Gluten Free Vegan Matcha Cake

Total time2 hr

Prep time25 min

Cook time35 min

This dreamy, layered cake gets its signature color and earthy flavor from sifted matcha powder folded right into the batter, with a matcha-flecked frosting that mirrors it on top. Applesauce and a curdled plant-based milk mixture keep the crumb soft and moist, while the vegan butter frosting whips up light, creamy, and easy to spread between the layers. The finished cake is soft-textured with a gentle green tea bitterness balanced against sweet, fluffy frosting, and a final dusting of matcha on top gives it a bakery-style finish. It's a striking centerpiece dessert, and it's a great pick for a gluten free table since the layers and frosting come together entirely from a straightforward, from-scratch process you control start to finish. Serve it chilled or at room temperature for the cleanest slices.

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Ingredients

10 servings

For the cake

1 cup plant-based milk
Silk Original Almond Milk Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Silk Organic Unsweet Soy Milk - 64 fl oz
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1 tbsp apple cider vinegar
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp matcha powder, sifted
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup organic cane sugar
½ cup vegan butter, softened
⅓ cup unsweetened applesauce
1 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
2 tsp matcha powder, sifted
3 tbsp full-fat coconut milk
¼ tsp salt

For serving

1 tsp matcha powder, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2
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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