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Vegan Matcha Green Tea Cake


This lush Matcha Green Tea Cake is a refreshingly weird creation, packed with brain power. Matcha Green Tea is packed full of antioxidants, vitamins and and is super rich in fibre. It also promotes a healthy metabolism and helps to burn calories - so sticking it in a cake balances it all out, right?


This time of year is all about fresh starts, focusing on self care and winding down from the hectic holiday period. One of my favourite things to help the January woes pass is to pick a new book and spend at least 30 minutes every night reading with a lovely decaf green tea. This inspired me to make it into a cake - duh.


Like all most of our weird flavoured cakes, we worked hard to figure out the right amount of green-tea-ness. I wish I was one of those cool indies that sits in coffee shops drinking Matcha Lattes, working on my screenplay. But I don't really like Matcha. In fact as far as the people I've asked in our market research apparently no one does, but most drink it for the health benefits, if at all. So I've found that submerging the tea bags into milk that is then used in the batter, similarly to our Lemon & Lavender Sparkler from this post brings through a lovely light tea flavour, but still promises a predominantly cake-y flavour - perfect for everyone.


Let's get into it.


Ingredients


Sponge

220ml Vegan Milk + 100ml for Matcha Milk

Juice of Half a Lemon

75ml Vegetable Oil

200g Caster Sugar

250g Plain Flour

1 tsp Baking Powder

3 Green Tea Bags

Zest of Half a Lemon (optional)

20g Cocoa Powder

Pinch of Salt


Frosting

80g Vegan Spread

300g Icing Sugar

25ml Vegan Milk

10g Matcha Green Tea Powder + Extra Dusting


Method - Sponge



1. Here's one I made earlier, Blue Peter style.

First, for a light tea flavour that's not ridiculously overpowering, submerge the teabags into 100ml Vegan milk - I use Oat Milk in our baking because I'm violently allergic to Soya Beans AND Nuts - I know. It's ridiculous.


Leave this for at least 2 hours in the fridge, but as long as overnight if you can! The longer you leave the mixture the better it will infuse into the milk.


2. Make the Vegans Egg-static

Like most of our recipes, this cake is vegan! So I started out by making our vegan buttermilk / egg substitute. Do this by taking 120ml of the milk and adding half a lemon's juice. Give it a quick whisk with a fork and set aside for 5-20 minutes.


Tip: I like to pre-make this and keep it in a Kilner Jar so I can shake it well before use, and any leftovers can be used in another cake later on that day.


3. It's gettin' hot in hurr

Grease a loaf tin with vegan spread or oil - I just use vegetable oil and a brush - and line with grease proof paper. Preheat the oven to 170C.



4. To the nitty gritty

Add the sugar and the oil to a mixing bowl or standing electric mixer on a low setting until well incorporated and gritty.


Add in the other dry ingredients; flour, salt, baking powder and cocoa powder to the mixture and combine until a sandy texture forms. Sprinkle in the lemon zest here if using.


Tip: The lemon zest is an optional addition but it makes the cake refreshing without an overpowering lemony flavour.


4. Milk it

Strain the tea bags out of the Green Tea Milk and add it to the mixture. Add in the buttermilk made earlier a little at a time until the mixture is smooth, you may not need all of the buttermilk here, I usually eyeball it because I love living life on the edge. The mixture should be a little thinner than a regular cake mix but its really your own preference here. Be sure to scrape any extra bits from the sides of the bowl and incorporate.


Tip: The thicker the mixture is, the drier the cake. This recipe produces quite a dense sponge, so if you'd prefer a drier final product use about 20ml-50ml less.


5. Bun in the Oven

Pour the contents into the prepared baking tin, you can use a spatula to get all the mixture out of the bowl. Or lick it clean, I don't judge. Place it in the centre of a preheated oven for 40-55 minutes, until the top of the sponge bounces back and a skewer inserted in the centre comes out clean.


6. We're outta here

When the cake is cooked, take out of the oven and leave to cool slightly for about 20 minutes before turning onto a wire cooling rack. Allow the sponge to cool completely before removing the greaseproof paper.


Tip: To save time, you can make the frosting while the cake cools and store in the fridge until you're ready to use it.


Method - Frosting


1. Green with envy

Add the Matcha green tea powder to the milk and whisk with a fork until well incorporated with no lumps and set aside.


2. Beat it, just beat it

Beat the vegan spread in a standing electric mixer with a whisk attachment. Add in the icing sugar and mix on a low setting. Add in the Matcha Milk and set to high.


Tip: Beating the frosting on high introduces air making it light an fluffy, but be careful not to over-beat as this can warm the vegan spread making the frosting thinner.


3. Spread the frosting onto the cooled sponge with a spatula and dust the top with extra Matcha powder. Don't go too overboard with this - the flavours are pretty potent, especially in undiluted powder! Or if you're the cool indie I envy, have at it.





If you liked this recipe please do let us know! We love seeing your takes on our recipes! Be sure to tag us on Instagram @ThePaletteNewcastle, or use the hashtag #ThePaletteNewcastle.


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