Easy Vegan Matcha Cake With Frosting

5 from 2 votes

This tasty vegan matcha cake is moist, earthy, and completely delicious! This family favorite cake has a beautiful green frosting which makes it perfect for St. Patrick's Day and any day of the year.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: Japanese

Servings: servings

Calories: 682kcal

Author: Jen Cardenas

Equipment

stand mixer or electric hand mixer
2 8" cake pans
cooling rack

Ingredients

Cake

1 ½ cups non-dairy milk soy, almond, oat
2 tablespoon apple cider vinegar
2 ½ cups all purpose flour
1 ⅓ cups sugar
2 tablespoon matcha powder
1 ½ teaspoon baking soda
½ teaspoon salt
¾ cup vegetable oil
2 teaspoon vanilla extract

Frosting

1 cup vegan butter, softened
3 cups powdered sugar
3 tablespoon non-dairy milk
1 teaspoon vanilla extract
2 teaspoon matcha powder

Instructions

Preheat oven to 350°. Spray two 8" cake pans with non-stick oil spray.
Stir the apple cider vinegar into the vegan milk and set aside.
In a large bowl, whisk together the flour, sugar, matcha powder, baking soda and salt.
Add the milk mixture, oil and vanilla extract and stir until combined. Do not over mix.
Pour the cake batter into the 2 cake pans. Bake for 35-37 minutes. Test for doneness with a toothpick.
When they are done baking, let the cakes rest in the pans for 5 minutes before transferring them to a cooling rack to cool completely.
Meanwhile, prepare the vanilla matcha frosting. In the bowl of a stand mixer or in a bowl with a handheld mixer, cream the softened vegan butter and matcha powder.
Add in 1 cup of the powdered sugar and 1 tablespoon of non-dairy milk. Mix on low until combined and then turn the speed up to high for 1 minute.
Repeat 2 more times, adding in a total of 2 more cups of powdered sugar and 2 more tablespoons of non-dairy milk.
Mix in the vanilla extract. If your frosting is too thin, add a little powdered sugar. If it's too thick, add a little non-dairy milk.
Frost the cooled cakes and serve!
Store in an airtight container like a cake carrier at room temperature. It should last about 3-4 days. You can also store it in the fridge but it might get a little dry.

Notes

Do not overmix the batter or your cake will lose its light and fluffy texture.
Make sure your butter is softened at room temperature to get the light, whipped frosting.
The matcha in the frosting is mostly there for color. If you want a stronger matcha flavor, you can increase the amount of matcha to 1 tablespoon.
If your cake is brown instead of green, that's completely normal. Matcha is powdered green tea leaves and they oxidize when exposed to heat and air. My cake always turns brownish as it cools. The brand of matcha you use can also affect the color.

Nutrition