Matcha Cake Recipe: A Delightfully Vegan Treat

Matcha, the vibrant green powder derived from finely ground green tea leaves, lends a unique earthy flavor and beautiful hue to baked goods. This recipe delivers a moist, delicious vegan matcha cake that's perfect for any occasion. Forget complicated techniques – this recipe is surprisingly simple, even for beginner bakers!

Ingredients:

This recipe yields one 9-inch round cake.

For the Cake:

• 1 ½ cups all-purpose flour (or gluten-free blend)
• 1 cup granulated sugar
• ½ cup unsweetened applesauce
• ½ cup almond milk (or other plant-based milk)
• ¼ cup vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons matcha powder (culinary grade)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the Vegan Buttercream Frosting:

• 1 cup vegan butter, softened (brands like Miyoko's Kitchen or Melt are excellent)
• 3 cups powdered sugar
• ¼ cup almond milk (or other plant-based milk)
• 1-2 tablespoons matcha powder
• ½ teaspoon vanilla extract

Instructions:

Making the Matcha Cake:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Lining the bottom with parchment paper is also recommended for easy removal.
2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Wet Ingredients: In a separate bowl, combine the applesauce, almond milk, oil, and vanilla extract.
4. Combine Wet & Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
5. Matcha Magic: In a small bowl, whisk together the matcha powder and apple cider vinegar until smooth. This helps prevent clumping and enhances the matcha flavor. Add this mixture to the batter and mix until evenly distributed.
6. Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Making the Vegan Matcha Buttercream Frosting:

1. Beat the Butter: In a large bowl, beat the softened vegan butter with an electric mixer until light and fluffy.
2. Add Sugar: Gradually add the powdered sugar, beating on low speed until combined.
3. Add Liquid: Add the almond milk and vanilla extract, beating on medium speed until smooth and creamy.
4. Matcha Infusion: Gradually add the matcha powder, mixing until the desired shade of green is achieved. Start with 1 tablespoon and add more if needed. Be mindful not to add too much, as it can make the frosting bitter.
5. Frost the Cake: Once the cake is completely cool, frost it generously with the matcha buttercream.

Tips for the Best Vegan Matcha Cake:

• Use Culinary-Grade Matcha: Culinary-grade matcha is specifically processed for consumption and baking and will yield the best flavor and color.
• Don't Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
• Check for Doneness: Use a toothpick to test for doneness. If it comes out clean, the cake is ready.
• Let it Cool: Allowing the cake to cool completely before frosting is crucial for preventing the frosting from melting.
• Get Creative with Decorations: Garnish your cake with fresh berries, edible flowers, or more matcha powder for an extra touch of elegance.

This vegan matcha cake recipe is a guaranteed crowd-pleaser. Its vibrant color, subtle earthy flavor, and moist texture make it a perfect dessert for any occasion. Enjoy!