You’ll be enchanted by the wonderful flavour of this simple vegan matcha cake with tofu. It is moist, not too sweet and has a refreshing green tea fragrance combined with the sourness of cherries.
The hot summer days had just ended when I felt the urge to use my oven again. Something green and silky was in my mind. So, matcha green tea cake recipe with silken tofu and cherries was born.
I originally started with many more ingredients, but simplified the list for my dear readers and followers. However, it doesn’t mean that you can’t experiment with this matcha cheesecake recipe! For example, in the crust, use a mixture of nut or seed butters instead of just one variety. You can also add any super food powders you love and that fit well into the recipe. Moreover, to have more chocolaty flavor to the crust, substitute some of the carob with cocoa powder. The possibilities are almost endless!
What I love about this matcha cake recipe:
- The subtle and fresh taste
- It only has 9 ingredients (+ sweetener)
- Very simple to make
I find it equally important to mention that my vegan matcha cheesecake is:
- Candida diet friendly
- Low glycemic
- Refined sugar free
- Can be made soy-free, nut-free and peanut-free
Let me tell you a little secret – even though it states 6 servings below, my hubby and me ate this matcha cake in one evening. But hey, it’s totally OK to indulge once in a while, especially with healthy treats!
Want to know more about matcha? I wrote about health benefits as well as downsides concerning consumption of matcha green tea powder (lead contamination and caffeine content) in my post Matcha-Ginger Pancakes.
Finally, I’d love to hear from you! So, please let me know in the comments if you make this matcha cake recipe or tag me in social media! Instagram @thenutriplanet and Facebook @nutriplanet.health.hub
You’ll be enchanted by the wonderful flavor of this simple vegan matcha cake with tofu. It is moist, not too sweet and has a refreshing green tea fragrance combined with the sourness of cherries.
- 2 tbsps. additive-free nut or seeds butter (peanut, almond, tahini, sunflower etc.)
- 1 tbsp. coconut flour
- 2 tbsps. carob powder
- 1 tbsp. plant milk (no added sugar or oils)
- ⅛ tsp. Himalayan salt
- 320g (11.3oz) soft silken tofu
- 4 tbsps. plant milk (no added sugar or oils)
- 1 tsp. matcha green tea powder
- 1½ tbsps. barley grass or wheatgrass powder
- ½ tbsp. mesquite powder (very similar to Peruvian carob)
- 1 tbsp. coconut flour
- 1 tsp. psyllium powder
- 1 tbsp. birch xylitol + 15 stevia drops (or more)
- ⅛ tsp. Himalayan salt
- A handful of cherries (fresh or frozen), add later
- First, preheat oven to 180°C (350°F).
- For the crust, mix all ingredients well in a bowl or use a small food processor. Press crust into 11 cm (4 inch) cake tin lined with parchment paper.
- To make the filling, put all ingredients (except cherries) into blender or use a large bowl and immersion blender. Process until homogeneous batter forms. Taste and adjust sweetness if necessary.
- Now, it’s time to assemble the cake. First, pour half of the batter onto crust and then add about a handful of cherries (fresh or frozen). Then, pour the reminder of batter into the cake tin and spread it out evenly.
- Finally, bake for 45-50 minutes and let cool completely. It’d be best to keep the cake refrigerated for a couple of hours after it’s cooled down, but it’s equally delicious at room temperature.
- Cook Time: 50 minutes
- Method: Baking
- Serving Size: ⅙ of the cake
- Calories: 91.4 kcal
- Fat: 4.63g
- Carbohydrates: 5.63g
- Fiber: 3.27g
- Protein: 5.18g
Keywords: matcha cake, vegan cake
Tips on my vegan matcha cake:
- You can also use a mix of nut and seed butters for the crust. I went for peanut butter and tahini. For nut-free version, use only seed butters.
- Should you want more chocolaty flavour to the crust, use half cocoa powder and half carob powder.
- Plant-based yogurt can be used instead of silken tofu, e.g. plain soy yogurt, almond yogurt, cashew yogurt, hemp yogurt. Also the mix of yogurt and silken tofu work well in this recipe. For soy-free version, go for other varieties of plant yogurt.
- You absolutely don’t need to waste your expensive high-quality matcha powder for tea to make this cake. Instead, use matcha for cooking, which is much more affordable.
- If you can’t find mesquite powder, use yakon powder or lucuma powder instead. Alternatively just add more coconut flour.
- Not having trouble with Candida overgrowth? Use any sweeteners of choice. You can also use only xylitol or stevia – I just prefer the mixture of the two.
- You don’t have to add cherries or any berries if you prefer your matcha cake plain and simple. Alternatively use any sour berries of choice, e.g. bilberries aka wild blueberries, or raspberries.
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