This multi-flavored loaf cake features both matcha and strawberry, a combo that never disappoints. It’s vegan and has healthier ingredients, while maintaining perfect fluffiness and moistness.
I have a lot of favorite flavor combinations, but strawberry + matcha is definitely towards the top. They pair perfectly together especially in desserts, like this strawberry matcha loaf cake!
It's fluffy, light, and flavorful thanks to the 3 layers (the middle is just the plain cake, but still super tasty). It's also vegan with some healthier ingredients.
I will admit it was complicated to figure out the math when creating this recipe, and the numbers may seem oddly specific in the instructions. But if you just trust my measurements, and follow the directions carefully, you will end up with a perfect strawberry matcha loaf cake. 🙂
If you don't have time to read or make this now, be sure to click here to save the recipe on Pinterest!📌that way, you can always come back to it🥰
ingredients in vegan strawberry matcha loaf
- all purpose flour: binds the cake together while also keeping it light and fluffy. You will need to divide it in the recipe, since each flavor needs different amounts!
- white whole wheat flour: this gives the cake more fiber, but not so much that it affects the texture. The main thing it does is make this cake more filling!
- sugar: cane sugar or any granulated sugar is great here, to keep the cake sweet. Pretty self-explanatory. 🙂
- oil: flour-based desserts need oil to keep them moist! I used avocado oil because it's high in omega-3 fatty acids, but any neutral-tasting oil works here.
- nondairy milk: milk is a standard ingredient in most cakes, so it is a simple switch to nondairy milk. My favorite is oat milk, but you can also use almond, soy, coconut, etc.
- apple cider vinegar: in a recipe that doesn't have eggs, apple cider vinegar is very important for leavening. I recommend having this on hand at all times because it's useful in many recipes (many of my recipes have this as well)!
- flax egg: most vegans will recognize this term, but if you're new to vegan baking, a flax egg is a fake egg made from flaxseed meal and water. It does not taste anything like an egg (so don't go frying it on a pan) but it does have a gel-like consistency similar to egg whites. It's purpose is the same as eggs: to bind the ingredients together.
- strawberries: the strawberry flavor in this recipe comes from real strawberries, and all you need is a blender! Simply blend until smooth and measure out 1 cup for this recipe. You can also use frozen, just make sure it defrost it first otherwise it will be too thick.
- matcha powder: finally, the matcha powder flavors the matcha flavor. If you've never had matcha, I'd reduce the amount by ½ a tablespoon because it does have a pretty strong taste which can be startling if you're new to it. However, if you're a matcha lover like me, feel free to increase the amount by ½ a tablespoon.
how to make a strawberry matcha loaf cake
It may seem a bit complex at first because of the divided ingredients, but as long as you read the directions carefully, it should come together no problem!
- Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan and line with parchment paper. Set aside.
- In a large bowl, mix the flaxseed meal with water to make a flax egg. Let it sit for 5-10 minutes until it forms a gel-like consistency. Add the oil, sugar, apple cider vinegar, and 5 tablespoons of the milk. Then mix in the whole wheat flour and ¾ cup of the all purpose flour, along with baking powder, baking soda, and salt. It will be a thick batter.
- Separate the batter into 3 bowls: 2 bowls with 1 cup each, and the third with ½ a cup. Blend the strawberries until very smooth, and add 1 cup of the puree to one of the bigger portions. Add the matcha powder to the other large third, and leave the smaller bowl plain. Add 15 tablespoons of flour to the strawberry batter, 14 tablespoons of flour to the matcha, and 7 tablespoons to the plain. Then add 14 tablespoons of milk to the matcha batter, and 7 tablespoons of milk to the plain.
- Pour the batter into the prepared pan in layers: matcha first, then plain, then strawberry. Bake for about 60 minutes and let cool slightly before slicing (otherwise it could break). Enjoy!
frequently asked questions
can this be made without the flax egg?
Technically, yes. It will sink a bit at the bottom and have an overall looser crumb, but you will still have a tasty cake. That being said, I 100% recommend getting some flaxseed meal! It is a staple in my house and I use it practically every day.
can I reduce the sugar?
I have tried this with 10 tablespoons of sugar instead of 13 and it still tastes great! It's just not as cake-like that way. I also would not recommend reducing any lower than that! Keep in mind that this does make a lot of servings. 🙂
what does matcha taste like?
This is a hard question to answer; it's really best to try it out yourself! It's slightly bitter, earthy, and grassy in the best way possible. If you don't want to risk making a whole cake without knowing the flavor, you can try frothing matcha powder with hot water, sugar, and milk to make a matcha latte. Super easy taste test!
>>> click here to save the recipe on Pinterest so you can always come back to it!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕
Also, don’t forget to leave a comment if you make this so everyone knows how it goes 🙂 You can also feel free to leave a comment if you have any questions about the recipe!🥰
More recipes you might love:
Vegan Pumpkin Spice Coffee Cake
Matcha Castella (Japanese Sponge Cake)
Vegan Vanilla Bean Bundt Cake (Healthy)
Vegan Strawberry Matcha Loaf Cake
Ingredients
- 3 cups all purpose flour divided
- 1 cup white whole wheat flour
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 13 tablespoons granulated sugar
- 7 tablespoons oil
- 1 ⅔ cups nondairy milk divided
- 2 tablespoons apple cider vinegar
- 1 flax egg 1 tbsp flaxseed meal + 2 ½ tbsp water
- 2 ½ cup sliced strawberries blended
- 1 tablespoon matcha powder can add or subtract ½ tbsp based on preference
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan and line with parchment paper. Set aside.
- In a large bowl, mix the flaxseed meal with water to make a flax egg. Let it sit for 5-10 minutes until it forms a gel-like consistency. Add the oil, sugar, apple cider vinegar, and 5 tablespoons of the milk. Then mix in the whole wheat flour and ¾ cup of the all purpose flour, along with baking powder, baking soda, and salt. It will be a thick batter.
- Separate the batter into 3 bowls: 2 bowls with 1 cup each, and the third with ½ a cup. Blend the strawberries until very smooth, and add 1 cup of the puree to one of the bigger portions. Add the matcha powder to the other large third, and leave the smaller bowl plain. Add 15 tablespoons of flour to the strawberry batter, 14 tablespoons of flour to the matcha, and 7 tablespoons to the plain. Then add 14 tablespoons of milk to the matcha batter, and 7 tablespoons of milk to the plain.
- Pour the batter into the prepared pan in layers: matcha first, then plain, then strawberry. Bake for about 60 minutes and let cool slightly before slicing (otherwise it could break). Enjoy!
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