Two soft, earthy-green layers come together here, built on a buttermilk-style tang from plant-based milk and apple cider vinegar and rounded out with a hit of applesauce for moisture. The matcha is layered in three ways ā sifted right into the cake batter, whipped into the frosting, and dusted on top ā so every bite carries that grassy, slightly bitter depth against the sweetness of the frosting. Creaming the softened butter and sugar until pale and fluffy is what gives the crumb its light, tender texture, and alternating the dry ingredients with the curdled milk keeps the batter smooth without overmixing. The frosting itself whips up thick and pipeable, with coconut milk added a tablespoon at a time until it turns silky and spreadable. This one checks every box for egg free baking, no clever workaround needed to enjoy a proper, bakery-style layer cake. It's a striking centerpiece for tea time or a celebration, and it slices clean once fully cooled and frosted.
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Learn more ā10 servings
Preheat the oven to 350Ā°F (175Ā°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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