Bright, warm, and a little bit grassy—this Easy Matcha Cake (Vegan) fills the kitchen with a gentle green tea scent that feels like a cozy hug. If you want a simple, plant-based cake that rises well and keeps its soft, tender crumb, this is for you. It’s quick to mix, kind to the wallet, and perfect for sharing after dinner or with a cup of tea. If you love homey cakes, try our Best Carrot Cake Ever for another family favorite.
Why Make This Recipe
- Quick & Easy: One bowl and simple stirring get you batter fast.
- Family Favorite: Mild sweetness and a soft texture please kids and adults.
- Budget-Friendly: Pantry staples and a small amount of matcha go a long way.
- Vegan & Friendly: No eggs or dairy, but still moist and rich.
What makes it stand out is the fine matcha flavor—bright, slightly grassy, and comforting. The cake smells warm and earthy while baking and leaves a soft, springy crumb that brings calm and happy memories to the table. If you enjoy light-flavored cakes, also check our simple Blueberry Cake for another easy treat.
Ingredients
- For the cake:
- 1 3/4 cups (220 g) all-purpose flour
- 3 tbsp matcha green tea powder (culinary grade)
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (240 ml) plant milk (soy, oat, or almond), room temperature
- 1/3 cup (80 ml) neutral oil (sunflower or vegetable)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract
- Optional topping:
- 1/2 cup powdered sugar for dusting, or a simple glaze (powdered sugar + a little plant milk)
- Fresh berries or a few mint leaves for garnish
Helpful notes: measure flour by spooning into the cup and leveling. Use unsweetened plant milk for best flavor balance.
How to Make Easy Matcha Cake (Vegan)
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan. This helps the cake release cleanly.
- Mini-tip: Place parchment on the bottom and grease the sides so it lifts out easily.
- In a large bowl, sift together the flour, matcha powder, baking powder, baking soda, and salt. Whisk to combine and remove lumps.
- Why this matters: Sifting stops matcha clumps and spreads the rising agents evenly for a light crumb.
- In another bowl, mix the plant milk with apple cider vinegar and let sit 1–2 minutes to curdle slightly (this makes a vegan “buttermilk”). Stir in the oil, sugar, and vanilla until smooth.
- Pour the wet mix into the dry ingredients. Stir gently with a spatula until just combined—do not overmix. The batter should be slightly thick and smooth.
- Mini-tip: Scrape the bowl sides so no pockets of flour remain. Overmixing makes the cake dense.
- Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to release big air bubbles.
- Bake 25–30 minutes, or until a toothpick in the center comes out mostly clean with a few moist crumbs. The top should be springy and smell warm and green.
- Why this matters: Baking until just done keeps the cake tender and prevents dryness.
- Let the cake cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before dusting or glazing. Cooling fully helps the texture settle and makes slicing neater.
How to Serve Easy Matcha Cake (Vegan)
- Dust with powdered sugar and serve with a hot cup of tea or oat milk latte for a cozy vibe.
- Slice and top with fresh berries or a light lemon glaze to add bright flavor and color.
- Serve warm with a scoop of vegan vanilla ice cream for a comforting dessert.
How to Store Easy Matcha Cake (Vegan)
- At room temperature: Store in an airtight container for up to 2 days. Keep away from direct heat or sunlight.
- In the fridge: Wrap well or place in an airtight container for up to 5 days; bring to room temperature before serving to restore softness.
- Freezing: Wrap slices or the whole cake tightly in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge, then warm gently in a low oven or microwave.
To reheat slices, warm in a 300°F (150°C) oven for 6–8 minutes or microwave 12–20 seconds for a cozy, soft bite.
Tips to Make Easy Matcha Cake (Vegan)
- Use fresh matcha for brighter color and flavor; old matcha can taste flat.
- Don’t skip the vinegar in the plant milk—this improves rise and texture.
- Measure flour properly to avoid a dense cake—spoon and level.
- Let the cake cool fully before slicing for clean edges.
- If you like more sweetness, add a light glaze instead of just dusting.
Variation
- Gluten-free: Swap the flour for a 1:1 gluten-free baking blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Citrus matcha: Add 1 tsp lemon zest to the batter for a bright twist that pairs nicely with a lemon glaze.
FAQs
Can I use regular milk instead of plant milk?
Yes. You can use dairy milk if you are not vegan, but for the recipe as written the vinegar plus plant milk gives the best vegan “buttermilk” effect. If using regular milk, you can skip the vinegar.
What if I don’t have matcha powder?
You can make a plain vanilla vegan cake by skipping matcha and adding 1 extra teaspoon vanilla. The flavor will change, and the color will be pale instead of green.
Why did my cake sink in the middle?
Sinking can come from underbaking, opening the oven too early, or too much leavening. Make sure the oven temperature is steady and test with a toothpick near the end of the baking time.
Conclusion
This Easy Matcha Cake (Vegan) is a simple, gentle cake that brings warm green tea scent and soft, tender crumbs to your table. It’s perfect for weeknight treats, sharing with family, or serving at a low-key get-together. If you enjoyed this recipe, I’d love to hear how yours turned out—leave a comment and a star rating so others can find it. Please share the recipe on Pinterest or Facebook to spread the cozy vibes. For another take on vegan matcha baking, see Super Easy Vegan Matcha Cake | The Chestnut Bakery. What twist did you try? Let us know below!
Easy Matcha Cake (Vegan)
Ingredients
For the cake
- 1 3/4 cups 1 3/4 cups (220 g) all-purpose flour Measure flour by spooning into the cup and leveling.
- 3 tbsp 3 tbsp matcha green tea powder (culinary grade) Use fresh matcha for brighter color and flavor.
- 1 cup 1 cup (200 g) granulated sugar Adjust sweetness to taste.
- 1 tsp 1 tsp baking powder
- 1/2 tsp 1/2 tsp baking soda
- 1/2 tsp 1/2 tsp salt
- 1 cup 1 cup (240 ml) plant milk (soy, oat, or almond), room temperature Use unsweetened for best flavor balance.
- 1/3 cup 1/3 cup (80 ml) neutral oil (sunflower or vegetable)
- 1 tbsp 1 tbsp apple cider vinegar or lemon juice This improves rise and texture.
- 1 tsp 1 tsp vanilla extract
Optional topping
- 1/2 cup 1/2 cup powdered sugar for dusting, or a simple glaze (powdered sugar + a little plant milk)
- Fresh berries or a few mint leaves for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan.
- In a large bowl, sift together the flour, matcha powder, baking powder, baking soda, and salt.
- In another bowl, mix the plant milk with apple cider vinegar and let sit 1–2 minutes to curdle slightly.
- Stir in the oil, sugar, and vanilla until smooth.
- Pour the wet mix into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to release big air bubbles.
Baking
- Bake 25–30 minutes, or until a toothpick in the center comes out mostly clean with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.