This vegan Matcha and Raspberry Loaf Cake is easy to make, moist and super delicious! Packed full of matcha flavor and a wonderful green color. Almond flour that keeps it moist and sweet and tangy raspberries all comes together so well in this vegan matcha cake.
If raspberries aren’t in season you can use frozen raspberries as well.
THE INGREDIENTS YOU NEED ARE PRETTY SIMPLE.
- Flaxseed meal, to make flax “eggs” If you aren’t vegan you can use 2 eggs instead.
- Almond milk, my favorite milk to bake with! But feel free to use any kind of milk you have available.
- Lemon juice, for a little freshness and acid
- All purpose flour
- Almond flour for moisture and flavor
- Matcha powder, invest in some good quality
- Vanilla, I use vanilla paste but vanilla extract works as well
- Baking powder and baking soda, a mix of both gives this vegan matcha cake and extra boost.
- pinch of salt
- Raspberries, fresh or frozen. These sweet and tart berries goes so well with the matcha.
You might also like these wonderful chocolate recipes:
This vegan Matcha and Raspberry Loaf is easy to make, moist and super delicious! Packed full of matcha flavor and has the most wonderful green color.
- 1 cup (250ml) almond milk
- 2 tablespoon flaxseed meal
- 5 tablespoon hot water
- 1 ½ tablespoon lemon juice
- ½ cup sugar
- 1 ⅓ cups all purpose flour
- ½ cups almond flour
- 2 tablespoon matcha powder
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
- 1 cup (125g) rasberries, fresh or frozen
Pre heat the oven to 180C (350F)
Line a loaf tin with parchment paper and set aside.
In a small bowl, mix the almond milk with the lemon juice. Leave it to curdle for about 5 minutes.
At the same time in a separate bowl, make the flax egg. Mix the flaxseed meal and the hot water, let sit for 5 minutes to thicken.
Sift all the dry ingredients to a mixing bowl and stir. Add the almond milk and flax egg to the bowl and gently fold, do not over mix. At the very end, fold in the rasberries.
Pour in the prepared loaf tin and bake for about 35-45 minutes until the cake feels bouncy to the touch and a stick comes out clean.
Let it cool.
For the glaze, just stir the sugar and almond milk together and top the cake.
Decorate with a sprinkle of matcha powder and fresh raspberries if desired