Matcha Vegan Cake

Matcha vegan cake

As a vegan way of life becomes more mainstream, many of us have searched the recipe books for a cake that satisfies both vegans and dairy lovers. 

Well, look no further, this matcha vegan cake is moist and tender, completely vegan, easy to whip up, and best of all, has a delicious hint of Ocha & Co matcha, the premium matcha for baking with.

The matcha vegan cake recipe makes a single layer that can be adorned with toppings of your choice, whipped cream (there are several non-dairy alternatives readily available) berries, lemon sauce, or as shown here, chocolate which pairs beautifully with matcha. 

Obviously, if you want to create a fantastic multi-layered celebration matcha vegan cake, just double the quantities and sandwich it with something delicious such as dark chocolate ganache, made with non-dairy cream and high-quality dark chocolate which is naturally vegan.

We’d love to hear about your own Marvellous Matcha recipes! Send them to us with photos and we’ll publish them on our blog and our Ocha and Co Instagram account. As a thank-you, we’ll send you a voucher for 10% off your next purchase from Ocha & Co.

Matcha vegan cake - ingredients


30g coconut oil

115 ml of any plant-based milk (almond, soy, oat, etc)

1 tbsp lemon juice

4 tbsp maple syrup

½ tsp vanilla

75 g almond flour

75 g plain flour

1 tsp baking powder, heaped

1/8 tsp baking soda

1 tsp matcha

Matcha Vegan Cake Ingredients


Matcha vegan cake - baking instructions

​​​​​​​​​​​Preheat oven to 180C/350F.

- Line an 8-round or square pan with parchment paper and grease with coconut oil.

- Melt coconut oil in the microwave in a large bowl then let it cool slightly.

- Slowly add in milk, lemon juice, maple syrup, vanilla, and almond flour.

- Sift in flour, baking powder, baking soda, and matcha.

- Stir until combined, adding a little more milk if needed.

- Turn into the greased pan and bake for 15-20 minutes until the tester comes out clean.

- Cool in pan for 10 – 15 minutes before turning out onto cooling rack.

Chocolate vegan topping

120 ml coconut cream*

2 tbsp cocoa powder

2 tbsp powdered sugar

½ tsp vanilla

Pinch salt.

-Whip the coconut cream until soft peaks form and slowly add in cocoa, sugar, vanilla & salt. Make sure you use canned coconut cream OR the solids off the top of coconut milk that has been refrigerated overnight, don’t include any of the liquid or the cream won’t whip. Chilling your bowl and beaters 30 mins prior will enhance the whipping process.

A straight-forward “buttercream” frosting can be made with

150g Vegan spread (choose the one you enjoy the taste of)

300g Icing sugar

Vanilla extract

A splash of non-dairy milk if needed.

Vegan Matcha Cake