There is something magical in the taste of matcha with soft, sweet treat of a freshly baked goodie. If you’re looking for a dessert that’s both vibrant and plant-based, this matcha cake recipe vegan version might become your new favorite. It’s vibrant, bursting with flavors, and it’s completely free from dairy and eggs (JUST in case if someone wants to live as a vegan or is just interested to know about healthier dessert options).
Matcha isn’t just trendy. It has been used in Japan for centuries and adds a naturally bright green colour to baked goods without any artificial dyes. There is a grassy and bitter but smooth taste to it, which sets it aside from typical cake flavours. When this matcha is accompanied by soft cake texture and light sweetness, it makes a balanced snack which feels fresh and that is unique.
This recipe also does not complicate things and can be found in most grocery stores. Whether you’re a pro baker or just starting out in the kitchen, this vegan matcha cake recipe is beginner-friendly and doesn’t require any fancy tools. It is perfect for birthdays, tea parties or even a cozy armchair snack with plant-based milk or green tea.
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Key Benefits
Choosing a matcha cake recipe vegan style comes with more than just amazing taste. This kind of cake offers a mix of health perks, simple ingredients, and easy preparation. Here are some key reasons why you’ll want to try it:
1. Dairy-Free and Egg-Free
This cake uses plant-based milk and natural egg replacers like apple cider vinegar or flaxseed meal. Ideal for anyone with dairy sensitivities or following plant-based diets, this cake delivers all the indulgence without animal-derived ingredients. You still get a moist, fluffy cake—without the animal ingredients.
2. Antioxidant-Rich from Matcha
Premium matcha consists of shade-grown tea leaves stone-ground into an ultra-fine powder, preserving its vibrant color and nutrient density. It’s packed with antioxidants, especially a powerful one called EGCG. These help protect your body from cell damage and may support heart health, brain function, and metabolism.
3. Gentle Energy Boost
Unlike regular caffeine from coffee, matcha provides a smoother energy lift. The natural caffeine in matcha is balanced by an amino acid called L-theanine, which helps you stay alert without feeling jittery. That makes this cake a nice pick-me-up snack during the day.
4. Lower Sugar Options
This vegan matcha cake recipe works great with natural sweeteners like maple syrup or coconut sugar. You can adjust the sweetness to your liking and make it fit into a healthier eating plan.
5. Made with Whole Ingredients
Most recipes use simple, wholesome pantry items—like almond flour, coconut oil, oat milk, and pure vanilla extract. There are no mystery additives or processed mixes, which makes the cake easier on your stomach and more nutritious.
6. Naturally Colorful
Thanks to the matcha powder, this cake has a rich green color that looks amazing on any dessert table. You don’t need food coloring, and it stays bright if you follow the right baking tips.
7. Versatile and Allergy-Friendly
You can easily make this recipe gluten-free, soy-free, or nut-free depending on your needs. Swap in gluten-free flour or choose different plant milks—it still bakes up light and fluffy.
This dessert bridges the gap between wholesome nutrition and decadent flavor – a rare treat that satisfies both your taste buds and wellness goals. You can enjoy something sweet that feels good to eat and fits a wide range of diets. Plus, it’s fun to make and even better to share.
Ingredients for Matcha Cake Recipe Vegan
The best part about this matcha cake recipe vegan version is how easy the ingredient list is. Most items are simple and can be found in your kitchen or local store. There are no eggs, dairy, or complicated substitutes—just plant-based basics that come together to make a light, flavorful cake.
Dry Ingredients:
- 1½ cups all-purpose flour
(You can use gluten-free flour if needed. Just make sure it has xanthan gum for binding.) - 1 tablespoon matcha powder (culinary grade)
(Opt for ceremonial-grade matcha if possible – its vibrant green hue and delicate umami notes elevate the cake’s appearance and taste.) - ¾ cup coconut sugar or organic cane sugar
(Coconut sugar gives a rich, caramel-like taste and keeps it refined-sugar free.) - 1 teaspoon baking soda
(Helps the cake rise and stay fluffy.) - ¼ teaspoon salt
(Balances the sweetness and brings out the matcha flavor.)
Wet Ingredients:
- 1 cup unsweetened almond milk
(Or use oat milk, soy milk, or any plant-based milk you prefer.) - 1 tablespoon apple cider vinegar
(This reacts with baking soda to help the cake rise—it’s your egg-free leavening.) - ⅓ cup coconut oil (melted) or avocado oil
(Gives moisture and richness.) - 1½ teaspoons pure vanilla extract
(Adds a soft, warm depth to balance the earthy matcha.)
Optional Add-Ins or Toppings:
- ¼ cup dairy-free white chocolate chips
(Adds sweetness and a nice texture contrast.) - Shredded coconut, sesame seeds, or crushed pistachios for garnish
(Use these to decorate the top and add a little crunch.) - Vegan frosting (like coconut cream or cashew cream)
(Optional for layering or topping after baking.)
This ingredient list makes one 8-inch round cake or about 12 cupcakes. You can easily double the recipe for a layer cake or halve it for a smaller batch.
How to Make Matcha Cake Recipe Vegan
Making a soft and fluffy matcha cake recipe vegan style is easier than you might think. With a few simple steps and one bowl, you’ll have a moist green tea cake ready to serve. Follow this guide for perfect results every time.
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or line it with parchment paper) to prevent sticking.
If you’re making cupcakes instead, line a 12-cup muffin tin with paper liners.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- 1½ cups all-purpose flour
- 1 tablespoon matcha powder
- ¾ cup coconut sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Be sure to sift the matcha powder if it looks clumpy. This helps it blend evenly into the flour and avoids dark green streaks in your cake.
Step 3: Combine Wet Ingredients Separately
In a separate bowl or large measuring cup, mix:
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- ⅓ cup melted coconut oil
- 1½ teaspoons vanilla extract
Let this mixture sit for 2–3 minutes. The vinegar will react with the milk and start curdling slightly—this is your vegan buttermilk.
Step 4: Mix Wet into Dry
Pour the wet ingredients into the dry ingredients. Use a spatula or whisk to stir just until the batter is smooth. Do not overmix—a few small lumps are fine. Overmixing can make the cake dense.
If you’re using optional add-ins like dairy-free white chocolate chips or chopped nuts, fold them in now.
Step 5: Bake
Pour the batter into your prepared cake pan. Smooth the top gently.
- For an 8-inch round cake, the ideal baking time ranges between 30-35 minutes in a properly preheated oven.
- For cupcakes, bake for 20 to 22 minutes.
Test the cake’s doneness by inserting a skewer into the thickest part – perfect doneness is achieved when it emerges with dry crumbs but no wet batter.
Step 6: Cool Completely
Allow the baked cake to rest in its pan for approximately 10 minutes – this helps the structure set before removal. Carefully invert onto a cooling rack to complete the cooling process, which prevents condensation and maintains texture. This step is important so the frosting won’t melt if you plan to add it later.
Step 7: Frost or Serve
Once the cake is cool, you can top it with vegan frosting, a light dusting of powdered sugar, or fresh fruit. Coconut whipped cream or a matcha glaze also work great for a simple finish.
That’s it! You’ve just made a homemade matcha cake recipe vegan that’s soft, flavorful, and beautiful in color.
Pro Tips and Variations of Matcha Cake Recipe Vegan
Making the perfect matcha cake recipe vegan isn’t just about following the steps—it’s also about knowing a few helpful tricks. These pro tips and easy variations will help you personalize the recipe and get the best results every time.
Pro Tips
1. Use good-quality matcha powder
Not all matcha is the same. Look for culinary-grade matcha that’s bright green in color. This means it’s fresh and will give your cake the best flavor and natural color.
2. Don’t overmix the batter
Gently incorporate the wet mixture into the dry ingredients using a folding motion – stop immediately when no flour streaks remain. Remember: Ten extra stirs can turn cloud-like batter into rubber – stop while it still looks slightly under-mixed.
3. Measure flour the right way
To ensure accuracy, aerate your flour first by fluffing it with a fork. Using a spoon, create fluffy piles of flour in your measuring cup until it forms a small mountain. Then, using the straight edge of any kitchen tool, shave off the peak in one smooth, leveling motion. Scooping directly from the bag can pack the flour and lead to dry cake.
4. Sift the dry ingredients
Matcha powder can clump easily. Sifting it with the flour helps everything blend smoothly and prevents bitter pockets of tea.
5. Let the cake cool before frosting
If you’re adding vegan frosting, wait until the cake is completely cool. This crucial cooling period ensures your frosting maintains perfect consistency and adheres properly to the cake surface.
Simple Variations
1. Gluten-free matcha cake
For gluten-free adaptation, substitute the wheat flour measure-for-measure with a certified gluten-free baking blend containing binding agents. This keeps the cake light while making it gluten-free.
2. Oil-free version
Applesauce can stand in for oil in identical quantities, though expect a slightly denser yet moister crumb structure. The cake will be a bit more moist and tender, but still delicious.
3. Matcha loaf or muffins
Pour the batter into a loaf pan for a matcha tea loaf or use muffin tins for a snack-sized version. Just adjust the baking time as needed.
4. Coconut matcha cake
Use full-fat coconut milk in place of almond milk, and top with toasted coconut flakes for a tropical twist.
5. Matcha chocolate swirl
Add a swirl of melted vegan chocolate into the batter for a marbled look and deeper flavor contrast.
6. Layered matcha birthday cake
Double the recipe, bake in two round pans, and fill with vegan buttercream or whipped coconut cream for a special-occasion cake.
These small adjustments make it easy to adapt the matcha cake recipe vegan style to your tastes or dietary needs. Experiment with these variations to discover your ideal balance of flavors and textures.
Serving Suggestions
The beauty of a matcha cake recipe vegan style is its flexibility—it fits just as well with an afternoon tea as it does on a birthday dessert table. Here are a few tasty and fun ways to serve it that will bring out its flavor and color.
1. Classic with Vegan Whipped Cream
Top slices of cake with a dollop of coconut whipped cream or aquafaba-based vegan whipped topping. This light and airy finish balances the earthy matcha flavor without overpowering it.
2. Serve with Fresh Berries
Add color and brightness by pairing your matcha cake with fresh fruit like strawberries, raspberries, or blueberries. Their natural sweetness goes well with the green tea notes, and they add a beautiful contrast on the plate.
3. Dust with Powdered Sugar or Extra Matcha
For a minimalist look, lightly dust the top of your cake with powdered sugar or sift a tiny bit of matcha powder on top. It’s simple, elegant, and keeps the cake’s natural charm front and center.
4. Make it a Tea-Time Dessert
Serve this vegan matcha cake with a warm cup of green tea, jasmine tea, or even a matcha latte. It’s the perfect pairing for a cozy afternoon break or a light dessert after dinner.
5. Add a Vegan Matcha Glaze
Drizzle a quick glaze made with powdered sugar, plant-based milk, and matcha powder over the cooled cake. It adds a subtle crunch on top and a little extra flavor that matcha lovers will appreciate.
6. Turn It into a Layer Cake
Prepare a double batch of batter and divide evenly between two 8-inch cake pans for an impressive layered dessert. Fill the center with vegan cream cheese frosting, cashew cream, or coconut cream. It becomes a great cake for birthdays, celebrations, or when you want to impress guests.
7. Chill and Serve Cold
For a refreshing twist, place the cake in the fridge for a few hours and serve cold. This works especially well with frosting or glaze and makes the texture denser—almost like a soft tea loaf.
With all these serving ideas, your matcha cake recipe vegan can be dressed up or kept simple, depending on the occasion. Try different toppings and sides until you find your favorite way to enjoy it.
Conclusion for Matcha Cake Recipe Vegan
This matcha cake recipe vegan is more than just a treat—it’s a fresh and nourishing way to enjoy dessert while staying plant-based. With its lime’s green color and light texture, this bread has an earthy flavor and will find its way into being a favorite of yours in the kitchen.
Either for a special holiday or if you just want to bear something new, this cake will offer a good compromise between taste and nutrition. Cakes are things that do not require eggs, dairy, and complex recipes to make something that looks beautiful and tastes even better. Furthermore, the natural boost of matcha makes it a smart dessert to have when you are having a sweet tooth but do not want an overdose.
You can definitely eat it alone or top it with your favorite or even turn it into a layered celebration cake! The options have a flexibility; and the results are always satisfying.
Now that you know how to make this easy and healthy matcha cake recipe vegan, don’t be surprised if friends and family start asking for seconds—or the recipe. It’s that good.
For more information about the health benefits of matcha, you can refer to this article by Harvard Health Publishing: Matcha: A look at possible health benefits.
Matcha Cake Recipe Vegan
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- You can use gluten-free flour if needed. Just make sure it has xanthan gum for binding.
- 1 tablespoon matcha powder culinary grade
- Opt for ceremonial-grade matcha if possible – its vibrant green hue and delicate umami notes elevate the cake’s appearance and taste.
- ¾ cup coconut sugar or organic cane sugar
- Coconut sugar gives a rich, caramel-like taste and keeps it refined-sugar free.
- 1 teaspoon baking soda
- Helps the cake rise and stay fluffy.
- ¼ teaspoon salt
- Balances the sweetness and brings out the matcha flavor.
Wet Ingredients:
- 1 cup unsweetened almond milk
- Or use oat milk, soy milk, or any plant-based milk you prefer.
- 1 tablespoon apple cider vinegar
- This reacts with baking soda to help the cake rise—it’s your egg-free leavening.
- ⅓ cup coconut oil melted or avocado oil
- Gives moisture and richness.
- 1½ teaspoons pure vanilla extract
- Adds a soft, warm depth to balance the earthy matcha.
Optional Add-Ins or Toppings:
- ¼ cup dairy-free white chocolate chips
- Adds sweetness and a nice texture contrast.
- Shredded coconut sesame seeds, or crushed pistachios for garnish
- Use these to decorate the top and add a little crunch.
- Vegan frosting like coconut cream or cashew cream
- Optional for layering or topping after baking.
Instructions
Step 1: Preheat and Prepare the Pan
- Start by preheating your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan (or line it with parchment paper) to prevent sticking.
- If you’re making cupcakes instead, line a 12-cup muffin tin with paper liners.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- 1½ cups all-purpose flour
- 1 tablespoon matcha powder
- ¾ cup coconut sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Be sure to sift the matcha powder if it looks clumpy. This helps it blend evenly into the flour and avoids dark green streaks in your cake.
Step 3: Combine Wet Ingredients Separately
- In a separate bowl or large measuring cup, mix:
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- ⅓ cup melted coconut oil
- 1½ teaspoons vanilla extract
- Let this mixture sit for 2–3 minutes. The vinegar will react with the milk and start curdling slightly—this is your vegan buttermilk.
Step 4: Mix Wet into Dry
- Pour the wet ingredients into the dry ingredients. Use a spatula or whisk to stir just until the batter is smooth. Do not overmix—a few small lumps are fine. Overmixing can make the cake dense.
- If you’re using optional add-ins like dairy-free white chocolate chips or chopped nuts, fold them in now.
Step 5: Bake
- Pour the batter into your prepared cake pan. Smooth the top gently.
- For an 8-inch round cake, the ideal baking time ranges between 30-35 minutes in a properly preheated oven.
- For cupcakes, bake for 20 to 22 minutes.
- Test the cake’s doneness by inserting a skewer into the thickest part – perfect doneness is achieved when it emerges with dry crumbs but no wet batter.
Step 6: Cool Completely
- Allow the baked cake to rest in its pan for approximately 10 minutes – this helps the structure set before removal. Carefully invert onto a cooling rack to complete the cooling process, which prevents condensation and maintains texture. This step is important so the frosting won’t melt if you plan to add it later.
Step 7: Frost or Serve
- Once the cake is cool, you can top it with vegan frosting, a light dusting of powdered sugar, or fresh fruit. Coconut whipped cream or a matcha glaze also work great for a simple finish.
Video
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8 slices
- Calories: ~220 per slice
FAQs about Matcha Cake Recipe Vegan
Why did my matcha cake turn brown?
If your matcha cake turned brown instead of green, the oven temperature may have been too high, or the matcha powder wasn’t fresh. Matcha is sensitive to heat and light—old or low-quality matcha can lose its vibrant color during baking. To keep your matcha cake recipe vegan bright, use high-grade matcha and bake at a moderate temperature.
Why does my vegan cake fall apart?
Vegan cakes can fall apart if there’s not enough binding. Since there are no eggs in a matcha cake recipe vegan, you’ll need other binders like flaxseed meal, applesauce, mashed banana, or aquafaba. Excessive mixing or insufficient fat content may result in a fragile, easily broken consistency. Precise measurement and minimal mixing – stopping the moment ingredients incorporate – are crucial for ideal structure.
How does matcha affect baking?
Matcha adds a soft green color, earthy flavor, and a gentle boost of energy. It blends well into batters and doesn’t require much to shine. In a matcha cake recipe vegan, it pairs perfectly with vanilla, almond, or coconut, creating a unique and refreshing taste. Just be careful not to use too much—it can make the cake bitter.
How long does matcha cake last in fridge?
A properly stored vegan matcha cake can last up to 4–5 days in the fridge. Store in a sealed container to maintain moisture and prevent staleness. That magical window when a chilled cake just loses its refrigerator cold? That’s the perfect serving moment – when every flavor note sings and the crumb softens beautifully. If your cake has a frosting or glaze, refrigeration also helps it stay firm.
Does matcha lose nutrients when baked?
Yes, some nutrients in matcha—like antioxidants—can break down when exposed to high heat. However, your matcha cake recipe vegan will still keep part of its benefits and all of its unique flavor. To preserve more nutrients, bake at lower temperatures and avoid overbaking.
If you enjoyed this vegan matcha cake, you might also love our Decadent Vegan Chocolate Desserts That Will Blow Your Mind. Discover a variety of plant-based chocolate treats that are both indulgent and easy to make.