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Thumbnail image of slice of cake on a white plate

Vegan Matcha Cake

Light and fluffy vegan matcha cake with dairy-free buttercream frosting.

Course Dessert
Cuisine vegan
Keyword vegan matcha cake
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12
Calories 399 kcal


For the matcha sponge cakes:

  • 315 ml Soy milk (1 + ¼ cups)
  • 1 Teaspoon Apple cider vinegar (or lemon juice)
  • 350 g Self-raising flour (2 + ⅔ cups)
  • ¼ Teaspoon Baking soda
  • 200 g Caster sugar (1 cup)
  • 2 Teaspoons Matcha powder (use 1 teaspoon for a subtle flavour)
  • 180 g Vegan butter, melted (¾ cup before melting)
  • 1 Teaspoon Vanilla extract

For the vanilla buttercream frosting:

  • 120 g Vegan butter (½ cup)
  • 1 Teaspoon Vanilla extract
  • 300 g Icing sugar (2+½ cups)
  • Splash Plant-based milk (if needed)


For the matcha sponge cakes:

  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven).

  2. Grease, flour and line two 7-inch cake tins.

  3. Mix the soy milk and vinegar together and set aside.

  4. In a large bowl, mix the flour, baking soda, sugar and matcha powder together.

  5. Add the soy milk mixture along with the melted butter and vanilla. Mix well until you have a smooth cake batter. Make sure to get any dry bits from the bottom of the bowl.

  6. Divide the cake mix equally between your two cake tins. Bake for 18-20 minutes, until a toothpick through the centre comes out clean.

  7. Let the cakes cool in the tins for 5 minutes then flip them out on a wire rack to cool completely.

For the vanilla buttercream frosting:

  1. In a large bowl, soften the butter using a wooden spoon then stir in the vanilla.

  2. Mix in the icing sugar, a little bit at a time until you've used it all.

  3. Using an electric whisk or stand mixer, whisk the buttercream for a minute or two until it becomes smooth, pale and fluffy. It should be a spreadable consistency but if you need to loosen it a bit, just add a splash of plant-based milk.


  1. Place the first cake layer on a plate or cake stand. Spread a thick layer of buttercream onto it.

  2. Add the second cake layer on top and repeat. You can leave it like this or you can coat the sides of the cake in buttercream too.

  3. Let the cake sit at room temperature for around an hour, to let the icing harden, then cut into slices and enjoy!

Nutrition Facts
Vegan Matcha Cake
Amount Per Serving (1 12th of the cake)
Calories 399 Calories from Fat 135
% Daily Value*
Fat 15g23%
Sodium 180mg8%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 42g47%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.