- A vegan strawberry-matcha layer cake: an elegant spring cake that is 100% plant-based.
- The matcha colors and flavors the sponge, enhanced by the first strawberries of the season.
- Culinary-grade matcha for the batter, ultra-premium matcha for the frosting.
The recipe Sabine shares with us today is a delicious spring cake for 8 people. It's a super elegant vegan cake that lets you fully enjoy the first strawberries of the season.
From a blend
Certified organic
Taste without bitterness
Rich in antioxidants, which help combat oxidative stress, L-theanine, which promotes better focus and improves mood, and theine, flavonoids, and quinic acid, which improve and support cognitive function
Gourmet illustration packaging
30-Day Quality Guarantee
We are so confident that you will love Matcha KUMIKO that we offer a 30-day money-back guarantee. Simply return your unopened box within 30 days for a full refund.
For 1 cake (you need to make 2):
30-Day Quality Guarantee
We are so confident that you will love Matcha KUMIKO that we offer a 30-day money-back guarantee. Simply return your unopened box within 30 days for a full refund.
- 200 g organic T45 flour
- 2 teaspoons of organic culinary-grade matcha
- 1 packet organic baking powder
- 250 ml organic soy milk
- 1 teaspoon organic cider vinegar
- 80 g organic brown sugar
- 100 ml organic chickpea liquid, whipped to stiff peaks
- 100 g organic plant-based margarine, melted
- 500 g organic strawberries + a few for decoration 🍓
For the frosting:
- 800 g organic soy yogurt
- 110 g organic plant-based margarine, at room temperature
- 100 g organic powdered sugar
- 1 teaspoon of organic ultra-premium matcha
- 1/4 teaspoon organic ultra-premium matcha tea
The day before, pour the soy yogurt into a strainer lined with a cloth. Cover the yogurt well with the cloth, place a weight on top, and leave overnight in the fridge. Your yogurt will drain and become thicker and creamier. In the morning, put it in a bowl with the plant-based butter, powdered sugar, and whisk with an electric mixer (or your stand mixer). Once everything is well incorporated, refrigerate.
Prepare 500 g of strawberries by slicing them. Set aside.
Preheat the oven to 180°C.
In a bowl, mix the soy milk and cider vinegar. Let rest for 10 minutes. The mixture will curdle and this will make our cake moist. This is the buttermilk technique, usually made with cow's milk, but it also works with soy milk.
In a bowl, mix the flour, baking powder, brown sugar, and organic culinary-grade matcha. Add the melted margarine and soy milk. Add the whipped chickpea liquid and mix until you get a smooth batter.
Butter an 18 cm springform pan.
Place a round of parchment paper in the bottom of the pan, coming slightly up the inner sides of the pan (this prevents any risk of the batter overflowing).
Pour the batter into the pan and bake for about 30 minutes. Unmold and let cool on a wire rack. If needed, cut the top of the cakes with a cake leveler or a large knife so they are completely flat.
Do the same for the second cake.
For assembly:
Divide the frosting among 4 bowls:
- 2 bowls with frosting without matcha tea
- 1 bowl with frosting + 1 teaspoon organic ultra-premium matcha tea and mix.
- 1 bowl with frosting + 1/4 teaspoon organic ultra-premium matcha tea and mix.
For assembly, place your first cake on the serving plate. Coat it with a layer of frosting (without matcha tea). Arrange a layer of strawberries inside this circle of frosting. Place the second sponge cake on top and repeat the process.
To get an ombré effect, proceed as follows:
Frost the top of the cake with the lightest color, without spilling too much over the sides of the cake.
On the sides of the cake, from the top to the middle, apply the intermediate color (frosting + 1/4 teaspoon organic ultra-premium matcha tea), and from the middle to the bottom, the darkest color (frosting + 1 teaspoon organic ultra-premium matcha tea).
Using a large flat spatula or, if you don't have one, a large ruler, smooth the edges by scraping, without pressing too hard so you don't remove all the frosting. The frosting will flatten and the colors will gradually blend to create a pretty gradient.
Decorate the top of the cake with a few strawberries.
Refrigerate until serving time
Enjoy!
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