Easy Vegan Matcha Cake Recipe (Green Tea Cake)

5 from 21 votes

Try this amazing Vegan Matcha Cake—a soft and fluffy treat with a matcha aroma. Mixing the ingredients together and baking is as simple as that. Give it a try!

Looking for vegan recipes? Try my Vegan Banana Cake, Vegan Oatmeal Cookies, and Vegan Brownies!

Vegan matcha cake.

Why You Will Love This Recipe 

  • This moist and fluffy vegan matcha cake recipe requires only 6 ingredients.
  • This recipe is easy to follow with simple instructions and is a great choice for beginners.
  • You can customize the cake with various mix-ins to suit your taste preferences.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy them!


Matcha is traditional Japanese green tea made by grinding down whole green tea leaves called Tencha into an ultra-fine powder. Unlike regular green tea, where you steep the leaves and discard them, matcha provides you with all the goodness and nutrients that leaves contain.

With its vibrant green color, matcha holds a special place in Japanese culture. It’s commonly used in traditional Japanese tea ceremonies but is also found in various desserts like matcha ice cream and cakes. Find more delicious matcha recipes here.

Recipe Ingredients

You’ll need the following ingredients to make these Vegan Matcha Cake:

Vegan matcha cake ingredients.
  • All-purpose flour or cake flour are suitable options for this recipe.
  • Oil: You can use any oil that does not have a strong smell or flavor, such as light vegetable oil.
  • Matcha powder is graded according to quality. While ceremonial-grade matcha is used for traditional tea ceremonies, culinary-grade matcha is a good choice for making matcha latte and dessert at an affordable price. Please note that some other types of matcha powder contain sugar.
  • Soy milk is my preference, but you can also use other plant-based milk options, such as almond milk or oat milk.

Baking Equipment

Having the necessary equipment is very important. Please read through for a brief explanation of each item.

Tools for Vegan Matcha Pound Cake
  • A spatula is an essential tool for mixing ingredients. This particular spatula features a sturdy tip, making scraping the dough from the bowl effortless.
  • Whisk: Whisking liquid ingredients together is a breeze with this easy-to-use whisk.
  • The strainer, equipped with a convenient handle, makes sifting dry ingredients seamless.
  • Cake Pan: I use an 18 cm (7 inches) loaf pan for this cake. However, a round or square pan would work just as well.
  • Mixing Bowl: Opt for a deep and generously sized mixing bowl to prevent the flour from scattering while mixing.
  • Parchment paper: Place parchment paper smoothly inside the cake pan.

How To Make Vegan Matcha Cake: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make vegan matcha cake.

Step 1

Combine the wet ingredients.

How to make vegan matcha cake.

Step 2

Sift the dry ingredients into the bowl.

How to make vegan matcha cake.

Step 3

Mix all the ingredients together.

How to make vegan matcha cake.

Step 4

Pour the dough into the cake pan and bake at 180°C (356°F).

Vegan Matcha Pound Cake

Here you go! Remove the cake from the oven and let it cool on a wire rack. Once it has completely cooled, slice it and enjoy the delicious vegan matcha cake!

Recipe Tips

  • Be cautious not to overmix the batter, as this can result in a denser cake. Aim for a light and fluffy consistency.
  • If you want to fully enjoy the flavor of matcha, adding an extra teaspoon of matcha powder to this recipe will make such a bright green.
  • Enjoy your cake more by garnishing on top of the cake with a matcha glaze, powdered sugar, and melted chocolate.


Store the muffins at room temperature for up to five days. During hot weather, it’s safe to store them in the fridge. When ready to eat, warm them up in the microwave for 20 seconds to restore their fluffy texture.

You can also store them in the freezer by wrapping each piece with plastic wrap. They’ll last one month that way. Thaw at room temperature or microwave them before eating.

Mix-in Variations

Here are some mix-in variations you can try for your vegan matcha cake:

  1. Matcha and Chocolate Chips: Fold in a generous amount of dairy-free chocolate chips into the batter for bursts of rich chocolate flavor throughout the cake.
  2. Matcha and Nuts: Add a delightful crunch by mixing in chopped nuts like walnuts, almonds, or pistachios. They provide a satisfying texture contrast to the soft cake.
  3. Matcha and Dried Fruits: Incorporate dried fruits such as cranberries, raisins, or chopped dried apricots, along with a teaspoon of vanilla extract. They add a natural sweetness and chewy texture to the cake.
  4. Matcha and Coconut Flakes: Sprinkle shredded coconut flakes into the batter for a tropical twist and added texture.
  5. Matcha and Red Bean Paste (Azuki): Add sweetened red bean paste to the batter before baking. This creates a delightful combination of the earthy matcha flavor and the sweet taste of the red bean paste.

Rice flour (Gluten-Free)

If you are looking for a gluten-free option, you can substitute AP flour or cake flour with rice flour. Replace the amount of cake flour with the rice flour and add one teaspoon of baking powder. Adding extra baking powder will make the cake rise higher.

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Vegan Matcha Pound Cake

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vegan matcha cake

Easy Vegan Matcha Cake Recipe (Green Tea Cake)

5 from 21 votes
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Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 8 slices
Author: Juri Austin
Try this amazing Vegan Matcha Cake—a soft and fluffy treat with a matcha aroma. It's as simple as mixing the ingredients together and baking, making it a surefire cake that anyone can successfully make!


  • 1  Loaf Pan 18 cm, 7 inches
  • 1 Spatula
  • 1 Whisk
  • 1 Strainer
  • 1 Large mixing bowl
  • Parchment Paper


Wet Ingredients

  • Tbsp Oil, 50g, 53ml
  • 4 Tbsp Maple Syrup, 70g, 60ml
  • 2/3 c Soy Milk, 140g, 165ml

Dry Ingredients

  • 1⅔ c All-purpose Flour or Cake Flour, 200g, 380ml
  • 2 tsp Baking Powder, 8g, 10ml
  • 2 tsp Matcha Powder , 5g, 10ml


  • Preheat your oven to 180°C (356°F) and line a cake pan with parchment paper.
  • In a large mixing bowl, combine the wet ingredients – soy milk, oil, and maple syrup. Whisk them together until well blended.
  • Place a strainer over the bowl and add the dry ingredients – flour, baking powder, and matcha powder.
  • Gently sift the dry ingredients into the bowl, allowing them to incorporate smoothly with the wet mixture. Using a spatula, carefully mix all the ingredients together.
  • Once the batter is well combined, pour it into the prepared cake pan, spreading it evenly. Score the surface with a knife or skewer.
  • Bake the cake in the preheated oven for approximately 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool on a cooling rack.



  • Storage: It will last for five days at room temperature and one month in the freezer.
  • Substitute: You can substitute soy milk with your favorite milk, such as oat milk or almond milk. You can use oil that doesn’t have a strong smell.
  • Be cautious not to overmix, as this can result in a denser cake. Aim for a light and fluffy consistency.


Serving: 1slice | Calories: 174kcal | Carbohydrates: 26.9g | Protein: 3.1g | Fat: 6.4g | Sodium: 15.4mg | Sugar: 5.7g
Course: Dessert
Cuisine: Japanese
Keyword: matcha cake, vegan matcha cake
Did You Make this recipe?Please Leave a star rating!

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Recipe Rating


  1. Pretty nice and it’s not sweet. I used date syrup instead of maple syrup so the matcha taste is not as intense as I would like.
    May I know if I can replace maple syrup with sugar? How much should I use?

    1. Hi KL, thanks for your comment! I have yet to test it with sugar, so not sure if this works, but you can try substituting it with 3 tablespoons of sugar and also adding 1 tablespoon of soy milk.I hope it helps!

  2. 5 stars
    I have spent weeks trying to find a delicious yet simple matcha cake recipe. Now I found it. Made it today and it rocked my world – Fantastic! Now I am looking into more of your recipes and looking forward to making & eating more of them.

    1. Hi Mark, thanks for trying my matcha cake recipe! I’m so happy to hear you enjoy it!! I hope you like other recipes as well.

  3. Hi, will this work with almond flour and flaxmeal? Trying to do low-carb as much as possible. Also want to use less sweetener and less oil.

    1. I haven’t tried it with almond flour so I’m not sure. It might work…let me try then I will let you know the result!

  4. 5 stars
    Perfect amount of sweetness! I love that the recipe is so easy to make, uses ingredients I always have on hand, and makes a small batch that is the perfect amount! I will definitely be making this again!

  5. 5 stars
    I converted all the measurements into tablespoons and cups, baked for 38 minutes. It came out perfectly! Very soft and fluffy!

      1. Hi Miranda, I added a measurement spoon and cup to the recipe card. Let me know if conversions work for you!

  6. It looks so yummy, I want so much to make this cake, but here in my country, syrup is very expensive, and honey it’s not really cheap, do you think I can substitute for sugar?
    Can’t wait to try! 😀
    Thanks for the recipe!!

    1. Hi Renata, thank you for your comment! You can substitute it with sugar! You can add 40g-100g of sugar to your taste. I like moderate sweetness so I usually add 40-50g of sugar for 200g of flour. Just for your reference. And it’s better to add milk and oil as syrup is a liquid ingredient, so why don’t you add 10g of oil and 20g of milk? I hope it works!

  7. 5 stars
    I just tried this today and wow!! Absolutely loved it an totally recommend. I didnt follow the recipe completely but it came out so cakey and nice. I would recommend putting in some vegan white chocolate!

    1. Hi Eleanor, oil is 56ml in this recipe. By the way, maple syrup is 56ml and soy milk is 147ml. I will add these in the recipe. Thanks for your question!

      1. Oh, sorry>< it's confusing. Cake flour is 200g. I meant to write both all-purpose flour and cake flour are 200g in weight and 360ml in volume. I'm gonna modify that part. Thanks for letting me know, Justine!

  8. hii i’d like to try your recipe.. but i dont have a raw sesame oil in my country.. can virgin coconut oil can replace it? and can i use almond milk instead of soy? Thank you so much!

    1. Hi Hannah, Thanks for visiting my site! Yes, you can use both coconut oil and almond milk. Please give me a feedback if you make it!

  9. 5 stars
    I just tried this recipe and the pound cake came out so yummy! I didn’t have oil so I used butter, and I made matcha glaze to drizzle on top. It’s amazingly soft and scrumptious. Thank you so much for sharing this recipe!

    1. Thanks for making, Jaime! I just realized that the recipe is wrong:( Baking powder is 2 tsp not 2 TBSP.That’s crazy amount! Sorry about your cake but hope you will try again!