Matcha Cake Squares Recipe

These vegan matcha cake squares are lightly sweet, soft in texture, and simple to prepare. The matcha adds a distinct green tea flavor and natural color, making them a fun alternative to chocolate or vanilla cakes. They’re great for serving with tea, packing into lunches, or slicing into small bites for casual gatherings. No frosting needed—just slice and enjoy.

Vegan Matcha Cake

Matcha Cake Squares | Easy Vegan Dessert Recipe

Serves: 9–16 squares | Prep Time: ~10 minutes | Bake Time: 25–30 minutes | Total Time: ~40 minutes

Ingredients

• 1 cup (240 ml.) unsweetened non-dairy milk (oat or almond work well)

• 1 tsp. (5 ml.) apple cider vinegar

• 1/2 cup (100 g.) coconut sugar

• 1/3 cup (80 ml.) avocado oil

• 1 tsp. (5 ml.) vanilla extract

• 1 1/4 cups (150 g.) all-purpose flour

• 2 tbsp. (12 g.) culinary-grade matcha powder

• 1 tsp. (5 g.) baking powder

• 1/4 tsp. (1 g.) baking soda

• 1/4 tsp. (1 g.) sea salt

Directions

1. Preheat oven to 350°F (175°C). Lightly grease or line an 8x8 inch (20x20 cm.) baking pan.

2. In a small bowl, mix non-dairy milk with vinegar and let sit for 5 minutes to curdle.

3. In a large mixing bowl, whisk together sugar, oil, vanilla, and the milk-vinegar mixture.

4. Sift in flour, matcha, baking powder, baking soda, and salt. Stir just until combined—do not overmix.

5. Pour batter into the prepared pan and smooth the top.

6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cool completely before slicing into squares.

8. Garnish each piece with a single dried cherry, sesame seed, or a dusting of matcha powder if desired.

Make It Yours

• Swap in maple syrup for a deeper sweetness (reduce non-dairy milk slightly).

• Add shredded coconut, white chocolate chips (vegan), or crushed pistachios to the batter.

• Add 1/4 tsp. almond extract to the wet ingredients for a Japanese-inspired matcha-almond combo

• Sprinkle the top with crushed pistachios before baking for color and crunch

• Bake in muffin tins or mini loaf pans to offer serving-size variation (adjust bake time to 15–20 min.)

Pairs Well With

• Jasmine green tea or genmaicha

• Fresh berries or citrus segments

• Vegan yogurt with a touch of maple syrup

To Reduce the Oil

1. Replace Half the Oil with Unsweetened Applesauce

• Use 3 tbsp. (45 ml.) oil + 3 tbsp. (45 ml.) applesauce

• This keeps the crumb moist while cutting fat and calories.

• Flavor stays neutral.

2. Use Mashed Banana (for added sweetness and binding)

• Replace all or part of the oil with mashed ripe banana.

• Adds a mild banana flavor and a denser texture.

• Good ratio: 1/4 cup (60 g.) mashed banana + 2 tbsp. (30 ml.) oil

3. Use Vegan Yogurt or Silken Tofu

• Sub in 1/3 cup (80 g.) plain non-dairy yogurt or blended silken tofu

• Works best when also reducing sugar slightly, since both add creaminess.

4. Go Oil-Free

• Use 1/2 cup (120 g.) applesauce or blended banana in place of the 1/3 cup oil

• Cake will be slightly denser and may dry out faster—store it well-wrapped.