I turned 22 yesterday and decided to celebrate by making myself a birthday cake. And not just any old birthday cake, I made a vegan matcha cake that’s also refined sugar free!
I also made a delicious 2-ingredient strawberry frosting to go with it. Matcha and strawberry are a match(a) made in heaven and I also love the combination of pastel green with pastel pink – what a perfect way to welcome in the spring!
I’ve made dairy-free matcha cake in the past that uses lots of eggs and sugar, but I actually love this refined sugar free vegan matcha cake even more! It’s also much easier to make as there’s no beating or whisking required!
For the sponge itself, all you need to use is a flavourless oil, flour, raising agents, maple syrup and dairy-free yogurt!
A dairy-free yogurt with a relatively thin consistency works best. I used this Provamel sugar-free soy yogurt that you can buy in most health stores.
It’s very important to add the vinegar and bicarbonate of soda, as the acidic vinegar and alkali bicarb will react in the mixture and make the cake rise – this is how you can make a sponge rise successfully without eggs!
You can buy matcha green tea powder from most health stores or Asian supermarkets. I used this one from Lalani & Co.
For the strawberry frosting, I just mixed together some coconut yogurt and strawberry jam. Try to get a thick coconut yogurt like this one from Coyo that’s available in most supermarkets.
I’ve made the sponge free from refined sugar, but if you want to keep the entire cake refined sugar free, I suggest you buy a naturally sweetened strawberry jam. I really like this St Dalfour one that you can also get in most supermarkets.
Then all you need to do is decorate the cake with some fresh strawberries!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 4 tablespoons coconut oil (or sub vegetable oil)
- 6 tablespoons soy yogurt
- 1 tablespoon vinegar
- 8 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 150g self-raising flour + 1 teaspoon baking powder (or 150g plain flour + 2 teaspoons baking powder)
- 1 tablespoon matcha green tea powder
- 1/4 teaspoon bicarbonate of soda
- 6 tablespoons coconut yogurt (or you could use coconut whipped cream)
- 2 tablespoons strawberry jam
- A few fresh strawberries, halved
- Preheat the oven to 180 degrees
- Mix together the oil, yogurt, vinegar, maple syrup and vanilla
- Sift in the flour, baking powder, matcha powder and bicarbonate of soda
- Mix well, and add a splash of milk if it looks too floury
- Divide the mixture between two circular cake tins lined with greased baking paper
- Bake in oven for around 15 minutes
- Once out of the oven, take the cakes out of the tins immediately and leave to cool on a wire rack
- Make the frosting by mixing together the coconut yogurt and strawberry jam (place this in the fridge for a few hours to firm up as it'll be easier to work with)
- Once the sponges have completely cooled, spread one with some of the frosting, sandwich the other one on top, and cover the top and sides of the cake with the remainder of the frosting
- Arrange the fresh strawberries on top of the cake to decorate
- If you don't need the cake to be dairy-free, you can use regular yogurt instead of soy yogurt in the sponge and use cream cheese or whipped cream instead of coconut yogurt for the frosting.