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.

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.

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.

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.

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.

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.

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.