Vegan Matcha Cake
Elevate your dessert game with this vibrant Vegan Matcha Cake, a plant-based treat that’s as stunning as it is delicious. Bursting with the earthy, subtly sweet flavor of high-quality matcha powder, this cake is perfectly balanced by a delicate vanilla undertone and the creaminess of coconut oil. Fluffy, moist, and completely dairy- and egg-free, the recipe uses a vegan buttermilk made from soy milk and apple cider vinegar to achieve its tender crumb. With just 20 minutes of prep time and simple pantry staples, this cake is both elegant and easy to make. Ideal for matcha lovers and vegans alike, it’s a perfect centerpiece for any gathering—serve it plain, dust it with powdered sugar, or pair it with your favorite vegan frosting to make it truly unforgettable.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons matcha powder
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 1 cup granulated sugar
- 0.5 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with coconut oil. Set aside.
In a small bowl, combine the unsweetened soy milk and apple cider vinegar. Stir well and let sit for 5-10 minutes to create a vegan buttermilk.
In a large mixing bowl, sift together the all-purpose flour, matcha powder, baking powder, baking soda, and salt. Mix well to ensure the matcha is evenly distributed.
To the vegan buttermilk mixture, add the granulated sugar, melted coconut oil, and vanilla extract. Whisk until the sugar begins to dissolve and the mixture is well combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixtures together using a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake light and fluffy.
Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
Bake the cake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
Optional: Serve with a dusting of powdered sugar or a vegan frosting of your choice for added sweetness.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 99.4 g | 497% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 400.0 g | 145% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 202.6 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 482 mg | 37% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 725 mg | 15% | |
*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.
