This Vegan Matcha Cake is a delightful treat that captures the earthy flavors of matcha while being completely free of eggs and butter. Perfect for any occasion, this cake is moist, fluffy, and easy to make!

Ingredients

For the Cake:

• 2 cups (220g) all-purpose flour
• 1 ½ cups (225g) granulated sugar
• 3/4 cup (180ml) soy milk (or any non-dairy milk)
• 3/4 cup (180ml) vegetable oil
• 1 tablespoon apple cider vinegar
• 1–2 tablespoons matcha powder (adjust to taste)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon cornflour (optional, for added fluffiness)

For the Matcha Buttercream Frosting:

• 1/2 cup (100g) vegan butter, softened
• 1 ½ cups (190–240g) powdered sugar (adjust for sweetness)
• 1–2 teaspoons matcha powder (to taste)
• 1–2 tablespoons non-dairy milk (as needed for consistency)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper.
2. Make Vegan Buttermilk: In a small bowl, combine the soy milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, matcha powder, baking powder, baking soda, and cornflour until well combined.
4. Combine Wet Ingredients: Add the vegetable oil and the vegan buttermilk mixture to the dry ingredients. Mix until just combined; be careful not to overmix.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
7. Prepare Frosting:
   • In a mixing bowl, beat together the softened vegan butter and powdered sugar until smooth.
   • Add matcha powder and mix well. If needed, add non-dairy milk to achieve your desired frosting consistency.
8. Assemble the Cake: Once cooled, place one layer of cake on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake as desired.
9. Serve and Enjoy: Your Vegan Matcha Cake is now ready to be enjoyed! Slice and serve at room temperature.

Tips for Success

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Feel free to add layers of fruit or nuts between the cake layers for added texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

This Vegan Matcha Cake is not only visually appealing but also deliciously satisfying! Perfect for matcha lovers and anyone looking for a delightful plant-based dessert! Enjoy your baking!

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