Easy Matcha Cake (Vegan)

Matcha cake drizzled with green matcha icing.

Prep Time 15

Cook Time 42

Total Time 55

Servings:9 servings

Author: Lori Rasmussen, My Quiet Kitchen

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

Ingredients
US Customary | Metric

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

Preheat the oven to 350°F (176°C) and line an 8-inch square metal baking pan with parchment paper.
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.
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.
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.
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