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Vegan Matcha Cake

By: Nele Liivlaid from
Vegan Matcha Cake
Vegan Matcha Cake

"You’ll be enchanted by the wonderful flavour of this simple vegan matcha cake with tofu. It is moist, not too sweet and has a refreshing green tea fragrance combined with the sourness of cherries. What I love about this matcha cake recipe: The subtle and fresh taste It only has 9 ingredients (+ sweetener) Very simple to make I find it equally important to mention that my vegan matcha cheesecake is: Gluten-free Grain-free Candida diet friendly Low glycemic Oil-free Refined sugar free Protein-rich Can be made soy-free, nut-free and peanut-free Pairs excellently with my Healthy Chocolate Sauce."

NotesNutritional info (⅙ of the cake): 91.4 kcal, 5.63g carbohydrates (42.7% of kcal), 4.63g fats (45.6% of kcal), 5.18g protein (22.7% of kcal), 3.27g fibre, 3.3 GL points.

Get tips on substitutions from blog post!

Serves6 people

Preparation Time20 min

Chilling Time1 hr 30 min

Cooking Time50 min

Cooking Vessel Size4 inch cake tin


  • 2 tablespoons nut or seeds butter (peanut, almond, tahini, sunflower etc.), for crust
  • 2 tablespoons coconut flour (one for crust and one for filling)
  • 2 tablespoons carob powder, for crust
  • 5 tablespoons plant milk, 1tbsp for crust and 4 tbsps for filling
  • 1 teaspoon Himalayan salt, 1/8 tsp for crust and 1/8 tsp for filling
  • 11 1/3 (1-ounce) silken tofu, for filling
  • 1 teaspoon matcha powder, for filling
  • 1 1/2 tablespoon barley grass or wheatgrass powder, for filling
  • 1 tablespoon mesquite powder, for filling
  • 1 teaspoon psyllium powder, for filling
  1. Preheat oven to 180°C (350°F).

  2. For the crust, mix all ingredients well in a bowl or use a small food processor. Press crust into 11 cm (4 inch) cake tin lined with parchment paper.

  3. To make the filling, put all ingredients into blender or use a large bowl and immersion blender. Process until homogeneous batter forms. Taste and adjust sweetness if necessary.

  4. Now, it’s time to assemble the cake. First, pour half of the batter onto crust and then add about a handful of cherries (fresh or frozen). Finally, pour the reminder of batter into the cake tin and spread it out evenly.

  5. Bake for 45-50 minutes and let cool completely. It’d be best to keep the cake refrigerated for a couple of hours after it’s cooled down, but it’s equally delicious at room temperature.

  6. Optional – garnish the top of the cake with chopped dark chocolate and some matcha powder.

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