Vegan Matcha Cake
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.
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American, Japanese
Diet: Vegan, Vegetarian
Servings: 16 Servings
Calories: 268kcal
Cost: $6
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
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
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.
Serving: 1Slice | Calories: 268kcal | Carbohydrates: 28g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 277mg | Potassium: 247mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 194mg | Iron: 1mg