Vegan Matcha Cake With Strawberry Frosting Recipe

Name: Vegan Matcha Cake With Strawberry Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons coconut oil or sub vegetable oil; 6 tablespoons soy yogurt; 1 tablespoon vinegar; 8 tablespoons maple syrup; 1/2 teaspoon vanilla; 1 1/4 cups self raising flour; 1 tablespoon matcha green tea powder; 1/4 teaspoon bicarbonate of soda; milk Splash of, any kind; 6 tablespoons coconut yogurt or you could use coconut whipped cream; 2 tablespoons strawberry jam; 3 strawberries fresh, halved

Servings: persons

4 tablespoons coconut oil or sub vegetable oil
6 tablespoons soy yogurt
1 tablespoon vinegar
8 tablespoons maple syrup
1/2 teaspoon vanilla
1 1/4 cups self raising flour
1 tablespoon matcha green tea powder
1/4 teaspoon bicarbonate of soda
milk Splash of, any kind
6 tablespoons coconut yogurt or you could use coconut whipped cream
2 tablespoons strawberry jam
3 strawberries fresh, halved

1
Preheat the oven to 180 degrees
2
Mix together the oil, yogurt, vinegar, maple syrup and vanilla
3
Sift in the flour, baking powder, matcha powder and bicarbonate of soda
4
Add a splash of milk and mix well (keep adding milk until you can get rid of all the flour)
5
Divide the mixture between two circular cake tins lined with greased baking paper
6
Bake in oven for around 15 minutes
7
Once out of the oven, take the cakes out of the tins immediately and leave to cool on a wire rack
8
Make the frosting by mixing together the coconut yogurt and strawberry jam (place this in the fridge for a few hours to firm up as it'll be easier to work with)
9
Once the sponges have completely cooled, spread one with some of the frosting, sandwich the other one on top, and cover the top and sides of the cake with the remainder of the frosting
10
Arrange the fresh strawberries on top of the cake to decorate

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons coconut oil or sub vegetable oil, 6 tablespoons soy yogurt, 1 tablespoon vinegar, 8 tablespoons maple syrup, and more.

Yes, Vegan Matcha Cake With Strawberry Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Matcha Cake With Strawberry Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions