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Matcha Cake Recipe ~ Vegan Green Tea Cake

Matcha Cake Recipe

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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 16

Ingredients
  

For the cake batter

  • 12 Tbs Vegan Butter 170g
  • 1½ cups Granulated Sugar 300g
  • 2½ cups Cake Flour 300g
  • 2 teaspoons Egg Replacer
  • 3 teaspoons Baking powder
  • 2 Tbs Matcha Powder 14g
  • ½ teaspoon Salt 3g
  • 1½ cups Plant Milk 355ml
  • 2 teaspoons Apple Cider Vinegar 10ml
  • 2 teaspoons Vanilla Extract 10ml

for the icing

Instructions
 

  • Preheat the oven to 350°F & grease and parchment line 4- ⅛ sheet pans
  • In a large bowl with an electric mixer cream the softened vegan butter with the granulated sugar until light & fluffy, this may take 3-5 minutes.
  • Sift together the flour, baking powder, salt & egg replacer *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 milk with the vinegar & the vanilla extract - set aside to thicken.
  • Add about 1/3 of the dry mix to the creaming mixture & mix just until it is incorporated
  • Add half of the milk/vanilla mixture & mix just until incorporated
  • Add another 1/3 of the dry ingredients then the rest of the milk then the last of the dry ingredients.
  • Mix just until it is all incorporated then then pour ¼ of the batter into 1 of the prepared pans.
  • Add 2 teaspoons of the Matcha powder to the remaining batter & mix well.
  • Take out 1/3 of that remaining batter & spread it into another one of the cake pans.
  • Add another 2 teaspoons Matcha powder to the remaining batter & 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 mix well then 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 & 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
  • Fill & ice the cake layers as shown in the video or as you prefer to decorate.

Video

Notes

Be sure to read all the notes for success above the recipe
Storage Matcha Cake that is iced with whipped cream must be kept in the refrigerator until serving and will stay fresh for up to 4 days wrapped loosely.
Tried this recipe?Let us know how it was!