Matcha Cake Recipe Vegan: Irresistibly Delicious & Easy!
A moist, plant-based dessert highlighting the earthy flavor of matcha, this Matcha Cake Recipe Vegan version delivers vibrant color and fluffy texture without any dairy or eggs.
Equipment
- Mixing bowls (2)
- Whisk or hand mixer
- 8-inch or 9-inch cake pan
- Parchment paper (optional)
- Wire rack for cooling
Ingredients
- 2 cups all-purpose flour
- ¾ –1 cup granulated sugar adjust to taste
- 1 –2 tablespoons matcha powder culinary-grade recommended
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk almond, soy, or oat
- ¼ cup neutral oil e.g., canola or vegetable
- 1 teaspoon vanilla extract
(Optional) Citrus zest, coconut flakes, chopped nuts
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk dry ingredients (flour, sugar, matcha, baking powder, salt) in a bowl.
- Mix wet ingredients (non-dairy milk, oil, vanilla) in a separate bowl.
- Combine wet and dry mixtures to form a smooth batter.
- Pour batter into a greased or parchment-lined 8-inch/9-inch pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack before slicing or frosting.
Notes
For best results, use a high-quality matcha powder and sift it well to prevent clumping.