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Easy Matcha Cake (Vegan)

This easy matcha cake recipe pairs matcha's distinct green tea flavor with a hint of lemon and vanilla, and the easy, 3-ingredient matcha icing makes it even more irresistible! Only 10 ingredients and 15 minutes of hands-on prep. Perfect for casual get-togethers and afternoon tea. Yield: one 8-inch square (or 9-inch round) cake

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 9 servings
Calories: 255 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour regular or gluten-free
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 4 ½ teaspoons matcha powder
  • 1 cup sugar
  • ½ cup plain non-dairy yogurt I used cashew yogurt
  • ½ cup unsweetened non-dairy milk I used almond milk
  • ⅓ cup neutral oil Such as canola or grapeseed
  • 1 teaspoon vanilla extract
  • 1 small lemon
Optional nuts and icing:
  • 3 Tablespoons raw pistachios or walnuts, pecans, sliced almonds
  • ½ cup powdered sugar
  • ¼ teaspoon matcha
  • 4 teaspoons non-dairy milk

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F (176°C) and line an 8-inch square metal baking pan with parchment paper.
  2. In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt. Sift the matcha into the bowl and whisk very well to incorporate.
  3. In a separate bowl, combine the sugar, yogurt, milk, oil, and vanilla. Zest the lemon, and add the zest to the bowl. Cut and squeeze the lemon, adding 1 tablespoon lemon juice to the other wet ingredients. Whisk to combine.
  4. Pour wet ingredients into dry, and stir to form a batter. Try not to overmix. Pour the batter into the prepared pan, and sprinkle nuts on top, if using. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then lift out onto a metal rack to cool completely.
  5. To make the matcha icing, sift together the powdered sugar and matcha. Add the milk and whisk until smooth. If the icing is too thin or thick, adjust the consistency by adding a touch more milk or powdered sugar. Drizzle over the entire cake or onto individual slices just before serving.

Notes

  • If not using a kitchen scale to weight the flour, be sure to whisk it first to fluff it up. Then lightly scoop up with the measuring cup, and level off the top.
  • Store matcha cake in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Calories 255kcal (13%) Carbohydrates 40g (13%) Protein 3g (6%) Fat 9g (14%) Cholesterol 0mg (0%) Sodium 140mg (6%) Sugar 21g (42%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 255

% Daily Value*

Calories 255kcal 13%
Carbohydrates 40g 13%
Protein 3g 6%
Fat 9g 14%
Cholesterol 0mg 0%
Sodium 140mg 6%
Sugar 21g 42%

* Percent Daily Values are based on a 2,000 calorie diet.