Vegan Matcha Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">20g high-quality matcha powder (culinary grade)</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">300ml plant milk (soy or oat works best)</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">120ml neutral vegetable oil</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the vegan buttercream:</li><li class="ingredients-single-item">200g vegan butter (block style, not spread)</li><li class="ingredients-single-item">400g icing sugar, sifted</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1-2 tbsp plant milk</li><li class="ingredients-single-item">For the matcha glaze:</li><li class="ingredients-single-item">150g icing sugar</li><li class="ingredients-single-item">2 tsp matcha powder</li><li class="ingredients-single-item">3-4 tbsp plant milk</li><li class="ingredients-single-item">Fresh raspberries for decoration (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">2 x 20cm (8-inch) round cake tins</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper. Ensure your oven rack is positioned in the center for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make vegan buttermilk by combining the plant milk and apple cider vinegar in a small bowl. Stir gently and set aside for 5-10 minutes until it curdles slightly. This acidic mixture will react with the baking soda to help your cake rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Sift together the flour, matcha powder, baking soda, baking powder, and salt into a large bowl. Sifting is crucial to remove any lumps in the matcha powder and create a light, tender crumb. The vibrant green color should be even throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the curdled plant milk mixture, sugar, oil, and vanilla extract until the sugar has mostly dissolved. The oil will ensure your vegan cake stays moist without the need for eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. Be careful not to overmix – stop as soon as you no longer see dry flour (small lumps are fine). Overmixing can develop gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between your prepared cake tins. Tap the tins gently on the counter a few times to remove air bubbles. Bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the cakes to cool in their tins for 15 minutes before turning out onto a wire rack to cool completely. If the cakes have domed tops, you can level them with a serrated knife once cool. Chilling the cakes for 30 minutes in the refrigerator can make them easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the vegan buttercream, beat the vegan butter with an electric mixer for 2-3 minutes until light and fluffy. The extended beating time incorporates air for a silkier texture. Add the sifted icing sugar in 3-4 batches, beating well between each addition. Finally, beat in the vanilla extract and just enough plant milk to achieve a smooth, spreadable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the cakes are completely cool, place one layer on your serving plate or cake stand. Spread about one-third of the buttercream evenly over the top. Place the second cake layer on top and cover the entire cake with a thin layer of buttercream (crumb coat). Refrigerate for 20 minutes to set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Apply the remaining buttercream in a smooth, even layer over the entire cake. For the cleanest finish, use an offset spatula dipped in hot water and dried between strokes. Return the cake to the refrigerator while you prepare the glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the matcha glaze, sift the icing sugar and matcha powder into a bowl. Add the plant milk one tablespoon at a time, whisking until you achieve a thick but pourable consistency. The glaze should coat the back of a spoon but still flow slowly when poured.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the cake from the refrigerator and pour the glaze over the top, allowing it to drip naturally down the sides. Use the back of a spoon to gently guide the glaze if needed. Decorate with fresh raspberries if desired, which provide a beautiful color contrast and tartness that complements the earthy matcha flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the glaze to set for at least 30 minutes before serving. The cake will keep well in an airtight container in the refrigerator for up to 4 days. Bring to room temperature for 30 minutes before serving for the best flavor and texture experience.</li></ol>