet. Whether you're a matcha fan or just curious, this cake is a must-bake treat!
Ingredients
For the Cake
- 1 ½ Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 ¼ Cup Granulated Sugar
- 4 teaspoon Matcha Powder
- 1 Cup Non-Dairy Milk
- 7 tablespoon Vegan Butter melted
- 1 tablespoon Vanilla Extract
For the Vanilla Frosting
- 8 tablespoon Vegan Butter room temperature
- 2 Cups Powdered
- 1 teaspoon Vanilla Extract
- 1 tablespoon Non-Dairy Milk
Instructions
- Preheat oven to 350* F. Grease an 8x8 inch square baking pan and line it with a parchment paper sling.
- In a medium bowl, combine the flour, baking powder and salt. Whisk to combine.
- 1 ½ Cups All-Purpose Flour,2 teaspoon Baking Powder,½ teaspoon Kosher Salt
- In a large bowl, combine the sugar and matcha. Whisk until no lumps of matcha remain. Then, add the non-dairy milk, melted vegan butter and vanilla. Whisk well.
- 1 ¼ Cup Granulated Sugar,4 teaspoon Matcha Powder,7 tablespoon Vegan Butter, melted,1 Cup Non-Dairy Milk,1 tablespoon Vanilla Extract
- Add the dry ingredient into the wet ingredients and whisk to form the batter.
- Scrape the batter into a prepared 8x8 inch pan and use a rubber spatula to spread the cake into the corners of the pan.
- Bake in a 350* oven for 32-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
For the Frosting
- In a large bowl with a hand mixer, cream the vegan butter until completely smooth. Add the powdered sugar and mix on low until combined. Then add the vanilla and non-dairy milk and mix on medium speed until light and fluffy, about 1-2 minutes.
- 8 tablespoon Vegan Butter, room temperature,2 Cups Powdered,1 teaspoon Vanilla Extract,1 tablespoon Non-Dairy Milk
To Frost the Cake
- Remove the cake from the pan. Use a spoon to dollop frosting onto the cake, then use the back of the spoon to spread the frosting.
- Slice and serve.
Notes
📝 Baking Tips & Storage Notes
✅ Don’t Overbake:To keep your cake perfectly moist, avoid overbaking. Start checking for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready! 📦 Storage Instructions:
- Room Temperature: Wrap the cake tightly and store at room temp for up to 2 days.
- Refrigerator: For longer freshness, refrigerate for up to 4 days.
This particular recipe doesn’t freeze well, as it may affect the texture and flavor.