If you have never made a Matcha Cake Recipe before~ today is your lucky day!
Green Tea Cakes are subtle yet powerful flavor that is so unique.
Adding Matcha Powder to your recipe somehow makes it taste creamy and delicate.
So for me I like to pair it with an equally delicate vegan whipped cream
Rather than the heavy and sometimes overpowering buttercream we are used to seeing in most vegan cakes.
I opted for the vibrant shades of Ombre by starting with my best vegan vanilla cake recipe as a base canvas
I added a teaspoon at a time of matcha powder to the remaining batter as I achieved a darker and darker color for each layer!
The addition of too much Matcha Power in your cake recipe can quickly take it from subtle and delicate to a muddy, chalky taste.
Rule of thumb for adding matcha powder to your cake recipes is around 3 teaspoons per 1½ cups of flour
Ombre style is optional but it was really simple to pull off if you have the cake pans to make four distinct layers
If you do not want to buy the pans you can divide the batter similarly into 6″ rounds pans instead
The video tutorial shows the visual step by step batter than I can explain it in words!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
This really is a very simple dessert to make with just two recipes in total
If you do opt for my homemade recipe though be sure to read the entire blog post now
Since you will have to prepare that recipe one day in advance before whipping
For more awesome ombre cakes click the links below!
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- Mocha Cake 7 Layer
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- Ombre Valentine’s Day Cake
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- Vanilla Strawberry Ruffle Cake
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 1/8 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 ⅛ sheet pans when you are ready to start mixing the recipe & preheat your oven to 350°F 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.
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 ⅛ sheet pans when you are ready to start mixing the recipe & preheat your oven to 350°F 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: Serves 16 people
Ingredients
- For the cake batter
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar 1½ cups (300g)
- Cake Flour 2½ cups (300g)
- Proprietary Blend Dry Egg Replacer 2 teaspoons
- 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
Instructions
- Grease and parchment line 4- ⅛sheet pans
- Preheat oven to 350°F
- Be sure your ingredients for the cake batter are at room temperature before beginning
- 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.
- Sift together all the dry ingredients, (the egg replacer I use can be added directly to the dry flour ingredients). *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.
- Combine the soy milk with the vinegar and the vanilla extract - set aside to thicken.
- 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
- Add half of the remaining soy milk/vanilla and mix just until incorporated
- Add another ⅓ of the dry ingredients then repeat with the remaining soy milk and the last of the dry ingredients.
- Mix well then pour ¼ of the batter into 1 of the prepared pans.
- Add 2 teaspoons of the Matcha powder to the remaining batter and mix well.
- Take out ⅓ of that remaining batter and spread it into another one of the cake pans.
- Add another 2 teaspoons Matcha powder to the remaining batter and then take out half of it and spread it into another cake pan.
- 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
- Bake in a preheated 350°f oven for approximately 20 minutes or until the layers are springy to the touch when you gently press the centers.
- 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.
- Prepare the whipping cream according to the recipe or as directed on the carton of SILK.
- Fill and ice the cake layers as shown in the video or as you prefer to decorate.
Notes
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.
3.5.3251
3.5.3251
Would you give me some input on why my matcha cake turned into brown color after baking? I did not have an egg replace, so I used a different recipe with vinegar, oil and baking soda. Baked it at 350C for 30 min.
Only one of the 3 matcha layers turned out green, but only the bottom 1/3 of it.
I hope to master this cake. Would Just Egg or Simply Eggless work as an egg replacer?
Thank you!
Ooooh, sounds like you had a fun chemistry experiment going on!!
baking soda and vinegar recipes are reactions in and of themselves! LOL
Add to it the PH of the Matcha and lo and behold you got a brown cake!
I did note in my recipe that while I was using a specific egg replacer, this cake is equally GREAT with just simple flax meal as the egg replacer:
From the Notes section on the recipe::
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
While I have not tested ALL the egg replacers, as many of them are not even available to me here where I live, I also have not tested the JustEgg and I have not heard of Simply EggLess.. I will say this, I think we overthink egg replacers (*as a proprietary blend) in recipes, where many times we just don’t need them at all.
This cake originated as my Best Vegan Vanilla Cake recipe made with flax meal- and it is excellent!!
I am not sure if you can get flax meal? I feel like that “should be” the most readily available to all of us? But some folks have told me that it’s impossible to get in whatever country they are in.
Thank you so much!
I will try it using flax meal.
I love your recipes.
How much baking powder?
HI Carol, the recipe states 3 teaspoons, are you not able to see that?
let me know, as it is clear on my end~ thanks
Hello! Wonderful recipe, as always. Is it possible to replace the flour for a gf blend?
Hey thanks! While I have not personally tried that, I have been told that my recipes work great with a GF 1″1 blend! I think this would work here!
Wow Yummy Vegan Green Tea cake recipe. I have never tried this recipe, I am very excited to bake on my parent anniversary. Please let me how long should I keep in refrigerator before serving.
Hi! Great I can’t wait for you to try it! Once you finish building the cake it should be stored in the refrigerator, however you don’t have to keep it in there for any amount of time, meaning you can literally serve this cake as soon as you are finished making it! (*Just keep leftovers in the fridge!)
Hi!
I need a smaller cake. Would cutting all ingredients in half work?
Yes! Just be careful of your math & measuring! But yes!
THIS WAS GOOD.
Your recipe does not give the quantity of flour to be used, but I went to your vanilla cake recipe and used that amount. My cakes are still in the oven, so I can’t report back yet as to whether I was successful. I’m hosting my son and his girlfriend today for an early St. Patrick’s Day dinner. She keeps a vegan diet. I wanted to buy a vegan cake, but a local bakery was so rude on the phone, that I decided to try to bake one myself! Fingers crossed!!
Oh wow! First of all thanks for the hears up, I will look at this recipe right now & adjust the error.
2nd~ that’s awful, but maybe a blessing in disguise since you had to make it yourself! Maybe you have a future in baking all the cakes from now on! 😀
hi! this is the first vegan recipe i’m going to try – wondering if the soy milk should be regular or unsweetened? or does it matter?
and to use the flax meal sub for eggs (2 Tbs flax meal and 6Tbs liquid from the recipe), by from the recipe, do you mean like the soy milk and vinegar?
thanks!
Hey good question! I will clarify that going forward on my recipes! Unsweetened is best! Otherwise you may find the cake to be just a tad bit too sweet
Yes that is exactly the liquid from the recipe that I mean! *but don’t take out the vinegar! We need that to sour the plant milk
I made this cake twice, and it turned out tasty (maybe too sweet for me) but each time none of my cakes wanted to grow. They are flat and very thin (less than 0,5 inch). I used 1/4 sheet pans, baked in 350f for 25min and had every ingredient. What could be the problem?
Hey there, So I can’t believe I made this error & I wrote 1/4 sheet pans! I even went back & watched the video and I kept saying 1/4 sheet pans! Ugggh, facepalm!
For this cake I used 1/8 sheet pans
I am so sorry this has to be why your cakes did nothing! The batter was spread to way beyond thin in a 1/4 sheet pan!
I can’t apologize enough since this is so embarrassing!
*as for the sugar in the recipe you can take out as much as ¼ cup but not more than that or the cake will be dry & have a cornbread like texture
Hi Gretchen,
Do you think I can use 8-inch round pans instead of ⅛sheet pans?
You would have to double the recipe for 8″ pans, but yes!