Vegan Strawberry Matcha Latte Cake
Matcha cake soaked in a matcha syrup, topped with strawberry cream cheese frosting.
Servings: 12
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 13x9-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.