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Strawberry Matcha Cake Recipe

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4 from 70 reviews

This Strawberry Matcha Cake is a vibrant and delicious vegan dessert combining the earthy flavor of matcha green tea with a sweet, creamy strawberry frosting. Moist matcha-infused cake layers are topped with a luscious strawberry frosting made from fresh strawberry puree and vegan butter, perfect for any celebration or a delightful treat.

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 vegan-friendly red or pink food coloring (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9x13 inch cake pan with parchment paper or lightly spray it with non-stick spray to ensure easy removal of the cake.
  2. Prepare Vegan Buttermilk: In a glass measuring cup, combine the unsweetened soy milk with apple cider vinegar. Stir briefly and set aside to let the mixture 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 well combined.
  4. Combine Wet Ingredients: Pour the soy milk and vinegar mixture, vegetable oil, and vanilla extract into the dry ingredients. Stir gently with a large spoon until just combined; avoid over-mixing to keep the cake tender.
  5. Bake the Cake: Pour the batter evenly into the prepared cake pan. Place it on the center rack of the preheated oven and bake for 25 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean without wet batter.
  6. Cool the Cake: Let the cake cool in the pan for 15 minutes. Then, carefully lift the cake out using the parchment paper and transfer it to a cooling rack. Allow it to cool completely before frosting.
  7. Prepare Strawberry Puree: Rinse and hull the strawberries. Use a food processor or small blender to puree them until smooth. Pour the puree into a small pot and simmer over medium heat for about 25 minutes, stirring frequently until it slightly reduces. Transfer to a bowl and refrigerate until completely cooled.
  8. Make Strawberry Frosting: In a mixing bowl, beat the softened vegan butter with an electric mixer for about 1 minute until fluffy. Add 1 cup of powdered sugar, 3 tablespoons of the chilled strawberry puree, vanilla extract, and optional food coloring. Mix until combined. Gradually add the remaining 2 cups powdered sugar, mixing until the frosting is light, creamy, and fluffy.
  9. Frost and Decorate: Spread the strawberry frosting evenly on the cooled matcha cake. Decorate the top with additional fresh strawberries as desired. Slice and serve.

Notes

  • Make sure the strawberry puree is completely cooled before adding to the frosting to prevent melting.
  • Parchment paper lining is recommended for easy cake removal and clean presentation.
  • Adjust food coloring to achieve desired frosting color, or omit for a natural pink hue from strawberries.
  • Matcha powder quality affects flavor; use culinary grade matcha for best results.
  • This cake is vegan and dairy-free, suitable for those avoiding animal products.

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