Flawless Vegan Matcha Cake Recipe in Just 1 Hour

Okay, so, matcha! That earthy, slightly sweet, totally addictive flavor? I’m obsessed. And when you bake with it? Forget about it! This Vegan Matcha Cake is seriously next-level. I mean, just LOOK at that vibrant green color! And the texture? Super moist. It’s kinda unreal, especially considering there are no eggs or dairy involved.

I remember when I first started experimenting with vegan baking… it was a DISASTER. Everything was either dry as sand or gummy. But trust me, this Vegan Matcha Cake? It’s a total game changer. It’s proof that you can have your cake and eat it too (and be vegan!). You’re gonna love it!

Why You’ll Love This Vegan Matcha Cake

Seriously, you NEED this cake in your life. I’m not even kidding. It’s just… amazing. Okay, here’s why:

Quick and Easy to Make

No crazy techniques or ingredients here, promise! It’s so simple, you can whip it up even on a weeknight. Seriously!

Incredibly Moist and Flavorful

Dry cake? NO THANKS. This is seriously moist (sorry, I know some people hate that word!). Plus, that matcha flavor *really* shines through.

Perfect for Any Occasion

Birthday? Potluck? Just feelin’ like cake? This Vegan Matcha Cake is your answer. It’s always a hit!

A Delicious Vegan Treat

You don’t have to compromise on taste just because it’s vegan. This cake is proof! Everyone will love it, vegan or not!

Ingredients for Your Vegan Matcha Cake

Alright, let’s talk ingredients! Nothing too crazy here, I promise. But listen, using good stuff *really* makes a difference. Here’s what you’ll need:

Dry Ingredients

Okay, so first up, the dry stuff! You’ll need 2 cups of all-purpose flour (make sure it’s spooned and leveled, not scooped!), 2 level teaspoons of baking powder, ½ teaspoon of baking soda, and a ¼ teaspoon of salt. Easy peasy!

Wet Ingredients

Now for the wet! Grab 1 cup of granulated sugar, ½ cup of unsweetened applesauce (it adds the BEST moisture!), 1 cup of unsweetened almond milk, ¼ cup of vegetable oil (I usually use canola), and 2 teaspoons of vanilla extract. Boom!

Matcha Component

And last but not least… the star of the show! You’ll need 2 tablespoons of culinary grade matcha powder. Trust me, the culinary grade stuff makes a HUGE difference in flavor and color. Don’t skimp on this! For more on matcha, check out this guide to matcha.

How to Make Vegan Matcha Cake: Step-by-Step

Okay, are you ready to get baking? I promise, this is easier than it looks! Just follow these steps, and you’ll have a gorgeous Vegan Matcha Cake in no time.

Preparing for Your Vegan Matcha Cake

First things first, let’s get that oven preheating to 350°F (that’s 175°C for my friends across the pond!). While that’s heating up, grease and flour your cake pan. I usually use a round 9-inch pan, but you can use whatever you have. Just make sure it’s well-greased and floured, or the cake might stick. Nobody wants that!

Combining Dry Ingredients for Vegan Matcha Cake

Grab a big bowl (the bigger, the better, less chance of flour flying everywhere!). Throw in your flour, baking powder, baking soda, and salt. Now, whisk it all together until it’s nicely combined. This just makes sure everything’s evenly distributed. No one wants a pocket of baking soda in their cake!

Mixing Wet Ingredients for Vegan Matcha Cake

In a separate bowl (medium-sized is perfect), combine your sugar, applesauce, almond milk, oil, and vanilla extract. Whisk it all together until it’s nice and smooth. It should look kinda like a creamy, slightly beige mixture.

Combining Wet and Dry for Vegan Matcha Cake

Okay, this is where the magic starts to happen! Gradually add the wet ingredients to the dry ingredients, mixing until *just* combined. Don’t overmix! Seriously, I can’t stress this enough. Overmixing leads to a tough cake, and we want a soft, fluffy one. A few streaks of flour are totally fine.

Preparing the Matcha

In a small bowl, whisk your matcha powder with 2 tablespoons of hot (but not boiling!) water until it’s smooth. You want to get rid of any clumps. This step is important because it ensures the matcha distributes evenly throughout the batter. Plus, it intensifies the color!

Adding Matcha to Your Vegan Matcha Cake Batter

Pour that beautiful green matcha mixture into your cake batter and mix well. Watch as the batter transforms into a gorgeous shade of green! Make sure it’s all evenly mixed, with no streaks of matcha.

Baking Your Vegan Matcha Cake

Pour your batter into the prepared cake pan and pop it in the oven for 30-35 minutes. To check if it’s done, stick a toothpick into the center. If it comes out clean (or with just a few moist crumbs), it’s ready! If not, bake it for a few more minutes. Keep a close eye on it, though, you don’t want it to burn!

Cooling Your Vegan Matcha Cake

Once the cake is done, let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents it from sticking to the pan and also helps it retain its moisture. Patience is key here! Once it’s completely cool, you can frost it, dust it with powdered sugar, or just eat it as is. Enjoy!

Tips for the Best Vegan Matcha Cake

Okay, so you wanna make sure your Vegan Matcha Cake is a total success, right? Of course you do! Here are a few little tips and tricks I’ve learned along the way:

Don’t Overmix the Batter

Seriously, I can’t say this enough! Overmixing develops the gluten in the flour, which makes the cake tough. You want a light and tender crumb, so just mix until everything is *barely* combined. A few streaks are fine, I promise!

Measure Ingredients Accurately

Baking is a science, people! And with vegan baking, it’s even MORE important to measure accurately. Especially when it comes to the flour. Too much, and your cake will be dry. So, use measuring cups and spoons, and make sure you level them off. It makes a HUGE difference!

Adjust Matcha to Your Taste

Listen, everyone’s taste buds are different! If you’re not a huge matcha fan, start with less (maybe just a tablespoon or so). You can always add more next time! And if you’re a matcha addict like me? Go wild! Just don’t add *too* much, or it can get a little bitter.

Vegan Matcha Cake Variations

Okay, so you’ve got the basic Vegan Matcha Cake down. Awesome! But let’s get a little crazy, shall we? Here are a few fun variations to try. Trust me, they’re all delicious!

Different Flours

Want to make it gluten-free? Go for it! Just swap out the all-purpose flour for a gluten-free flour blend. I’ve had good luck with Bob’s Red Mill. Just follow the package instructions, and you’re good to go! For more on gluten-free baking, see this guide to gluten-free baking.

Add Chocolate Chips

Chocolate and matcha? YES, PLEASE! Throw in some white chocolate chips for extra sweetness, or dark chocolate chips for a slightly bitter contrast. My favorite part is that the chips melt a bit while baking. Yum!

Citrus Zest

A little citrus zest can really brighten up the flavor of this cake! Try adding a teaspoon or two of lemon or orange zest to the batter. It adds a lovely aroma and a zesty kick! I’m telling you, it’s amazing.

Serving Suggestions for Your Vegan Matcha Cake

Alright, your Vegan Matcha Cake is baked and cooled. Now what? Here are a few ideas to take it to the next level. Get ready to impress!

Dust with Powdered Sugar

Keep it simple and elegant! A light dusting of powdered sugar adds a touch of sweetness and makes your cake look super fancy (even though it took, like, zero effort!).

Serve with Vegan Ice Cream

Oh my gosh, this is my *favorite*! A scoop of vanilla or, even better, matcha vegan ice cream on top of a slice of this cake? Heaven! The cold ice cream with the soft cake… it’s just perfect.

Pair with Fresh Berries

Berries and cake are always a good idea! Strawberries, raspberries, blueberries… they all work! The tartness of the berries balances the sweetness of the cake perfectly.

Storing Your Vegan Matcha Cake

Okay, so you’ve baked this amazing Vegan Matcha Cake, and somehow, you have leftovers? Wow, I’m impressed! Here’s how to keep it fresh and delicious.

Room Temperature Storage

If you’re planning on eating it within a day or two, just pop it in an airtight container and leave it on the counter. It’ll stay nice and moist for up to 2 days. Easy peasy!

Refrigeration

Want to keep it longer? No problem! Just store it in an airtight container in the fridge, and it’ll be good for up to 5 days. Just let it come to room temperature before serving for maximum flavor. Nobody likes cold cake!

Frequently Asked Questions About Vegan Matcha Cake

Got questions about this Vegan Matcha Cake? Don’t worry, I’ve got answers! Here are a few of the most common questions I get asked about this recipe. Let’s dive in!

Can I use a different type of milk?

Totally! If you don’t have almond milk on hand, no sweat. Soy milk or oat milk work just as well. Honestly, most vegan baking substitutes work great in this recipe, so don’t stress too much!

Can I use a different type of sweetener?

Yep! If you’re not a fan of granulated sugar, you can totally swap it out for maple syrup or agave. Just keep in mind that you might need to adjust the amount slightly, since they’re both sweeter than granulated sugar. Start with a little less and taste as you go!

Is matcha powder necessary?

Okay, so this one’s a little tricky. If you want that signature matcha flavor and that beautiful green color, then yes, matcha powder is a MUST. You can’t really substitute it with anything else and still get the same result, sorry! It’s what makes this cake special, after all!

Estimated Nutritional Information for Vegan Matcha Cake

Okay, so here’s the deal: nutrition info is tricky! It varies based on the exact ingredients and brands you use, so I can’t give you exact numbers. Just keep in mind this is an estimate!

Enjoyed This Vegan Matcha Cake Recipe?

Woohoo! So glad you tried it! If you loved this Vegan Matcha Cake as much as I do, please give it a rating below! And hey, share it with your friends on social media – they deserve cake too!

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