Vegan Matcha Cake
Elevate your dessert game with this irresistible Vegan Matcha Cake, a perfect blend of plant-based indulgence and vibrant green tea flavor. Crafted with earthy matcha powder, this cake delivers a uniquely rich taste while remaining light and fluffy, thanks to a vegan buttermilk made from soy milk and apple cider vinegar. Sweetened with granulated sugar and enriched with melted coconut oil, every bite strikes the perfect balance of sweetness and moisture. This easy-to-make recipe comes together in just under an hour and is ideal for any occasion, whether you're hosting a gathering or simply treating yourself. Top it off with a dusting of powdered sugar or your favorite vegan frosting to complete this matcha masterpiece. Perfect for matcha lovers and anyone looking for a dairy-free, egg-free dessert, it's a must-try addition to your plant-based baking repertoire!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with coconut oil. Set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula for even baking.
Step 7
Bake the cake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
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.
Step 9
Optional: Serve with a dusting of powdered sugar or a vegan frosting of your choice for added sweetness.
Nutrition Facts
| Serving size | (969.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2841.8 |
| Total Fat 127.6g | 0% |
| Saturated Fat 99.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2846.9mg | 0% |
| Total Carbohydrate 400.0g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 202.6g | |
| Protein 41.3g | 0% |
| Vitamin D 179.3IU | 0% |
| Calcium 482.4mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 725.3mg | 0% |
Source of Calories