I know that some people don’t like the flavour of matcha… Maybe it’s one of those “acquired” tastes… But for me, it was love at first bite!… Matcha lattes! Matcha desserts! I just love that earthy, sweet and bitter combination.
Of course you’d never know this by skimming through my recipe index, where the matcha goodness seems to be surprisingly non-existent. The two exceptions: Matcha Avocado Ice Cream, and a Matcha Frosting from a looonnngg time ago. Clearly this omission needs to be addressed, and what better way to do that than with cake?!
We loved this cake! It’s so flavourful (no wimpy matcha flavours going on here), and it’s really easy to make. Do note, however, that the texture is best if you let it rest overnight before slicing, so allow yourself adequate time for that. Also be sure to choose a pure matcha powder, not a mix that contains sugar and fillers.
So tell me… Matcha desserts? Yay or Nay?
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Recipe Type: dessert
Makes: 1 cake (8×4 loaf style)
- 1 3/4 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 2 tbsp Matcha Powder*
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1/4 cup Grapeseed Oil (or other neutral oil)
- 3 tbsp Plain Non-Dairy Yogurt**
- 1 tbsp Lemon Juice
- 2 tsp finely shredded Lemon Peel
- 1 tsp Vanilla Extract
- 3/4 cup (90g) Powdered Sugar
- 2 tbsp Lemon Juice
to make the cake:
Preheat oven to 350°F and line a 8 x 4 inch loaf pan with parchment paper.
Whisk together the flour, sugar, matcha powder, baking powder, and salt. Set aside.
In another bowl, whisk together the milk, oil, yogurt, lemon juice, lemon peel, and vanilla until thoroughly combined. Add to the flour mixture and stir until just combined (it will still be lumpy, but there will be no patches of dry flour).
Scrape into the prepared pan and bake for 50 – 55 minutes, until an inserted toothpick comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a cooling rack. When completely cooled, wrap with plastic wrap and allow to rest overnight.
to make the glaze:
Whisk together the powdered sugar and lemon juice. Add extra lemon juice (1/4 tsp at a time) if needed to achieve a desired glaze (I made mine thin).
Glaze cake and serve, or allow glaze to set before slicing (should take 30 – 60 minutes).
Store tightly wrapped.
*Make sure to use a pure matcha powder, and not a matcha mix (containing sweeteners and other fillers)
**Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.