This vibrant two-layer cake gets its earthy, slightly sweet flavor from sifted matcha powder folded right into the batter, giving each slice that signature pale green hue and a tender, fluffy crumb. Plant-based milk soured with a touch of apple cider vinegar mimics the tang of traditional buttermilk, keeping the sponge moist without weighing it down. The frosting whips up light and spreadable, swirled with more matcha and a hint of coconut milk for a rich, creamy finish that spreads like a dream between and around the layers. A final dusting of matcha on top adds a striking contrast against the frosting and signals exactly what's inside. It's an elegant, café-worthy dessert that happens to be a great fit for a dairy free spread, whether you're serving it for a birthday or just an afternoon treat with tea. Each bite delivers that distinct grassy-sweet matcha flavor without feeling heavy or overly rich.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.
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