My daughter and I have been obsessing over strawberry matcha lattes all spring. So, for summertime, I wanted to make you guys this vegan strawberry matcha latte cake! Delicate matcha cake, drizzled with matcha cream syrup, and topped with strawberry cream cheese frosting. It is beautiful and delicious all at the same time. Definitely a showstopper if you want to bring a dessert to a summer party!
What You Need For this Vegan Cake:
- Matcha: Preferably ceremonial grade.
- All-purpose flour, Baking powder, Baking Soda: These are the dry ingredients for the cake.
- Vegan butter: I like to use Country Crock Plant Butter.
- Applesauce: This is the egg replacement I like to use in my cakes.
- Vanilla and Sugar: For the cake batter.
- Non-dairy Milk: I like to use Oat milk.
- Sweetened Condensed Coconut Milk: I used Nature’s Charm brand.
- Vegan Cream Cheese: I used Kite Hill brand.
- Shortening, Powdered Sugar, and Freeze-Dried Strawberries: For the vegan cream cheese frosting.
This vegan strawberry matcha latte reminds me of a tres leches cake, which is one of my favorite desserts. You pour a creamy matcha syrup over the matcha cake made from sweetened condensed coconut milk, oat milk, vanilla, and matcha that has been whisked with water. It makes the cake nice and moist while also giving it even more matcha flavor.
Other Summery Desserts I Love:
- Vegan Wild Berry Pop Tart Pie!
- Vegan Dirt Pudding!
- Vegan Copycat Philadelphia Cheesecake Bars!
- Vegan Cherry Berry Lemon Loaf!
- Vegan Strawberry Lemonade Bars!
Vegan Strawberry Matcha Latte Cake
Matcha cake soaked in a matcha syrup, topped with strawberry cream cheese frosting.
Ingredients
Matcha Cake
- 2 1/4 Cups All-purpose flour, spooned and leveled
- 3 Tablespoons Matcha powder, ceremonial grade
- 1 1/2 teaspoons Baking powder
- 3/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3/4 Cup Vegan butter, I used Country crock plant butter
- 1 1/2 Cups Organic cane sugar
- 3/4 Cup Applesauce
- 1 Tablespoon Vanilla
- 1 Cup Non-dairy milk, unsweetened I used oat milk
Matcha Syrup
- 1 Tablespoon Matcha powder
- 3 Tablespoons Water
- 3/4 Cup Non dairy milk
- 3/4 Cup Sweetened condensed coconut milk
- 1 teaspoon Vanilla
Strawberry Cream Cheese Frosting
- 1/2 Cup Vegan butter, room temperature
- 1/2 Cup Vegetable shortening
- 8 Ounces Plain vegan cream cheese, I used Kite Hill
- 2 1/2 Cups Powdered sugar, vegan
- 1 Cup Freeze-dried strawberry, crushed
- Pinch of salt
Instructions
- Preheat the oven to 350℉.
- Make the cake first. In a large mixing bowl, sift the matcha, flour, baking powder, and baking soda. Stir in the salt. Set aside.
- Now, in another large mixing bowl, or the bowl of a stand mixer, add the vegan butter, and beat with a hand mixer or the paddle attachment for the stand mixer, until the butter is smooth.
- Add the sugar and beat together until completely combined. Scraping down the sides of the bowl as needed.
- Add the applesauce, and vanilla, and continue to mix until fully incorporated.
- Now, while the mixer runs, add the dry ingredients a little at a time to the wet ingredients, alternating with the non-dairy milk, until everything is fully incorporated and the batter is smooth.
- Pour the batter into a 13×9-inch pan that has been lined with parchment paper. Smooth it out evenly.
- Bake for 35-45 minutes or until a toothpick comes out clean from the center of the cake.
- Once the cake is done, let it cool for a few minutes while you make the matcha syrup. Whisk together the matcha powder and water, making sure the powder has dissolved.
- In a large measuring cup or a large cup with a spout so you can easily pour from it, whisk the non-dairy milk, sweetened condensed coconut milk, and vanilla until fully combined. Pour the matcha into the mixture and whisk again.
- Poke holes all over the cake with a fork, a straw, or, I like to use a chopstick. Then pour the matcha syrup all over the top of the cake.
- Put the cake in the fridge and let it cool completely.
- Once the cake has cooled, make the frosting. Add the vegan butter, vegetable shortening, and vegan cream cheese to a large mixing bowl or the bowl of a stand mixer.
- Using the whisk attachment for a hand mixer or the stand mixer, whip together until smooth.
- Add the powdered sugar, a little at a time, until the frosting is smooth.
- Add the crushed strawberries and a pinch of salt. Whip together.
- Scoop the frosting onto the top of the cake and smooth it out.
- Top with strawberries if desired, then serve.
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