Matcha Cake Recipe Vegan
Matcha Cake Recipe Vegan
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Matcha Cake Recipe Vegan
This delightful Vegan Matcha Cake is a perfect blend of earthy matcha and fluffy cake texture. Perfect for tea lovers and those seeking a unique dessert option, this recipe showcases the vibrant green tea powder that not only adds flavor but also provides numerous health benefits. Enjoy this cake for any occasion, from breakfast and birthday celebrations to afternoon tea gatherings.
Description
If you’re searching for a delectable vegan dessert that impresses both visually and in flavor, look no further than this Matcha Cake Recipe Vegan. This cake is not just a treat for the palate; its striking green color makes it a beautiful centerpiece for any dessert table. Made with simple, wholesome ingredients, this cake proves that you don’t need eggs or dairy to create a moist, fluffy, and flavorful dessert.
Matcha, a finely ground powder made from specially grown green tea leaves, is known for its vibrant color and rich flavor. Beyond its deliciousness, matcha is packed with antioxidants, which can boost metabolism and enhance mood. This cake is not only tasty but also nutritious, making it a guilt-free indulgence.
The cake is layered with a creamy vegan frosting, creating a beautiful contrast against the green cake. You can also add a touch of coconut or almond milk to the batter to enhance the moisture and flavor. This Matcha Cake Recipe Vegan is incredibly versatile; feel free to experiment with flavors by adding a hint of vanilla or almond extract.
Nutritional Benefits of Matcha
In addition to its unique flavor, matcha is known for its health benefits. It is rich in antioxidants, particularly catechins, which can help reduce inflammation and support heart health. The presence of L-theanine in matcha promotes relaxation without drowsiness, making it an ideal ingredient for both energizing and soothing desserts.
Perfect for Any Occasion
This Matcha Cake Recipe Vegan is perfect for various occasions. Whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself to a slice of something special, this cake is sure to impress. Pair it with a cup of green tea or a refreshing lemonade for a delightful breakfast or afternoon treat.
Tips for Success
To achieve the best results, make sure to use high-quality culinary grade matcha. This will not only enhance the flavor but also ensure the vibrant green color that makes this cake so appealing. When baking, be mindful of the mixing process; overmixing can lead to a denser cake. Gently fold the ingredients until just combined for a light and airy texture.
Customization Ideas
Feel free to customize this Matcha Cake Recipe Vegan to suit your tastes. You can add nuts, chocolate chips, or dried fruits to the batter for added texture and flavor. For a decorative touch, sprinkle some matcha powder or edible flowers on top of the frosting before serving. This cake can also be made gluten-free by substituting the all-purpose flour with a gluten-free blend.
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon matcha powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup coconut cream (chilled)
- ½ cup powdered sugar
- 1 tablespoon matcha powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, matcha powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a bowl, beat the chilled coconut cream with a hand mixer until fluffy. Add powdered sugar, matcha powder, and vanilla extract; beat until combined.
- Frost the Cake: Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake.
- Serve: Slice and enjoy your delicious vegan matcha cake.
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Matcha Cake Recipe Vegan
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon matcha powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk or any plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup coconut cream chilled
- ½ cup powdered sugar
- 1 tablespoon matcha powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, matcha powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a bowl, beat the chilled coconut cream with a hand mixer until fluffy. Add powdered sugar, matcha powder, and vanilla extract; beat until combined.
- Frost the Cake: Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the entire cake.
- Serve: Slice and enjoy your delicious vegan matcha cake.
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- You can substitute coconut cream with vegan butter for a different frosting texture.
