Moist matcha cake

Moist matcha cake

Total: 1 hr 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 353 kcal
, Fat: 17 g
, Carbohydrate: 36 g
, Protein: 11 g

Although I prefer the flavour of traditional cakes, I'm always open to creative experiments in my kitchen. Especially when the result is a feast for the eyes. As well as chocolate, I also love matcha. The powder tastes delicious with hot milk as a matcha latte and also makes a great addition to cakes. This cake is vegan, incredibly moist and has a delicious flavour of almonds, lime and green tea.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp crushed linseed
3 tbsp water

Cake mixture

100 g light spelt flour
1 pinch salt
160 g sugar
10 g Maizena cornflour
2 tsp baking powder
1 tsp sodium bicarbonate
10 g matcha powder
200 g ground almonds
150 g soya yoghurt, plain
1 ½ dl soya drink
2 limes, grated zest and the juice


1 ½ dl soya drink
20 g coconut oil
1 tbsp sugar
20 g light spelt flour
1 tsp matcha powder
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One cake tin (approx. 25 cm in diameter), lined with baking paper or greased.

How it's done

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Mix the linseed with water, leave to absorb for approx. 30 mins.

Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the almonds. Add the soaked linseed to the dry ingredients along with the soya yoghurt, soya milk, lime zest and lime juice, mix well. Transfer the cake mixture to the prepared tin.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, leave to cool on a rack. Remove the cake from the tin.


Heat the soya milk, coconut oil and sugar in a pan. Mix the flour and matcha, sieve into the pan, stir in and boil for approx. 1 min. while still stirring. Allow the mixture to cool. Transfer the frosting to a piping bag with a serrated nozzle (approx. 9 mm), decorate the cake with the frosting.

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