This vegan matcha cake is a beautifully soft, moist, and lightly sweet loaf with the distinctive earthy, slightly bitter flavor of green tea powder. It is made without eggs or dairy, using simple pantry staples like plant milk, oil, and apple cider vinegar to create a tender crumb that rivals any traditional cake. This recipe works because the acidity of the vinegar reacts with baking soda to give lift, while the oil keeps the cake incredibly moist for days.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 2 tablespoons (10 g) matcha powder (culinary grade)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 1 cup (240 ml) unsweetened almond milk (or soy milk), at room temperature
- ⅓ cup (80 ml) neutral oil (such as canola or sunflower)
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang on the long sides for easy lifting.
- In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt. Make sure the matcha is fully incorporated and there are no clumps.
- In a large bowl, whisk the sugar, almond milk, oil, apple cider vinegar, and vanilla extract until the sugar is mostly dissolved.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 30 minutes.
- Let the cake cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing.
Tips
- Use good matcha: Culinary grade matcha is ideal for baking. Ceremonial grade is more delicate and expensive; it will work but the flavor may be more subtle. Avoid using pre-sweetened matcha lattes.
- Don’t overmix: Overmixing the batter develops gluten, which can make the cake tough and dense. Stir just until the flour disappears.
- Room temperature milk: Cold milk can cause the oil to solidify and the batter to seize. Let your plant milk sit out for 15–20 minutes before mixing.
- Check for doneness: Ovens vary. Start checking at 40 minutes. The cake is done when a toothpick inserted in the center comes out with only a few moist crumbs, not wet batter.
Serving Suggestions
Serve slices of this matcha cake as a light dessert with a dusting of powdered sugar or a drizzle of simple glaze made from powdered sugar and a little lemon juice. It pairs beautifully with a cup of hot green tea or a matcha latte. For a richer treat, serve with a dollop of coconut whipped cream and fresh berries.
Variations
- Lemon-Matcha: Add the zest of one lemon to the wet ingredients and replace 2 tablespoons of the milk with lemon juice. The citrus brightens the matcha.
- Chocolate-Matcha: Fold in ½ cup (90 g) of vegan chocolate chips or chopped dark chocolate into the batter before baking.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious.
- Matcha Cupcakes: Pour the batter into a 12-cup muffin tin lined with paper liners. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
Storage and Reheating
Store the matcha cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days. You can also freeze the cake (whole or in slices) for up to 3 months; wrap it in plastic wrap and then foil. To serve, thaw overnight in the refrigerator or at room temperature for a few hours. Reheat individual slices in the microwave for 10–15 seconds or in a toaster oven at 300°F (150°C) for 5 minutes to freshen the crumb.
Frequently Asked Questions
Can I use a different plant milk? Yes, any unsweetened plant milk works, such as soy, oat, or coconut milk (from a carton, not canned). Avoid sweetened or flavored milks as they can alter the taste and sugar balance.
Why did my cake turn brown? Matcha is sensitive to high heat. If your oven runs hot or the cake bakes too long, the chlorophyll in the matcha degrades and turns brown. Bake at the recommended temperature and check doneness early. Also, using a light-colored metal pan helps prevent over-browning.
Can I reduce the sugar? Yes, you can reduce the sugar to ½ cup (100 g) for a less sweet cake. The texture may be slightly less tender, but it will still work. Avoid reducing it much further as sugar contributes to moisture and structure.
Is this cake really egg-free? Yes, this recipe uses no eggs. The combination of vinegar and baking soda creates the lift, while the oil provides moisture. It is 100% plant-based.
Can I make this cake oil-free? You can substitute the oil with an equal amount of unsweetened applesauce or mashed banana. The cake will be denser and more moist, but still tasty. Note that the texture will be closer to a snack cake.
Why is my cake bitter? Matcha naturally has a bitter edge. If it’s too bitter for you, make sure you are using culinary-grade matcha (not ceremonial, which is more delicate but still can be bitter if overused). Also, check that your baking soda is fresh; old baking soda can leave a metallic taste.
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