Matcha Cake Recipe ~Vegan Green Tea Cake
Prep time
Bake time
Total time
If you want to make the Ombre Style cake layers as I did, it is essential to get the ¼ sheet cake pans
Be sure to read the entire article for Vegan Whipped Cream if you cannot get the SILK brand heavy whipping cream.
Grease & parchment line the ¼ sheet pans when you are ready to start mixing the recipe & preheat your oven to 350°F
I am using The Plant Based Egg by Freely Vegan for the egg replacer. If you are using another blend egg replacer **OR FLAX follow the instructions on the package for whatever brand you are using to replace 2 eggs. Using some of the liquid from the recipe to reconstitute. If you are using Flax meal: 2 Tbs flax meal and 6Tbs liquid from the recipe below. **The egg replacer will be added after creaming the butter & sugar together and then proceed as the recipe below states.
Serves: 4- ¼ sheet layers serves 16 people
  • Vegan Butter 12 Tablespoons (170g)
  • Granulated Sugar 1½ cups (300g)
  • Proprietary Blend Dry Egg Replacer 2 Tablespoons * I prefer The Plant Based Egg by Freely Vegan
  • All Purpose Flour 2½ cups (312g)
  • Baking powder 3 teaspoons
  • Matcha Powder 6 teaspoons (14g)
  • Salt ½ teaspoon (3g)
  • Soy Milk 1½ cup
  • Apple Cider Vinegar *or white vinegar 2 teaspoons (10ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • 1 Recipe Vegan Whipped Cream **read the recipe for my homemade version as you will have to prepare this1 day in advance if you are using my recipe.
  • OR 2 Pints SILK Brand Heavy Whipping Cream
  1. Grease and parchment line 4- ¼ sheet pans
  2. Preheat oven to 350°F
  3. Be sure your ingredients for the cake batter are at room temperature before beginning
  4. In a large bowl with an electric mixer cream the softened vegan butter with the granulated sugar until light and fluffy, this may take 3-5 minutes.
  5. I am using The Plant Based Egg by Freely Vegan for the egg replacer and this can be added directly to the dry flour ingredients.
  7. Combine the soy milk with apple cider vinegar and the vanilla extract - set aside to thicken.
  8. Combine the flour, salt & baking powder and whisk or sift evenly. *The matcha does not get added if you are doing the Ombre style layers. But if you just want the entire cake matcha, add the powder now.
  9. Add *the reconstituted egg replacer if you are not using The Pant Based Egg **see note above and then whip on high speed for 30 seconds to emulsify.
  10. Otherwise, if you ARE using the Plant Based Egg, you can add about ½ cup of the plant milk mixture and then ⅓ of the dry mix to the creaming mixture and mix just until it is incorporated
  11. Add half of the remaining soy milk/vanilla and mix just until incorporated
  12. Add another ⅓ of the dry ingredients then repeat with the remaining soy milk and the last of the dry ingredients.
  13. Mix well then pour ¼ of the batter into 1 of the prepared pans.
  14. Add 2 teaspoons of the Matcha powder to the remaining batter and mix well.
  15. Take out ⅓ of that remaining batter and spread it into another one of the cake pans.
  16. Add another 2 teaspoons Matcha powder to the remaining batter and then take out half of it and spread it into another cake pan.
  17. With the last of the cake batter add the last 2 teaspoons of matcha powder and mix well the spread into the last cake pan
  18. Bake in a preheated 350°f oven for approximately 25 minutes or until the layers are springy to the touch when you gently press the centers.
  19. Cool completely in the pans then remove each layer carefully, peel off the parchment paper and be sure the cakes are super cool, if not COLD before filling & icing.
  20. Prepare the whipping cream according to the recipe or as directed on the carton of SILK.
  21. Fill and ice the cake layers as shown in the video or as you prefer to decorate.
Matcha Cake that is iced with whipped cream must be kept in the refrigerator until serving and will stay fresh for up to 5 days wrapped loosely.
Recipe by Gretchen's Vegan Bakery at