Strawberry Matcha Cake
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.
Servings: 18 servings
Calories: 282kcal
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 9x13 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.
Nutrition
Serving: 1of 18 servings | Calories: 282kcal | Carbohydrates: 52g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 167mg | Potassium: 124mg | Fiber: 1g | Sugar: 37g | Vitamin A: 486IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg