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Strawberry Matcha Cake Recipe

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3.9 from 13 reviews

This vibrant Strawberry Matcha Cake combines the earthy, subtle bitterness of matcha green tea with a sweet and creamy strawberry vegan frosting. Made with plant-based ingredients and free from eggs and dairy, it offers a colorful, delicious treat perfect for special occasions or everyday indulgence.

Ingredients

Matcha Cake

  • 1 1/2 cups unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 2 3/4 cups cake flour or all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tablespoons matcha powder
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla bean paste

Strawberry Frosting

  • 8 medium strawberries, fresh or frozen, plus more for decorating
  • 3/4 cup vegan butter, softened to room temperature
  • 3 cups powdered sugar
  • 1/4 teaspoon vanilla bean paste
  • 3-4 drops red or pink vegan-friendly food coloring (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch cake pan with parchment paper or lightly spray with non-stick spray to ensure easy removal of the cake.
  2. Make Milk Mixture: In a glass measuring cup, combine the unsweetened soy milk and apple cider vinegar. Stir lightly and set aside to curdle, creating a vegan buttermilk substitute.
  3. Combine Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, matcha powder, baking powder, and salt until thoroughly mixed.
  4. Mix Wet Ingredients: To the dry mixture, add the curdled soy milk mixture, vegetable oil, and vanilla bean paste. Stir with a large spoon until just combined; avoid overmixing to prevent a dense cake.
  5. Bake the Cake: Pour the batter into the prepared pan and place it on the center rack of the preheated oven. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean without wet batter.
  6. Cool the Cake: Let the cake cool in the pan for 15 minutes. Then lift it out by the edges of the parchment paper and transfer to a cooling rack. Allow the cake to cool completely before frosting.
  7. Prepare Strawberry Puree: Rinse and hull the strawberries. Puree them using a food processor or blender. Pour the puree into a small pot and simmer gently for about 25 minutes, stirring frequently until it thickens slightly. Transfer to a bowl and refrigerate until completely cooled to prevent frosting melt.
  8. Make Strawberry Frosting: In a mixing bowl, beat the vegan butter with an electric mixer until fluffy and creamy, about 1 minute. Add 1 cup powdered sugar, 3 tablespoons of chilled strawberry puree, vanilla bean paste, and food coloring if using. Mix to combine, then gradually add the remaining 2 cups powdered sugar, beating until light, fluffy, and creamy.
  9. Frost and Decorate: Spread the strawberry frosting evenly over the completely cooled cake. Decorate the top with fresh strawberries as desired. Serve and enjoy!

Notes

  • Use cake flour for a lighter, more tender crumb; all-purpose flour works as well if cake flour is unavailable.
  • The apple cider vinegar and soy milk mixture acts as a vegan buttermilk replacement, adding tenderness and subtle tang.
  • The strawberry puree must be fully cooled before mixing into the frosting to avoid melting the vegan butter.
  • Adjust the matcha powder amount to taste; more will intensify the green tea flavor and color.
  • Optionally tint the frosting with natural food coloring for a more vibrant pink shade.
  • Store leftover cake in an airtight container in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/strawberry-matcha-cake-recipe/