Matcha Cake Recipe Vegan Style: A Sweet Delight
A soft, tender cake with a beautiful green tea flavor and a light vanilla background — this Matcha Cake Recipe Vegan brings a cozy café feeling right into your home, perfect for any occasion from brunches to birthdays.
Equipment
- 8-inch round cake pan
- Mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Parchment paper
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 ½ tablespoons culinary-grade matcha powder
- 1 ¾ cups unsweetened oat milk
- ⅓ cup neutral oil such as sunflower or canola
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
Optional Add-Ins:
- ¼ cup dairy-free white chocolate chips
- 2 tablespoons toasted shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round pan.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and matcha powder.
- In another bowl, stir oat milk, oil, vanilla, and lemon juice until combined.
- Pour wet ingredients into dry ingredients; stir gently until just combined.
- Fold in optional add-ins if using.
- Pour batter into pan and smooth the top.
- Bake for 28–32 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For best results, use fresh culinary-grade matcha to achieve the brightest color and smoothest flavor. Always let the cake cool completely before slicing for the cleanest cuts.