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ThisGluten-Free Vegan Matcha Strawberry Cake is moist and fluffy and covered in a sweet and tangy 2-ingredient strawberry frosting. It's colourful and pretty, has an elegant flavour and the slightlybittermatcha perfectly compliments thesweet-tartstrawberry frosting. It's also refined sugar free, comes together in one bowl and is easily customisable. Perfect for Christmas, birthdays or Easter!
What is matcha?
Matcha isgreen tea powder. It's great in desserts as it adds a beautiful colour and a deliciously earthy flavour.
Where can you buy matcha?
You can buy matcha in most supermarkets (in the tea section), local health stores, online or in Asian supermarkets.
How to make the cake
Scroll downto the bottom of the post for the full recipe.
- Mix together all the ingredients in a glass mixing bowl.
Tip: Use a measuring jugto measure out the plant-based milk.
- Transfer into two 18 cm / 7 inch sandwich baking tins.
Tip:Line the tins with greased baking paperto make the sponges easier to remove afterwards.
- Bake in the oven for15 minutes.
- Transfer onto a cooling rackandleave to cool completely before applying the frosting.
How to make the strawberry frosting
- Mix the coconut cream with strawberry jam and use anelectric whiskto whip until fluffy.
Tip:To make this refined sugar free, use a refined sugar free strawberry jam such as this one.
- Apply the frosting to the cake using a palette knife for frosting.
How to decorate
- Fresh berries:strawberries, raspberries, blueberries etc.
- Chopped pistachios.
- Fresh cherries.
- Freeze-dried raspberries or strawberries.
How long does this Matcha Strawberry Cake keep for?
This Matcha Strawberry Cake tastes best eaten on the day it's made.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seeds.
- You can use plain flourinstead of the gluten-free flour if you’re not gluten-free.
More gluten-free vegan cake recipes
- Tropical Carrot Cake
- Lemon Blueberry Cake
- Cherry Bakewell Cake
- Chocolate Cake
- Orange Cake
- Strawberry Cake
- Black Forest Cake
- Red Velvet Cake
- Peanut Butter Chocolate Cake
- Lemon Blueberry Layer Cake
- Lemon Pound Cake
- Orange Drizzle Cake
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make this recipe
Gluten-Free Vegan Matcha Strawberry Cake
ThisGluten-Free Vegan Matcha Strawberry Cake is moist and fluffy and covered in a sweet and tangy strawberry frosting.
4.60 from 107 votes
Print Pin Rate
Course: Dessert
Cuisine: Japanese
Keyword: gluten-free matcha cake, vegan matcha cake, vegan matcha sponge
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 8
Calories: 400kcal
Author: Rhian Williams
Ingredients
For the cake:
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 230 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
- 2 tablespoons lemon juice *
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 1 ½ teaspoons (1.5 teaspoons ) matcha powder to taste
For the strawberry frosting:
- 400 g (14 oz) tin of full-fat coconut milk
- 2 tablespoons strawberry jam (refined sugar free if necessary)
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and matcha powder.
Mix well, adding a tiny splash more milk if it's looking too dry.
Transfer mixture between two small greased baking tins lined with baking paper (I used two 7inch/18cm tins).
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean.
Once out the oven, immediately remove cakes from baking tins and transfer onto a wire rack to cool.
For the strawberry frosting:
You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!
Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).
Place the thick, creamy part into a bowl.
Add the strawberry jam.
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.
To assemble:
Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and cover with half of the strawberry frosting.
Place other sponge on top and use remaining frosting to cover the top.
Decorate as desired.
Tastes best eaten on the day.
Video
Notes
*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon apple cider vinegar instead.
**You can alternatively usealmond flour.
Nutrition Facts
Gluten-Free Vegan Matcha Strawberry Cake
Amount Per Serving
Calories 400Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g80%
Sodium 81mg3%
Potassium 180mg5%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 15g17%
Protein 7g14%
Vitamin A 25IU1%
Vitamin C 2.4mg3%
Calcium 127mg13%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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- Gluten-Free Vegan Raspberry Cake
Reader Interactions
Comments
Myrto
Hi! Do you think I could increase the recipe by 1.5x? My baking pans are larger than 7 in., and last time I made this I got two thin cake layers. Trying to see if I can increase the batter amount to make them thicker!
Reply
Rhian Williams
Hello yes that should be fine!!
shambhavi singh
hi
I used half the recipe and used apple cider vinegar instead of Lemon juice and used glutenfree flour. My cake sank in the middle. What can be the reason ?Reply
Shambhavi Singh
My glutenfree flour blend flours are made with Amaranth Flour+Glutenfree Oats Flour+Rice Flour +Tapioca Flour + Corn FlourReply
Rhian Williams
Thank you so much of your feedback! I'm sorry to hear that. Did you use the correct amount of baking powder? And you didn't take it out of the oven halfway through?
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