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    Home » All Recipes » Vegan Cakes + Cupcakes

    Vegan Marble Matcha Bread

    Published: Oct 11, 2021 by Megan · This post may contain affiliate links.

    Jump to Recipe
    cake with text "vegan matcha marble bread full of matcha & vanilla swirls!".

    This Vegan Matcha Bread is SO moist, easy to make, and makes for a perfectly sweet loaf cake. If you are looking for a matcha cake recipe that is also eggless & dairy-free then you will love this marble bread!

    slices of matcha vanilla marble bread on a board

    Matcha desserts may just be one of my favorite recipes to make. It all started a few years ago when I made Matcha Black Sesame Cinnamon Rolls. Since then, I've also made soft & chewy matcha sugar cookies and vegan matcha cupcakes!

    Now, we can add this absolutely delicious vegan matcha bread to the mix!

    Ingredients:

    matcha bread labeled ingredients

    Ingredient notes:

    • Matcha: It's important to use a high-quality matcha for making this matcha bread since it affects the flavor. I recommend using ceremonial grade matcha for the best color & flavor, but culinary matcha should also work. Just don't use a green tea powder as those tend to be more bitter and brown in color.
      • I typically use Encha Matcha, but for this recipe I tried a new brand- Numi Organic Matcha- that I really liked.
    • Apple cider vinegar: This is crucial to use in this cake as it's needed to interact with the baking soda. If you don't have any on hand, lemon juice should work as a 1:1 substitute.

    How to make matcha bread:

    Whisk matcha & hot water

    The first step is to mix the matcha powder with hot water and then whisk together until smooth. This gets rid of all the clumps of matcha and is crucial so you have a smooth matcha cake batter.

    I use a traditional bamboo matcha whisk to mix my matcha. Then, set the whisked matcha aside for later.

    whisking matcha in a bowl

    Mix wet ingredients in mixing bowl

    After that add the oat milk, sugar, applesauce, olive oil, apple cider vinegar, and vanilla to a bowl and whisk together.

    whisked wet cake batter ingredients in a bowl

    Add dry ingredients & mix

    Once the wet ingredients are mixed, add in the dry ingredients starting with the all-purpose flour. Then, pile the cornstarch, baking powder, baking soda, and salt on top.

    By adding the flour first, you prevent the other ingredients from interacting with any of the wet ingredients until you are ready to mix. While you can sift together the dry ingredients before adding them, this method helps cut down on dishes!

    P.S- the reason we use cornstarch is to make this cake lighter and more tender. It's a hack to making homemade pastry/cake flour!

    vanilla cake batter in a mixing bowl

    Add matcha to ½ batter

    Now that the batter is mixed, you're going to separate it into two bowls. Add about 1 ½ cups of the vanilla cake batter to a separate mixing bowl.

    Then, add in the whisked matcha that was set aside earlier to this bowl and use a spatula to fold it in until the batter is completely green.

    two pictures mixing matcha into cake batter

    Add batter to loaf pan

    Then, add the batter into a parchment-lined loaf pan. I used this USA Loaf Pan and lined it with If You Care parchment paper which I love because it is compostable.

    I also use metal clips to hold the parchment paper in place. It's one of my favorite baking hacks!

    Here is the strategy I use to get those gorgeous green and white swirls throughout this matcha cake:

    Gather two cookie scoops and use one for the vanilla batter and one from the green matcha matter. Then, add scoops of each to the pan, alternating so that green goes on top of white, white on top of the green, etc. By doing small scoops of each color, the cake will form those swirls when baking.

    matcha and vanilla cake batter in a loaf pan

    Bake the matcha cake

    Add the matcha loaf bread to the oven and bake at 350F for 48-52 minutes. 50 minutes is really my sweet spot, but every oven differs so checking it right around 45 minutes is always a good idea.

    The matcha bread is done when there is a big crack down the middle (which is desirable for pound cake!), the top is lightly browned, and the centers are cooked through.

    loaf of matcha vanilla marble bread on a marble board

    FAQ & Tips:

    What matcha works best for baking?

    I prefer using ceremonial-grade matcha for baking since it is the highest quality and will be less bitter and greener. I love using Encha Tea or Numi Organic.

    Culinary matcha would be second best. I don't recommend using green tea powder as it tends to be brown and more bitter in flavor.

    Can I make matcha bread oil-free?

    Yes! You can substitute the olive oil in this recipe for more applesauce or plain plant-based yogurt. Just keep in mind, it will make the cake slightly dense and a little less fluffy.

    Can I make this matcha loaf cake gluten-free?

    Definitely, just make sure to substitute the all-purpose flour with a gluten-free 1:1 baking flour mix like Bob's Red Mill GF flour.

    Unfortunately, almond flour, coconut flour, or any other flour alternative will NOT work in this recipe. Those flours soak up moisture differently and if you will likely have a very dry cake that falls apart.

    How do I store matcha marble bread?

    This bread can be stored in a closed container or wrapped in tin foil at room temperature for 2-3 days. It can also be stored in the same method in the fridge for up to 1 week, though this tends to dry out the cake.

    My preferred method for storing this bread is to slice it and then store the slices between layers of parchment paper in a closed container in the freezer. Just remove the cake from the freezer for 1-2 hours before enjoying it. This method allows the matcha cake to stay moist and flavorful and will keep for up to 1 month.

    slice of matcha and vanilla marble bread on a plate

    I know you will love this easy Vegan Marble Matcha Bread as the perfect breakfast treat or dessert. It's full of vanilla & green tea flavor for a truly delicious marble bread. Enjoy!

    -TSG

    Looking for more sweet bread recipes? Check out these SGTO favorites!

    • Vegan Cinnamon Bread
    • Vegan Pumpkin Chocolate Chip Bread
    • Vegan Tahini Banana Bread
    • Vegan Chocolate Babka

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    slices of matcha vanilla marble bread on a board

    Vegan Matcha Bread

    This marble matcha bread is vegan, eggless, & dairy-free for the perfect matcha cake recipe!
    5 from 1 vote
    Print Pin
    Course: Vegan Desserts
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Servings: 8 slices
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 2 Tablespoons matcha
    • 3 Tablespoons hot water
    • 1 cup oat milk or any plant-based milk subbed 1:1
    • 1 cup sugar
    • ⅓ cup applesauce
    • ¼ cup olive oil
    • 1 Tablespoon apple cider vinegar or lemon juice subbed 1:1
    • 2 teaspoons vanilla bean paste or vanilla extract
    • 2 cups all-purpose flour
    • 2 Tablespoons cornstarch
    • 2 teaspoons baking powder
    • ½ teapsoon baking soda
    • ½ teaspoon salt

    Instructions

    • Preheat the oven to 350F and line a loaf pan with parchment paper.
    • Next, add the matcha and hot water to a small bowl and whisk together until smooth. Set aside for later.
    • Add the oat milk, sugar, applesauce, olive oil, apple cider vinegar, and vanilla to a large mixing bowl. Then, whisk together until smooth.
    • Next, add the dry ingredients to the bowl starting with the all-purpose flour and then layering the cornstarch, baking powder, baking soda, and salt on top. Gently whisk together into a smooth batter, though keep in mind some clumps are okay.
    • Take 1 ½ cups of the batter and add it to a separate large mixing bowl. Then, add the dissolved matcha to the bowl and use a spatula to fold and combine until the batter is completely green.
    • Next, use two cookie scoops or large spoons to alternate dollops of the vanilla batter and matcha batter into the parchment lined loaf pan. This helps to create the swirls when the bread bakes.
    • Add the pan to the oven and bake for 48-52 minutes until cooked through and browned on top.
    • Take the loaf pan out of the oven, cool in the pan for 5 minutes, then remove and place the bread onto a wire rack to cool completely before slicing. Slice the cooled cake into 8 slices using a serrated knife and enjoy!

    Notes

    • To make gluten-free substitute all-purpose flour for a 1:1 GF flour baking mix. Still use the cornstarch and don't replace it for the best results.
    • I typically use Encha Matcha, but for this recipe, I tried a new brand- Numi Organic Matcha- that I really liked.
    • I used this USA Loaf Pan and lined it with If You Care parchment paper which I love because it is compostable.
    • This bread can be stored in a closed container or wrapped in tin foil at room temperature for 2-3 days. It can also be stored in the same method in the fridge for up to 1 week, though this tends to dry out the cake.
    • My preferred method for storing this bread is to slice it and then store the slices between layers of parchment paper in a closed container in the freezer. Just remove the cake from the freezer 1-2 hours before enjoying it. This method allows the matcha cake to stay moist and flavorful and will keep for up to 1 month.

    Nutrition

    Serving: 1slice | Calories: 315kcal | Carbohydrates: 56g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 284mg | Potassium: 58mg | Fiber: 1g | Sugar: 29g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

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