TEA SPOUT'S Vegan Lemon Blueberry Matcha Cake

This delictible treat was always a big hit at The Tea Spout's monthly 101! I've never shared this recipe before....your welcome :)


  • 1 ½ cups cane sugar

  • 3/4 cup coconut oil

  • ½ package silken tofu (3.5 oz)

  • 2 tsp vanilla extract

  • 2 cups all purpose flour

  • ½ tsp salt

  • 1 ½ tsp baking powder

  • 1 Tbsp Culinary or Ceremonial Grade Matcha

  • ¾ cup almond milk

  • 1 cup blueberries


  • Juice and zest of 1 lemon

  • 2 Tbsp almond milks delectable treat was always a big hit at The Tea Spout's monthly 101! n!

  • 1 Tbsp Blueberry Matcha


  • 1. Preheat oven to 350°F. Grease a loaf pan and set aside.

  • 2. In the bowl of a stand mixer fitted with a paddle, cream together the coconut oil and cane sugar on medium until fairly smooth. Add the tofu and vanilla extract and continue to mix until tofu is incorporated. Add in the flour, salt, baking powder, and matcha, mix until incorporated. Add in the almond milk and mix until batter looks smooth.

  • 3. Fold in blueberries

  • 4. Transfer batter to the greased loaf pan and bake for 45 mins to an hour. Check after 45 mins, if a knife comes out of the middle clean, it’s done.

  • 5. To make the icing: Once the cake has cooled, whisk together the icing ingredients, starting with just 1 cup of powdered sugar. If the icing is too runny, add more until it reaches a fairly thick consistency.

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