Vegan food, recipe & restaurant reviews

Vegan Matcha Fairy Cakes

Vegan Matcha Fairy Cakes

Delicious vegan cakes. No it’s not an oxymoron. It is a reality.

These Japanese inspired Matcha (抹茶) flavoured cakes are light and wonderful, and are my first forey into the world of vegan baking.

Today’s recipe I found over at Baketotheroots. So you should totally check out Marc’s website.

Vegan Matcha Cake Ingredients

Cakes:
160g all-purpose flour
2 tsp. baking powder
120g brown sugar
pinch of salt
60ml vegetable oil
175ml coconut rice milk
1 tsp. vanilla extract
1 tbsp. apple vinegar
1-2 tsp. matcha

Buttercream:
150g vegan butter
300g icing sugar
1 tsp. vanilla extract
1-3 tsp. matcha

Directions

1. Preheat the oven to 350˚F (175°C). Prepare a muffin tin with paper liners and set aside.
In a mixing bowl combine the flour, baking powder, salt and brown sugar.
Add oil, coconut rice milk, vanilla extract, vinegar and matcha. Mix until all is well combined.
Fill the paper liners about 2/3 full and bake for 18-20 minutes.

Take out of the oven and allow them to cool slightly in the tray for couple minutes, before you transfer to a wire cooling rack to allow to cool completely.

Try not to do as I did, and sneak a nibble of one of the cakes to ‘test’ before finishing.
2.For the buttercream add the vegan butter to a mixing bowl and beat on high speed until light and fluffy. Add the icing sugar in small manageable batches and mix until well combined. Next add the vanilla extract and 1-2 teaspoons of matcha and mix well. Or you can do as I accidentally did in my excitement, and add it all at once, and struggle with icing sugar flying all over!
Put the buttercream mixture into a piping bag and frost in your preferred style.
A cake decorator I am not, but these are perfectly tasty, and I advise you to give them a go.
An irresistable sweetness, complemented nicely by the subtle taste of matcha.


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