Vegan Matcha Drip Cake

Introduction

The vegan matcha drip cake is a modern and elegant dessert that combines the earthy richness of matcha with the creamy indulgence of a vegan sponge and frosting. Perfect for special occasions or afternoon tea, this cake offers a plant-based twist on a classic favorite without compromising flavor or texture. Whether you’re vegan or simply curious about plant-based desserts, this cake will impress your guests and elevate your baking game.

The History

Matcha has its roots in ancient Japan, where it was used in traditional tea ceremonies and valued for its health benefits and unique flavor. The concept of drip cakes, on the other hand, became popular in Western pastry culture in recent years, especially with social media highlighting their visually stunning glaze drips and layered aesthetics. Combining these two trends into a vegan format reflects the growing demand for healthier, cruelty-free desserts that still deliver on taste and presentation.

Ingredients Breakdown

All-Purpose Flour – Provides structure to the cake layers.
Matcha Powder – Adds vibrant color and distinct earthy flavor.
Baking Powder – Ensures the cake rises properly.
Baking Soda – Works with the acid in apple cider vinegar to leaven the cake.
Plant-Based Milk – Adds moisture while keeping the recipe dairy-free.
Oil (Neutral Flavor) – Keeps the cake moist and tender.
Apple Cider Vinegar – Reacts with baking soda to help the cake rise.
Sugar (White or Coconut) – Sweetens the cake and enhances texture.
Vanilla Extract – Enhances overall flavor profile.
Vegan Buttercream Frosting Ingredients – Includes vegan butter, powdered sugar, plant-based milk, and optional additional matcha powder.
Drip Glaze Ingredients – Typically includes vegan chocolate or white chocolate, coconut cream, and optional food coloring.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans.
In a large bowl, sift together 1 ½ cups flour, 2 tbsp matcha powder, 1 tsp baking powder, and ½ tsp baking soda.
Add ¾ cup sugar, ½ cup oil, ½ cup plant-based milk, ¼ cup apple cider vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until smooth.
Pour batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool completely before assembling.
Prepare vegan buttercream frosting by beating ½ cup vegan butter, 2–3 cups powdered sugar, 1–2 tbsp plant-based milk, and 1 tsp vanilla extract until smooth. Add more matcha powder if desired.
Frost between each layer and cover the outside of the cake.
Create a drip glaze by melting 1 cup vegan chocolate chips with ¼ cup coconut cream, stirring until smooth. Let cool slightly before pouring around the edges.
Decorate with fresh berries, edible flowers, or extra matcha dusting for a finishing touch.

Tips

Make sure all your ingredients are at room temperature for better mixing and texture.
Don’t overbake the layers—cool them on a wire rack immediately after removing from the oven.
If your frosting is too soft, chill it briefly in the fridge before applying.
Use a turntable for smoother frosting application and easier assembly.
For a cleaner drip effect, use a piping bag or squeeze bottle to apply the glaze precisely around the edges.

Variations and Customizations

Flavor Boosters: Add a splash of almond extract or lemon zest to the frosting for a different flavor dimension.
Layer Options: Make it a four-layer cake by dividing the batter into thinner layers for a taller appearance.
Drip Variations: Use white chocolate mixed with a bit of green food coloring for a vibrant drip or alternate with strawberry or chocolate ganache.
Gluten-Free Option: Replace regular flour with a gluten-free 1:1 baking flour blend.
Sugar Alternatives: Try using maple syrup or date syrup instead of granulated sugar for a low-glycemic version (adjust wet-to-dry ratios accordingly).

Health Considerations and Nutritional Value

This vegan matcha drip cake is naturally free from animal products and can be made with wholesome, nutrient-dense ingredients. Matcha is rich in antioxidants and L-theanine, which may support calm focus and metabolism. Using coconut sugar or maple syrup instead of refined sugar adds minerals like potassium and iron. However, as with any dessert, moderation is key due to the sugar and fat content from the frosting and glaze. You can also reduce the amount of added sweeteners or opt for natural alternatives like dates or mashed banana for a healthier version.

Ingredients

Cake Layers:

1 ½ cups all-purpose flour
2 tbsp matcha powder
1 tsp baking powder
½ tsp baking soda
¾ cup sugar
½ cup neutral oil (e.g., sunflower or avocado oil)
½ cup plant-based milk
¼ cup apple cider vinegar
1 tsp vanilla extract

Matcha Frosting:

½ cup vegan butter
2–3 cups powdered sugar
1–2 tbsp plant-based milk
1 tsp vanilla extract
1 tsp matcha powder (optional)

Drip Glaze:

1 cup vegan chocolate chips
¼ cup coconut cream

Directions

Bake the cake layers: In a bowl, mix dry ingredients, then add wet ingredients and mix until just combined. Divide batter into prepared pans and bake until done.
Cool the cakes: Allow to cool in the pans for 10 minutes, then remove and place on a cooling rack for at least 1 hour.
Prepare frosting: Beat vegan butter until fluffy, gradually add powdered sugar, then add milk and vanilla. Stir in matcha powder for a deeper color and flavor.
Assemble the cake: Place one cake layer on a serving plate, spread frosting, repeat with remaining layers, and frost the top and sides.
Make the drip glaze: Heat coconut cream and pour over melted vegan chocolate chips, stirring until smooth. Let sit until slightly thickened.
Apply the drip: Spoon or pipe glaze around the outer edge of the frosted cake, letting it drip down the sides. Chill briefly to set the glaze.

FAQ

Can I make this cake ahead of time?

Yes! You can bake the cake layers up to two days in advance and store them wrapped in plastic wrap at room temperature. Frosting can be made a day ahead and refrigerated, then brought to room temperature before use.

How do I store leftover cake?

Store the assembled cake in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture.

Can I freeze this cake?

Absolutely! Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before frosting and decorating.