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!
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!
- 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.
- 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.
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.
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!
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.
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.
Bake the matcha cake
Add the loaf pan 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 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.
FAQ & Tips:
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.
Yes! You can substitute the olive oil in this recipe for more applesauce or even plain plant-based yogurt. Just keep in mind, it will make the cake slightly more dense and a little less fluffy.
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.
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.
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!
Looking for more sweet bread recipes? Check out these SGTO favorites!
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Vegan Matcha Bread
- 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
- 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!
- 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.