Vegan matcha cake

This matcha cake is loaded with matcha flavour and sweet and tangy raspberries. It also has a hint of almond flavor from using almond flour, that also keeps this matcha cake moist and tender. If raspberries aren’t in season, frozen raspberries can also be used. Another great recipe with matcha and raspberries, are these Vegan Matcha Sugar Cookies.

More vegan cake recipes to try are these Vegan Olive Oil Cake, this Vegan Apple Cake, full of fall flavours and juicy apples. Or this Vegan Cherry Almond Cake, with cherries baked into the cake.

Ingredients

Listed below are the ingredients needed to make this matcha cake with raspberries. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Flaxseed meal, to make flax “eggs” If you aren’t vegan you can use 2 eggs instead.
• Almond milk, my favourite milk to bake with! Can also be substituted with any plant based milk, like soy milk or normal mink if not vegan.
• Lemon juice, for a little freshness and to curdle the milk to make butter milk.
• Sugar, normal caster sugar, preferable organic.
• All-purpose flour, make sure to measure correctly. When using a measuring cup, take a spoon and first fluff the flour in the container. Lightly scoop the flour in the measuring cup, and level it off with a knife. If you scoop the flour directly with the measuring cup, you will end up with too much flour.
• Almond flour, or almond meal, for moisture and flavour.
• Matcha powder, this matcha cake recipe has 2 tablespoons of matcha powder, but feel free to add more to taste, for deeper colour and matcha flavour. I like to use a good quality matcha powder for a bright colour and better taste.
• Vanilla, use a good quality vanilla paste or vanilla extract.
• Baking powder and baking soda, a mix of both gives this vegan matcha cake and extra boost.
• Salt, just a pinch to balance all the flavours.
• Raspberries, fresh or frozen. These sweet and tart berries goes so well with the matcha flavour.

See recipe card for quantities.

Instructions

Match cake

1. 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. 
2. Sift all the dry ingredients together into a mixing bowl. Add the almond milk mixture and flax egg to the bowl and gently fold together, do not over mix. Carefully fold in the raspberries, try to keep them whole. 
3. Pour the batter into the prepared baking pan, and bake for about 35-45 minutes, until the cake feels bouncy to the touch and a tooth pick inserted to the center comes out clean.Let it cool for 15 minutes before removing from the pan and letting cool completely on a cooling rack. 

Glaze

1. In a small bowl, add the icing sugar and almond milk. Stir well until smooth, if it’s too dry, add more milk, too runny, add more icing sugar. 
2. Drizzle the icing over the cooled cake. Decorate with a sprinkle of matcha powder and fresh raspberries if desired. Let it see for 20 minutes before serving. Enjoy!

Substitutions and variations

• Lemon – Other citrus fruits like orange or lime can be used instead of the lemon lemon juice. 
• Vanilla – Change the flavour and add some almond extract instead of the vanilla.
• Raspberries – Use fresh or frozen. Other berries can also be used, like blueberries, chopped strawberries or blackberries. The berries can also be left out entirely.
• Chocolate – Add some chopped chocolate or chocolate chips to the batter.
• Nuts – Fold in some chopped nuts for a little crunch.

More delicious vegan cakes to try, Vegan Clementine Cake full of citrus flavor, or this easy Vegan Mango Cake. For a chocolate lover, try this Vegan Chocolate Coconut Cake.

Storage

This vegan matcha cake can be stored in an air tight container, or plastic bag, in room temperature for about 3-4 days. 

This matcha cake can also be frozen, without the toppings. Place the cake in a ziplock bag and freeze for 2-3 months. Let in defrost in room temperature before slicing.

More cake recipes

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Happy baking!