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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 2 votes
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Course: Vegan Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8 slices


  • 2 Tablespoons matcha
  • 3 Tablespoons hot water
  • 1 cup oat milk or any plant-based milk subbed 1:1
  • 1 cup sugar
  • 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.


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!