Vegan Matcha Lemon Cake Recipe

4 from 1 vote
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert Recipes, Vegetarian Recipes
Servings 1 servings
Calories 270 kcal


  • 350g spelt flour 630
  • 70g cane sugar
  • 70g erythritol
  • 50g cornstarch
  • 250ml plant milk
  • 200ml neutral vegetable oil
  • 1 pack of baking powder
  • 1 pinch of salt
  • 3-4 tsp matcha powder
  • 1 lemon (zest & 50ml juice)


  • 150g vegan white chocolate
  • 1-2 tsp matcha powder


  • Put all the dry ingredients (except for the matcha powder) in a bowl, add the lemon zest and mix well. Squeeze the lemon, mix the juice with the milk and stir well. The milk should thicken a little. Pour the milk and oil over the dry ingredients and mix to a smooth batter. Pour about a third of the batter into a separate bowl, add the matcha powder and stir.
  • Fill half of the light dough into a loaf pan, then pour the matcha dough over it and put the rest of the light dough on top. Marble vigorously with a wooden spoon or a fork. Bake in the preheated oven at 170°C circulating air for about 50 min. Don’t forget to test with a stick! Then let the cake cool down in the mold before getting it out.
  • Melt the chocolate in a water bath and mix in the matcha powder. Decorate the cake with the glaze and let it cool down again.

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