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Strawberry Matcha Cake Recipe

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4 from 300 reviews

This Strawberry Matcha Cake is a delightful vegan dessert combining the subtle earthy flavors of matcha green tea with a sweet, creamy strawberry frosting. Moist and fluffy with vibrant green layers and topped with fresh strawberries, this cake is perfect for celebrations or a special treat that impresses with its unique flavor profile and beautiful appearance.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Matcha Cake

  • 1 1/2 cups unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 2 3/4 cups cake flour or all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 tablespoons matcha powder
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract

Strawberry Frosting

  • 8 medium strawberries, fresh or frozen, plus more for decorating
  • 3/4 cup vegan butter, softened to room temperature
  • 3 cups powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 3-4 drops red or pink vegan-friendly food coloring (optional)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (177°C). Line a 9×13 inch cake pan with parchment paper or spray it with non-stick spray for easier cake removal later.
  2. Make Vegan Buttermilk: In a glass measuring cup, combine the unsweetened soy milk and apple cider vinegar. Stir lightly and set aside to curdle, creating a vegan buttermilk substitute.
  3. Mix Dry Ingredients: In a large bowl, whisk together the cake flour, granulated sugar, matcha powder, baking powder, and salt until thoroughly combined.
  4. Add Wet Ingredients: Pour the soy milk and vinegar mixture, vegetable oil, and vanilla extract into the dry ingredients. Stir with a large spoon until the batter is well combined but avoid over-mixing to keep the cake tender.
  5. Bake the Cake: Pour the batter into the prepared cake pan, smoothing it evenly. Place on the center oven rack and bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Let the cake cool in the pan for 15 minutes, then lift it out using the parchment paper and transfer it to a cooling rack to cool completely before frosting.
  7. Prepare Strawberry Puree: Rinse, hull, and blend the strawberries using a food processor or blender until smooth. Pour the puree into a small pot and simmer over medium heat for about 25 minutes, stirring frequently until it reduces slightly. Transfer to a bowl and refrigerate until completely cooled.
  8. Make Strawberry Frosting: In a bowl, beat the vegan butter with an electric mixer until fluffy and creamy, about 1 minute. Add 1 cup powdered sugar, 3 tablespoons of the cooled strawberry puree, vanilla extract, and optional red or pink food coloring. Mix until combined, then gradually add the remaining 2 cups powdered sugar. Continue mixing until the frosting is light, fluffy, and creamy.
  9. Frost and Decorate: Spread the strawberry frosting evenly over the completely cooled cake. Decorate with fresh strawberries and serve.

Notes

  • Using parchment paper helps remove the cake from the pan easily without breaking.
  • Be careful not to overmix the batter to maintain a light and fluffy cake texture.
  • Make sure the strawberry puree is completely cooled before adding it to the frosting to prevent melting.
  • You can substitute soy milk with any other plant-based milk if desired.
  • This cake is vegan and dairy-free, ideal for those with dairy allergies or following a plant-based diet.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion
  • Diet: Vegan

Find it online: https://ellarecipe.com/strawberry-matcha-cake-recipe/