Dairy-Free Matcha Cake
Delightfully vibrant and naturally dairy-free, this matcha cake brings together the earthy, soothing flavors of matcha green tea with the light, fluffy texture of a perfectly baked treat. Made with almond milk, coconut oil, and apple cider vinegar, this plant-based recipe is as inclusive as it is delicious—perfect for vegans or anyone avoiding dairy. The subtle sweetness of granulated sugar perfectly balances the bold, grassy notes of high-quality matcha powder, while a hint of vanilla rounds out the flavor profile. This easy-to-make recipe requires just 20 minutes of prep before it bakes to perfection in your oven. Serve it plain, dusted with more matcha, or adorned with fresh fruits for an elegant finish. Whether enjoyed as an afternoon pick-me-up or a show-stopping dessert, this dairy-free matcha cake is a match(a) made in heaven! Keywords: dairy-free, matcha cake recipe, vegan dessert, plant-based baking.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Matcha green tea powder
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Coconut oil, melted
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, combine the granulated sugar, melted coconut oil, almond milk, apple cider vinegar, and vanilla extract. Mix until the sugar is mostly dissolved.
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or spoon until just combined. Be careful not to overmix, as this can make the cake dense.
Pour the cake batter into the prepared cake pan, smoothing the top with the back of a spoon or a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool completely.
Once cooled, the cake can be served plain, dusted with additional matcha powder, or garnished with fresh fruits. Enjoy!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 150.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 511 mg | 39% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
