Vegan Matcha Raspberry Cake

A moist and flavourful vegan cake to enjoy completely guilt free as this recipe doesn’t use refined sugar.


  • 60ml vegetal oil
  • 60ml Maple syrup
  • 165ml oat milk
  • 200g + 2Tbsp flour
  • 1 TBSP Matcha Culinary
  • 2 Tsp baking powder
  • 120g fresh raspberries


  1. Preheat the oven to 175c. use some of the oil to grease a loaf baking tin.
  2. In a mixing bowl add the oil, oat milk and maple syrup and whisk to combine.
  3. In a different bowl, sift the flour, baking powder and matcha stir well.
  4. Fold the dry ingredients with the batter until well combined.
  5. Pour ½ of the batter in the loaf tin.
  6. Before adding the raspberries, roll them in the extra flour so they don’t sink at the bottom of the tin.
  7. Bake for about 35 minutes, test with a knife to check it is evenly cooked.
It will last about 4-5 days and can also be freeze. You can substitute the oat milk with almond milk and use 170g of flour + 30g of grounded almonds.