Easy Vegan Matcha Cake Recipe
Light, moist, and perfectly green, this Vegan Matcha Cake Recipe bread combines the earthy richness of Japanese green tea with a tender, cake-like texture. Ready in just an hour, it's an effortless way to create a stunning treat that's perfect for any time of day.
Print Pin Servings: 9 slices
Calories: 220kcal
Cost: $13
Equipment
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer (stand mixer preferred, but hand mixer works too)
- Fine mesh sieve for sifting
- Offset spatula for frosting
- Offset spatula for frosting
- Cake turntable (optional but helpful)
Ingredients
Dry Ingredients:
- 2¼ cups all-purpose flour
- 2 tablespoons ceremonial grade matcha powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup organic cane sugar
Wet Ingredients:
- 1 cup plant-based milk soy or oat recommended
- ⅓ cup neutral vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ¼ cup unsweetened applesauce
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper.
- Sift together flour, matcha powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together plant milk, oil, vinegar, vanilla, and applesauce.
- Gradually add wet ingredients to dry ingredients, mixing until just combined. Don't overmix.
- Pour batter into prepared loaf pan. Smooth top with spatula.
- Bake for 45-50 minutes or until toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to wire rack.
Notes
- Store in airtight container for up to 3 days
- Freeze slices for up to 1 month
- Use ceremonial grade matcha for best color and flavor
Nutrition
Calories: 220kcal | Carbohydrates: 35g | Protein: 3g | Fat: 8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 5g | Trans Fat: -1g | Fiber: 1g | Sugar: 12g