Vegan Matcha Zucchini Cake

This Vegan Matcha Cake brings a vibrant green twist to your breakfast or afternoon baking moment. Grated zucchini gives the cake a pleasantly soft crumb, while ground almonds, vanilla and lemon create a delicate balance of flavors. KISSA Matcha Basic adds the rich green color and subtle green tea finish.

Why You’ll Love This Vegan Matcha Cake

This Matcha Zucchini Cake has a soft, almond-rich texture with a gently aromatic twist. The grated zucchini almost disappears into the batter while helping the cake stay pleasantly moist after cooling. Lemon zest and vanilla bring fresh, fragrant notes, while pumpkin seed oil and olive oil add a slightly nutty character. A delicate dusting of Matcha creates a vibrant finish that makes every slice stand out.

Tips for the Perfect Matcha Zucchini Cake

Mix the wet and dry ingredients only until an even batter forms. Overmixing may make the finished cake more compact. Since zucchini can contain different amounts of moisture, test the center with a wooden skewer after 45 minutes. Let the cake rest briefly in the tin before turning it out, and wait until it has cooled completely before adding the Matcha and birch sugar topping.

Ingredients

3 tsp KISSA Matcha Basic
100ml almond drink
1 tbsp lemon juice
200g zucchini
200g ground blanched almonds
50g oat flour plus 1 tbsp for the tin
1 pinch salt
1 tsp cream of tartar baking powder
1 tsp baking soda
100g birch sugar
1 pinch vanilla powder or seeds from half a vanilla pod
30g olive oil
30g pumpkin seed oil
Finely grated zest of half an organic lemon
1 tbsp vegan margarine for the tin
3 tsp birch sugar for dusting

Instructions

1. Preheat the oven to 170°C conventional heat or 150°C fan. Mix the almond drink with the lemon juice and set aside. Wash and coarsely grate the zucchini.
2. Combine the ground almonds, oat flour, salt, 2 tsp KISSA Matcha Basic, baking powder and baking soda in a bowl.
3. In a separate bowl, mix 100g birch sugar with the vanilla, olive oil, pumpkin seed oil, lemon zest and prepared almond drink.
4. Add the wet mixture and grated zucchini to the dry ingredients. Fold briefly with a wooden spoon or spatula until evenly combined.
5. Grease the cake tin with margarine and dust it with 1 tbsp oat flour. Add the batter and bake for 45–50 minutes. When batter sticks to a wooden skewer, bake for another 10–15 minutes.
6. Let the cake cool briefly in the tin before carefully turning it out. Finely grind the remaining 3 tsp birch sugar, mix it with 1 tsp Matcha and sift it over the completely cooled cake.

Portions: 1 cake / 1 cake tin

Preparation Time: Approximately 20 minutes plus 45–65 minutes baking time