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Vegan Matcha Cake with Tofu and Cherries

Vegan Matcha Cake Recipe

  • Author: Nele Liivlaid
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


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.



Ingredients: Crust

Ingredients: Filling


  1. First, preheat oven to 180°C (350°F).
  2. 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.
  3. 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.
  4. 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.
  5. 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.


OPTIONAL – garnish the top of the cake with chopped dark chocolate and some matcha powder.

This vegan matcha cake pairs notably well with my Healthy Chocolate Sauce.

1 Cake has 3.3 GL points

  • 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

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