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Vegan Strawberry Matcha Latte Cake Recipe

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4 from 2 reviews

This Vegan Strawberry Matcha Latte Cake is a delightful and vibrant dessert combining the earthy flavors of ceremonial grade matcha with sweet, tangy strawberry cream cheese frosting. Moist and fluffy matcha-infused cake layers are soaked with a rich matcha syrup, then crowned with a luscious vegan strawberry cream cheese frosting, making it a perfect treat for any occasion and suitable for plant-based diets.

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 (e.g., Country Crock plant butter)
  • 1 1/2 Cups Organic cane sugar
  • 3/4 Cup Applesauce
  • 1 Tablespoon Vanilla extract
  • 1 Cup Unsweetened non-dairy milk (e.g., 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 extract

Strawberry Cream Cheese Frosting

  • 1/2 Cup Vegan butter, room temperature
  • 1/2 Cup Vegetable shortening
  • 8 Ounces Plain vegan cream cheese (e.g., Kite Hill)
  • 2 1/2 Cups Powdered sugar, vegan
  • 1 Cup Freeze-dried strawberry, crushed
  • Pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ (177℃) to ensure it reaches the right temperature for baking the cake evenly.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the ceremonial grade matcha powder, all-purpose flour, baking powder, and baking soda. Stir in salt to evenly distribute all leavening agents and seasoning. Set aside.
  3. Cream Vegan Butter: In another large bowl or stand mixer’s bowl, beat the vegan butter using a hand mixer or paddle attachment until it becomes smooth and creamy.
  4. Add Sugar: Add the organic cane sugar to the creamed butter and beat until the mixture is fully combined and fluffy, scraping down the bowl as necessary.
  5. Combine Wet Ingredients: Mix in the applesauce and vanilla extract until fully integrated into the mixture.
  6. Incorporate Dry Ingredients and Milk: With the mixer running, gradually add the dry ingredients alternately with the non-dairy milk, blending until the batter is smooth and homogenous.
  7. Prepare Baking Pan: Line a 13×9-inch baking pan with parchment paper. Pour the matcha batter into the pan and smooth it evenly with a spatula.
  8. Bake Cake: Bake in the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  9. Make Matcha Syrup: While the cake bakes, whisk the matcha powder with water until dissolved. In a separate large cup or measuring jug, combine the non-dairy milk, sweetened condensed coconut milk, and vanilla; whisk until smooth. Then whisk in the dissolved matcha powder to complete the syrup.
  10. Soak Cake with Syrup: After baking, let the cake cool slightly. Poke holes all over the top of the cake using a fork, straw, or chopstick, then pour the matcha syrup evenly over the cake to allow it to soak in fully.
  11. Chill Cake: Place the syrup-soaked cake in the refrigerator to cool completely and set, enhancing the flavors and texture.
  12. Make Strawberry Cream Cheese Frosting: In a mixing bowl or stand mixer bowl, combine vegan butter, vegetable shortening, and plain vegan cream cheese. Whip with a whisk attachment until the mixture is smooth and creamy.
  13. Add Powdered Sugar: Gradually add the powdered sugar while mixing continuously until the frosting reaches a smooth and spreadable consistency.
  14. Incorporate Crushed Strawberries and Salt: Add the crushed freeze-dried strawberries and a pinch of salt to the frosting and whip until well combined and fluffy.
  15. Frost Cake: Spread the strawberry cream cheese frosting generously over the cooled cake, smoothing out evenly.
  16. Optional Garnish & Serve: Optionally top the cake with fresh strawberries for extra flavor and presentation, then slice and serve.

Notes

  • Use ceremonial grade matcha powder for the best vibrant color and rich flavor.
  • Applesauce acts as an egg substitute and adds moisture to keep the cake vegan.
  • Ensure all ingredients, especially vegan butter and cream cheese, are at room temperature for smooth mixing.
  • The matcha syrup deeply flavors and moistens the cake — do not skip this step.
  • Freeze-dried strawberries add natural color and strawberry flavor without adding moisture to the frosting.
  • Store the cake refrigerated due to the cream cheese frosting; it keeps fresh for up to 3 days.

Find it online: https://flavorspath.com/vegan-strawberry-matcha-latte-cake-recipe/