Matcha Latte Snack Cake (Vegan, Nut-Free) (Edit recipe)

There is something so refreshing about the taste of this beautifully-bright green cake! Each bite instantly perks you up. Perfect for Spring baking, Matcha-lovers will crave this easy + delicious dairy-free, egg-free, and nut-free snack cake with Matcha buttercream frosting. Moist and light, the matcha-flavored cake is dotted with mini chocolate chips, since a hint of chocolate pairs so well with matcha. If you’ve never tried matcha, this snack cake is a great place to start.

20 minutes to 25 minutes

30 minutes to 35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	517
Fat:	22 g
Carbohydrates:	76 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	382 mg
Fiber:	2 g
Sugars:	55 g
Calculated per serving.

by foodallergymoms_andmore

Serves: 9

Ingredients

1 cup Organic Oat Milk, Plus 1 Tbsp for frosting
1 Tbsp Apple Cider Vinegar
1 cup Plant Based Butter, 2 sticks, softened at room temperature; divided use (1 stick for frosting)
1 cup Cane Sugar, Organic
0.75 tsp Pure Vanilla Extract, Divided use; 1/4 Tsp for frosting
1.5 cups All Purpose Flour
3 Tbsp Matcha Green Tea Powder, Divided use; 1 Tbsp for frosting
1.25 tsp Baking Powder
0.5 tsp Salt
0.5 cup Semi-Sweet Mini Chocolate Chips, Dairy-free mini chocolate chips
2 cups Powdered Sugar, Organic; for frosting
1 pinch Salt, For Frosting

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°. Lightly spray 9-inch nonstick cake pan with nonstick spray. Line with parchment paper (2 sheets cut to fit pan), allowing parchment paper to hang over the sides. Spray parchment with nonstick spray; set aside.
In small bowl, combine 1 cup oat milk and apple cider vinegar; let sit for 10 minutes to create vegan buttermilk.
In bowl of stand mixer fitted with paddle attachment, or in large mixing bowl using hand mixer, cream together 1/2 cup plant butter & sugar at medium speed. Add 1/2 Tsp vanilla; beat to combine.
In medium bowl, whisk to combine flour, 2 tablespoons Matcha, baking powder and 1/2 Tsp salt.
Add dry mixture to bowl with plant butter mixture; beat to partly combine.
Beat in vegan buttermilk until combined.
Stir in dairy-free mini chocolate chips.
Spoon batter evenly into prepared cake pan, smoothing out top with rubber spatula, if needed.
Bake on middle rack of oven for about 30-35 minutes, or until edges are golden and cake center appears done.
Once cake has cooled completely, use parchment handles to remove cake from pan; place cake on large cutting surface. Use serrated knife to slice off just the golden brown edges, about 1/8 of an inch in thickness. Discard sliced-off edges. Note: Entire cake should measure approximately 7 & 3/4-inches after slicing off golden brown edges.
To make frosting: To large bowl, add remaining 1/2 cup (1 stick) softened plant butter, powdered sugar, remaining 1 tablespoon Matcha, remaining 1/4 teaspoon vanilla extract, 1 tablespoon oat milk, and a generous pinch of salt. Use hand mixer to beat until combined and smooth.
Frost top of cake only. Use serrated knife to slice cake into 9 equal-sized portions. Store leftover cake in single layer in airtight container in refrigerator for up to 5 days.

Notes

Cool cake quicker by placing several ice packs, side-by-side, on a rimmed baking sheet. Place wire cooling rack over ice packs, then place cake-in-pan on top of wire rack.