I am obsessed with Matcha lattes so when I found this recipe for a vegan Matcha cake, I just had to try it. I am no baker and I thought baking an eggless cake was surely going to A, taste bad and B, go terribly wrong. Well, I actually nailed it on my first try and have made it 3 times since. Which means it’s super easy to bake and its pretty fail proof if you have a few handy gadgets in the kitchen i.e I used my food processor for all blending and mixing 🙂
Matcha Dream Cake
- 4 tablespoons coconut oil
- 6 tablespoons soy yoghurt
- 1 tablespoon vinegar
- 8 tablespoons maple syrup
- 1 teaspoon vanilla paste
- 150g self-raising flour + 1 teaspoon baking powder (or 150g plain flour + 2 teaspoons baking powder)
- 1 tablespoon matcha green tea powder
- 1/4 teaspoon bicarbonate of soda
- For the Frosting:
3 cups (375g) Powdered (Confectioners) Sugar ⅓ cup (75g) Vegan Butter 3 Tbsp Soy Milk 1 Tbsp Matcha Green Tea Powder
- Preheat the oven to 180 degrees
- Mix together the oil, yoghurt, vinegar, maple syrup and vanilla
- Sift the flour, baking powder, matcha powder and bicarbonate of soda
- Mix well, and add a splash of milk if it looks too floury
- Add the mixture into a BPA free silicone cake pan
- Bake in oven for around 15 minutes
- Once out of the oven, take the cake out of the pan immediately and leave to cool on a wire rack
- Add the powdered sugar, vegan butter, soy milk and matcha green tea powder to an electric mixing bowl.
Starting on low speed and then gradually increasing speed, whisk until smooth and creamy.
- Spread frosting on top of cake evenly.
- Arrange the fresh strawberries on top of the cake to decorate, I used an egg cutter to perfectly slice my strawberries.