Vegan Matcha Cake with Vanilla Lemon Cream Frosting
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Making Thyme for Health · by Sarah Rotavera

Vegan Matcha Cake with Vanilla Lemon Cream Frosting

NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 10%
CARBS 39G46% OF CAL
3G FIBER15G OTHER22G TOTAL SUGAR
FAT 18G47% OF CAL
18G SAT0G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A matcha-infused cake with a vanilla-lemon cream frosting, made entirely with plant-based ingredients. A delicate, aromatic dessert with tea and citrus notes.

dessertbaked gooddairy freevegetarian
View the full recipe on Making Thyme for Health →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 9
  • 2 cups light spelt flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 teaspoons matcha powder
  • 1/2 cup ripe mashed banana (about 1 medium banana)
  • 1/3 cup melted coconut oil
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons organic sugar or coconut sugar
  • 1/2 cup + 2 tablespoons unsweetened vanilla almond milk (or preferred dairy-free milk)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 13.5 ounce can full fat coconut milk
  • 2 tablespoons brown rice syrup (or honey)
  • 2 tablespoons pure maple syrup
  • pinch salt
  • 3 tablespoons agar agar flakes
  • juice of 1 lemon (1/4 cup)
  • 1 teaspoon vanilla paste (optional)
PREP
30M
SODIUM
276MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.