Today I'll be sharing one of my favorite cake recipes - vegan matcha marble cake. It's moist, soft, and bursting with a unique matcha flavor. Not to mention the striking green swirls make this cake extra special. Whether you're making it for an afternoon treat, or for a special occasion, this Japanese-inspired cake will be a keeper!
I love cake, but I love a simple cake even more. Loaf cakes are pretty high on the tier simply because they are just basic cakes. They're not as sweet, they're not dressed up in frosting - it's just cake! So, for this cake, I knew I wanted to create a simple matcha cake. when I created my vegan ube marble cake I knew I wanted to do another one with matcha. I love the balance of vanilla and hints of matcha you get in every bite. And if you're a matcha lover like I am, I know you'll appreciate this cake.
Ingredients notes
- Soy milk - Soy milk has the most protein of all the non-dairy alternatives, so for baking projects that need a lot of structure (like cakes and bread), this is the best dairy-free option.
- Vegetable oil - Typically for loaf cakes, I use butter, but I find that using vegetable oil makes the cake moist.
- High-quality culinary-grade matcha - Culinary-grade matcha is designed to be added to lattes, baked goods, smoothies, and more. So get yourself a bag of high-quality culinary-grade matcha!
What’s the best matcha to use for this vegan matcha marble cake?
To keep things short, it’s best to use culinary-grade matcha powder. Compared to ceremonial grade matcha, this one is sold in bigger batches. The main difference between the two types of matcha is how they are intended to be used. Ceremonial-grade matcha is intended to be consumed on its own when whisked with hot water, while culinary-grade matcha is designed to be added to lattes, baked goods, smoothies, and more.
Another tip is to make sure your matcha is high quality. High-quality matcha is expensive, vibrant in color, smells a bit sweet, and tastes smooth. Yes, it’s expensive, but you’re definitely getting your money’s worth out of it. Not only that, but you’ll create a better-tasting product! My favorite culinary-grade matcha is from Mizuba Culinary Grade Matcha.
Frequently asked questions
- How long does this vegan matcha marble cake last?
Wrap this loaf cake in plastic wrap or a large zipped bag and store it at room temperature for up to 2 days or 1 week in the fridge. - Can I freeze it?
Yes! It’s best to slice it up and wrap each slice individually. Then store in the freezer for up to 2 months. - Where can I buy culinary-grade matcha?
My favorite place to get matcha is from Mizuba Tea Co. They have a bag of high-quality culinary-grade matcha and it’s perfect to use for everything! Lattes, baked goods, smoothies - you name it. - Can I make this gluten-free?
I have not tried baking gluten-free loaf cakes, so I can’t say it’ll work out the same.
If you enjoyed this matcha marble loaf cake recipe, check these out
So, if you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!
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📖 Recipe
Vegan Matcha Marble Cake
Ingredients
- 270 g 1 cup + 2 tablespoons - lukewarm non-dairy milk, I used soy
- 1 teaspoon - white vinegar
- 2 teaspoons - vanilla extract
- 250 g 2 cups - all-purpose flour, fluffed, spooned and leveled
- 1 teaspoon - salt
- 1 teaspoon - baking powder
- ½ teaspoon - baking soda
- 100 g ½ cup - neutral oil, I used vegetable oil
- 200 g 1 cup - cane or granulated sugar
- 2 tablespoons - high-quality culinary-grade matcha powder
Equipment:
- Food scale (highly recommend https://amzn.to/3zZxeXy)
- Measuring spoons
- Electric Hand Mixer https://amzn.to/3zYezLM
- Standard loaf pan https://amzn.to/3hpmsEw
- Parchment paper
- Measuring spoons
- Mixing bowls
- Cookie scoops or extra spoons (for distributing the batter)
- Rubber spatula
- Wire Cooling Rack
Instructions
- Preheat your oven to 350° Fahrenheit, and prepare your loaf pan by greasing it with a bit of oil and lining it with parchment paper. You want the parchment paper long enough so it hangs over the sides of the pan, as they will act as handles to pull the cake out later on.
- In a small bowl or measuring cup, combine the lukewarm non-dairy milk, white vinegar, and vanilla extract until well combined. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Then, in another bowl, add the neutral oil, sugar, and milk mixture. Use a hand mixer to combine everything together until the sugar has dissolved.
- To the bowl of the wet ingredients, add a third of the dry flour mixture. Mix on low until there is no dry flour left. Add half the remaining dry ingredients, and mix. Then repeat and mix until you get a smooth batter.
- Pour half of the batter into another bowl, and add the culinary-grade matcha powder. Use a rubber spatula and fold the batter until the matcha is fully mixed.
- Alternate scooping the vanilla batter and matcha batter into the prepared pan.
- Using a skewer, chopstick, or butter knife to create swirls in the batter.
- Bake the pound cake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Remove from the pan and let it cool completely on a wire rack.
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you measure by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Why do you use soy milk for baking? Soy milk has the most protein of all the non-dairy alternatives, so for baking projects that need a lot of structure (like cakes and bread), this is the best dairy-free option.
- Line your pan with parchment paper. You definitely don’t want to cake to stick to the pan, especially as beautifully as this cake. So lightly grease your pan, and line your pan with parchment paper – long enough so it hangs over. These will act as “handles” when you are ready to remove them from the pan!
- Use high-quality culinary-grade matcha. Compared to ceremonial grade matcha, this one is sold in bigger batches. Another tip is to make sure your matcha is high quality. High-quality matcha is expensive, vibrant in color, smells a bit sweet, and tastes smooth. Yes, it’s expensive, but you’re definitely getting your money’s worth out of it. Not only that, but you’ll create a better-tasting product!
- Don’t over-swirl the cake! This is crucial to getting that beautiful marble effect. If you over-swirl you’ll eventually just end up mixing the two colors together and not giving you two distinct colors/flavors.
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