How to Make a Japanese Matcha Cake at Home

Key Takeaways

• A Japanese matcha cake is a delicate, earthy dessert perfect for tea lovers.
• The best matcha cake recipe uses premium matcha and simple ingredients for a balanced flavor.
• Swirl in cocoa for a beautiful chocolate matcha cake version.
• The moist and fluffy matcha vegan cake offers a dairy-free delight without compromising taste.
• Matcha pairs beautifully with chocolate, citrus, or berries for a variety of flavor options.

 

There’s something mysteriously calming about the color green when it’s on a plate, especially when it’s a soft, earthy green that whispers of Japanese tea fields and ancient rituals. That, in essence, is what a Japanese matcha cake brings to your table: a slice of Zen with every bite.

But what if I told you that you don’t need to hunt down a fancy bakery in Tokyo to enjoy one? Yes, you can make the best matcha cake recipe right at home, no matter your baking experience. And if you're vegan or avoiding dairy, don’t worry, we’ve got you covered with a delightful matcha vegan cake variation too. Let’s dive in!

What is Matcha? For Those Who Don’t Know

Before we get to baking, let’s get personal with our green friend. Matcha is powdered green tea, but not just any green tea. It's shade-grown, carefully hand-picked, and stone-ground to preserve its natural nutrients and vibrant flavor. Matcha tastes grassy, slightly bitter, and subtly sweet. It has umami, that savory flavor that lingers, making it a perfect contrast to sugar in desserts.

Now, imagine this flavor folded into a fluffy cake… got your attention?

Your Go-To Matcha Cake Recipe

This is a no-fuss, one-bowl recipe that makes the perfect soft, spongy base with a natural green hue that doesn’t need any artificial colors. It’s not overly sweet, and you’ll get the calming matcha aroma right when it hits the oven.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup almond flour (for texture)
• 3/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp premium matcha powder
• 2 eggs (or flax eggs for vegan version)
• 1/2 cup milk (use almond or oat for vegan)
• 1/3 cup neutral oil (like canola or melted coconut oil)
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 350°F (180°C). Line a round 8-inch pan with parchment and lightly grease it.

2. In a large bowl, sift together the flours, baking powder, soda, sugar, and matcha powder.

3. In another bowl, whisk together the eggs (or flax eggs), milk, lemon juice, oil, and vanilla.

4. Pour the wet into the dry ingredients and fold until just combined. Don’t overmix. 

5. Pour into the pan and bake for 20–25 minutes, or until a toothpick comes out clean.

6. Let it cool for 10 minutes in the pan, then transfer to a rack.

There you have it. A classic, earthy Japanese matcha cake, light and tender with a barely-there crisp edge.

Fancy a Twist? Try a Chocolate Matcha Cake

Matcha and chocolate are opposites that attract: bitter and rich, earthy and sweet. To create a chocolate matcha cake, simply divide your batter in half. Add 2 tbsp of cocoa powder to one half, and swirl both together in your baking pan. The result? A marbled cake that looks stunning and tastes like two desserts in one.

A Vegan Spin: The Irresistible Matcha Vegan Cake

The demand for guilt-free desserts is growing, and thankfully, matcha plays beautifully with plant-based ingredients. This matcha vegan cake is so good, no one will know it’s dairy-free.

Ingredients for Vegan Version:

• 30g coconut oil (melted)
• 115 ml plant-based milk (almond, soy, oat—your call)
• 1 tbsp lemon juice
• 4 tbsp maple syrup
• ½ tsp vanilla
• 75g almond flour
• 75g plain flour
• 1 tsp baking powder
• 1/8 tsp baking soda
• 1 tsp matcha powder

Instructions:

1. Preheat oven to 350°F (180°C). Line and grease your pan.

2. Whisk together coconut oil, milk, lemon juice, maple syrup, and vanilla.

3. Fold in the almond flour, then sift in the rest of the dry ingredients including matcha.

4. Mix gently until combined. Add a little milk if it feels dry.

5. Bake for 15–20 minutes. Let cool and marvel at that green glow.

Chocolate Topping for the Win

For the ultimate indulgence, top your cake with this vegan chocolate whip:

• 120 ml chilled coconut cream (just the thick part)
• 2 tbsp cocoa powder
• 2 tbsp powdered sugar
• ½ tsp vanilla
• A pinch of salt

Whip everything until soft peaks form. Spread generously over your cooled cake. If you're layering, go for a dark chocolate ganache made with non-dairy cream. It adds depth to the delicate matcha notes.

Final Flourish: Presentation & Pairing

Sprinkle some powdered sugar, garnish with fresh berries, or serve with a dollop of vegan whipped cream. For a Japanese twist, add a drizzle of sweet red bean paste or a few mochi cubes on the side. Enjoy it with a cup of hot matcha or jasmine tea.

More than a dessert, it’s a meditative experience. And now, it’s yours to create anytime.