This vegan Strawberry Matcha Cake is like a strawberry matcha latte in cake form! The moist and fluffy cake is topped with strawberry buttercream frosting, making it the perfect treat for matcha lovers.
If you loved this matcha cake, then you should try my Vegan Lemon Poppyseed Cake, my Pumpkin Spice Latte Cake, or my Vegan Lemon Blueberry Lavender Cake next!
This Strawberry Matcha Cake combines two of my favorite things in one unforgettable dessert! A delicate sponge cake infused with matcha and a kiss of vanilla is decorated with creamy vegan buttercream frosting made from homemade strawberry puree.
With sweet berries and earthy matcha in every bite, this vegan cake makes me feel like I’m sipping on an iced strawberry matcha latte.
Why you’ll love this matcha strawberry cake
- Made for matcha lovers 💚 If you’re a matcha >>> coffee kind of person, you’ll love this cake. Just like my Matcha Cookies, it’ll make you feel like you’re sipping on a matcha latte.
- Yummy matcha sponge cake – I made the matcha cake with cake flour, vegan buttercream, and ceremonial-grade matcha for an amazingly soft crumb and a vibrant green color.
- The best strawberry icing – After making the frosting in my Vegan Strawberry Cupcakes with homemade strawberry puree, I knew I had to do the same for this recipe. That touch of creamy, sweet fruitiness on top of the cake is the perfect finishing touch.
How to make a strawberry matcha cake
Find the complete recipe with measurements in the recipe card below.
To make the cake batter, whisk the dry ingredients together in a large bowl, then pour in the milk/vinegar mixture, vegetable oil, and vanilla extract. Stir until just combined.
Pour the batter into a baking pan, then bake the cake until a toothpick inserted in the center comes out clean.
Set it aside to cool while you make the frosting.
To make the strawberry puree, blend the strawberries until smooth, then simmer the puree in a small pot until reduced. Transfer it to the fridge to cool*.
*Wait for the strawberry puree to cool: I know the warm, glistening strawberry puree looks delicious enough to eat right away, but you have to wait for it to cool completely. Otherwise, your frosting will melt! Just leave it in the fridge for about 30 minutes or until it’s chilled.
Beat the butter, powdered sugar, strawberry puree, vanilla, and optional food coloring in the bowl of a stand mixer until light and fluffy.
Frost the cooled cake with the strawberry frosting and decorate with fresh strawberries. Slice, serve, and enjoy!
Frequently asked questions
I get my ceremonial-grade matcha from my local Asian grocery store, but you should be able to find some in the baking/tea aisle at well-stocked grocery stores or in tea shops. Look for 100% pure matcha powder with a bright green color when you’re shopping; dull green matcha isn’t as flavorful.
It’s earthy and sweet, with mild green tea notes. The matcha does a great job of balancing the vanilla in the cake and the fruity strawberry frosting! Even my picky matcha-hating kid likes this cake, so it’s not super strong tasting of matcha, it just has a lovely hint.
Sure! For strawberry matcha cupcakes, fill a lined cupcake pan halfway full with the batter and bake at 350ºF for 20 to 25 minutes, or until a toothpick comes out clean. Wait for them to cool before piping the frosting on top.
Reducing the puree gives it a very concentrated strawberry flavor without adding a ton of liquid to the frosting. If you skip this part, your frosting will be watery.
Fresh or frozen raspberries and blackberries are perfect substitutes.
Yes. After it’s cool, wrap the baked cake or the individual slices in plastic wrap and store them at room temperature or in the fridge overnight before frosting. The cake also freezes well.
Strawberry Matcha Cake
Ingredients
Matcha Cake
- 1 1/2 cups unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 2 3/4 cups cake flour or all-purpose
- 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 pure vanilla extract
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 pure vanilla extract
- 3-4 drops red or pink food coloring vegan friendly, optional
Instructions
Make the Matcha Cake
- Preheat the oven to 350 degrees F and line a 9×13 inch cake pan with parchment paper. You may also simply spray the pan with non-stick spray, but the parchment paper will let you remove it easily later.
- Combine the soy milk and apple cider vinegar in a glass measuring cup. Give it a little stir, and set aside to curdle.
- In a large bowl, whisk the flour, sugar, matcha powder, baking powder, and salt until combined.
- Now pour in the milk/vinegar mixture, vegetable oil, and vanilla extract. Stir with a large spoon until well-combined, but do not over mix.
- Pour the cake batter into the prepared pan. Place in the center rack of the oven and bake for 25-35 minutes, until a toothpick inserted in the center comes out clean with no wet batter.
- Let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper and allow the cake to cool on a cooling rack completely before frosting.
Make the Strawberry Frosting and Serve
- Prepare the strawberry puree and cool: Rinse and hull the strawberries. Use a food processor or small blender to puree them. Pour the puree into a small pot and simmer for 25 minutes or so, stirring frequently, until it reduces a bit. Transfer to a bowl and place in the refrigerator to speed up cooling. Cool completely before using, or your frosting will melt.
- Once the puree is cooled completely, make the frosting: Add vegan butter to a bowl and mix with an electric mixer until fluffy and creamy, about 1 minute. Add 1 cup of powdered sugar, 3 tablespoons of the strawberry puree, vanilla, and optional food coloring. Mix until combined, then slowly add the remaining 2 cups of powdered sugar. Mix until light, fluffy, and creamy.
- Frost and Serve: Frost the cooled cake with the strawberry frosting, decorate with fresh strawberries on top, and serve.
Notes
- Cake flour will result in a lighter, fluffier cake. All-purpose will work quite well if needed.
- Gluten-free: Use a quality gluten-free flour mix.
