• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Earthly Provisions
  • Recipe Index
  • Meet Megan
  • Vegan 4th of July Recipes
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Meet Megan
  • Vegan 4th of July Recipes
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Meet Megan
    • Vegan 4th of July Recipes
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Vegan Matcha Cake

    Published: Dec 8, 2023 · Modified: Feb 25, 2024 by Megan Calipari · This post may contain affiliate links · 1 Comment

    Tweet
    Share
    Share
    Pin271
    271 Shares
    Jump to Recipe Print Recipe

    This Vegan Matcha Cake recipe is easy to make and full of green tea flavor. This cake is tender and moist and topped with fluffy vanilla frosting.

    I love baking with tea. It imparts the most delicious and delicate flavor to baked goods. I have used Earl Grey tea in particular to make my Vegan Earl Grey Lavender Cake which is absolutely delicious as well as my Earl Grey Yogurt Loaf Cake. And matcha is really delicious in baked goods too, like my Vegan Matcha White Chocolate Chip Cookies!

    Vegan Matcha Cake on a white plate with a gold fork.
    This cake is soft, full of match flavor, and its so easy to make.

    Today I'm going the matcha route for this delicious Vegan Matcha Cake. This cake is not-too-sweet, earthy and an absolutely gorgeous green color. It pairs well with vanilla frosting for an evenly balanced cake that has big green tea flavor.

    Jump to:
    • What is Matcha?
    • Ingredient Notes
    • Special Equipment
    • Substitutions
    • Step-by-Step Instructions
    • Recipe FAQs
    • Top Recipe Tip
    • Looking for More Easy Cake Recipes?
    • 📖 Recipe
    • 💬 Comments

    What is Matcha?

    Matcha powder is green tea leaves that are finely ground into a powder. The tea leaves are grown in the shade which causes them to produce more caffeine than other types of tea.

    Matcha powder is typically whisked directly into hot water or milk rather than steeped like other types of tea.

    Ingredient Notes

    Overhead photo of ingredients needed to make the cake.
    This is all you need to make this recipe!

    Most of the ingredients used in this Vegan Matcha Green Tea Cake are basic baking staples. But here are a few ingredient notes:

    Matcha: Be sure to use 100% matcha powder, here. Do not use a matcha latte mix.

    Vegan Butter: Vegan butter keeps the cake moist and tender. My top picks are Earth Balance Soy-Free Buttery Sticks, or Country Crock Plant Butter Sticks.

    Non-Dairy Milk: I used oat milk, but any non-dairy milk will work!

    Special Equipment

    You will need a stand mixer or hand mixer for the frosting.

    Substitutions

    Don't want to make frosting? No worries! Grab a container of store-bought frosting.

    Step-by-Step Instructions

    Matcha and sugar mixed together in a marble bowl.

    Step 1. Mix the matcha together with the granulated sugar to ensure no matcha lumps.

    Overhead photo of the wet ingredients for the cake in a marble bowl.

    Step 2. Add the remaining wet ingredients and mix well.

    Vegan Matcha Cake batter in a mixing bowl.

    Step 3. Whisk the dry ingredients into the wet ingredients.

    Green tea matcha cake batter in a square baking pan.

    Step 4. Scrape the Vegan Matcha Cake batter into a prepared 8x8 inch baking pan and bake until a toothpick inserted into the center of the cake comes out clean.

    Finished Vegan Non-Dairy Vanilla Buttercream Frosting in a metal bowl.

    Step 5. While the cake is cooling, mix the vegan vanilla frosting.

    A slice of vegan matcha cake on a white plate with a bite taken out of it.

    Step 6. Then top the cake with the frosting and serve!

    Recipe FAQs

    How should I store this Vegan Matcha Cake?

    Wrap the cake tightly with plastic wrap and store at room temperature for up to 2 days or store in the refrigerator for up to 4 days.

    How should I prepare my cake pan for this recipe?

    Spray the pan with non-stick spray or rub the pan liberally with coconut oil or vegetable shortening. Then insert a parchment sling for easy removal.

    What are the cake size options?

    Bake this cake in an 8x8 inch square pan or an 8 inch round pan with the same baking time. Or this recipe will make a dozen vegan matcha cupcakes! But reduce the baking time to about 20 minutes.

    Top Recipe Tip

    Be careful not to over bake this Vegan Matcha Cake recipe. To test for doneness, insert a toothpick into the center of the cake. It should come out clean.

    Allow the cake to cool completely before topping it with the frosting! If your cake is even slightly warm, the frosting will melt.

    Straight on shot of vegan matcha cake on a white plate topped with vanilla frosting.
    The perfect easy dessert.

    Looking for More Easy Cake Recipes?

    • A slice of Vegan Chocolate Chip Cookie Dough Cake on a white plate.
      Cookie Dough Cake (Vegan!)
    • The cross section to a slice of cake on a white plate with purple flowers in the foreground.
      Vegan Maple Sweet Potato Cake
    • A slice of vegan chocolate chip cookie cake on a gold cake server.
      Vegan Chocolate Chip Cookie Cake
    • Loaf of vegan cinnamon chocolate chip bread on a wooden board
      Vegan Cinnamon Chocolate Chip Bread

    If you tried this Vegan Matcha Cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    Vegan Matcha Cake on a white plate with a gold fork with white flowers in the foreground.

    Vegan Matcha Cake

    Megan Calipari
    This Vegan Matcha Cake recipe is easy to make and full of green tea flavor. This cake is tender and moist and topped with fluffy vanilla frosting.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American, Japanese
    Servings 16 Servings
    Calories 268 kcal

    Equipment

    • 2 Mixing Bowls
    • 1 Whisk
    • 1 Spatula
    • 1 8x8 Inch Square Pan
    • 1 Hand Mixer for the frosting
    • Parchment Paper
    • Measuring Cups and Spoons

    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

    Be careful not to over bake this recipe. Test it by inserting a toothpick into the center of the cake. Once it comes out clean the cake is done.
    To store: tightly wrap the cake and store at room temperature for up to 2 days or refrigerate for up to 4 days.
    I do not recommend freezing this recipe.

    Nutrition

    Serving: 1SliceCalories: 268kcalCarbohydrates: 28gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 16mgSodium: 277mgPotassium: 247mgFiber: 0.4gSugar: 19gVitamin A: 481IUVitamin C: 2mgCalcium: 194mgIron: 1mg
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Share
    Pin271
    271 Shares

    More The Best Vegan Cake and Cupcake Recipes

    • A slice of vegan carrot cake loaf on a small white plate next to a gold fork.
      Vegan Carrot Loaf Cake
    • A slice of Cherry Crumb Cake with a bite taken out of it.
      Cherry Crumb Cake (Coffee Cake)
    • Small-Batch Vanilla Cupcakes on a small wooden board.
      Small Batch Vanilla Cupcakes
    • Vegan Earl Grey Cupcakes on a small wooden board.
      Earl Grey Cupcakes (Vegan!)

    Reader Interactions

    Comments

    1. Lorella

      July 11, 2024 at 3:44 pm

      5 stars
      Came out great and flavorful. I used regular unsalted butter and oatmilk (Oatly brand). Delicious.

      Reply
    5 from 3 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

    More about me →

    4th of July Recipes

    • Vegan Strawberry Shortcake Cake on a white cake stand. The cake is a two-layer cake with strawberries and whipped cream in between the layers and on top.
      Vegan Strawberry Shortcake Cake
    • Peach cobbler on a plate topped with a scoop of vanilla ice cream.
      Vegan Peach Cobbler
    • Green Bean Potato Salad in a white bowl.
      Green Bean Potato Salad
    • Chickpea Sweet Potato Burgers (Vegan!)
    • Vegan Fruit Tart topped with strawberries, blueberries and kiwi slices on a white cloth with strawberries in the foreground.
      Vegan Fruit Tart
    • Close up of a strawberry and cream cupcake on a white cloth
      Vegan Strawberry Cupcakes

    Popular Recipes

    • A slice of Vegan Banana Bread on a white plate on a linen coth.
      Vegan Banana Bread
    • Mango Pico de Gallo in a bowl with a tortilla chip stuck into the salsa.
      Mango Pico de Gallo
    • Mediterranean Chickpea Couscous Salad in a bowl.
      Mediterranean Couscous Salad
    • Two Pineapple Mojito Mocktails garnished with mint with limes and sliced pineapple on the table.
      Pineapple Mojito Mocktail
    • A blackberry hand pie with puff pastry cut in half to show the the interior.
      Blackberry Hand Pies with Puff Pastry
    • A slice of vegan vanilla layer cake on a plate with a fork to the left and the rest of the cake in the background.
      Vegan Vanilla Cake

    Newsletter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Recipe Index

    • Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Earthly Provisions

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.