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Light and fluffy matcha snacking cake, with matcha buttercream frosting. This cake is easy to make and also dairy free!

Matcha Snacking Cake

  • Author: Posh Little Designs
  • Prep Time: 15
  • Cook Time: 30-35
  • Total Time: 0 hours
  • Yield: 9+ slices 1x
  • Category: Baking
  • Method: Cake
  • Cuisine: Dessert


Moist and fluffy matcha infused vanilla snacking cake, topped with a generous layer of creamy Aiya Matcha buttercream frosting and matcha dusted sprinkles. Dairy free, but you’d never even know!


Matcha Vanilla Cake: (dairy free)
  • 1 1/2 Cups All purpose flour ( I use organic)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter (or regular butter)
  • 1 cup sugar
  • 1 teaspoon vanilla or seeds from 1/2 vanilla bean
  • 2 eggs
  • 1/2 cup alternative milk (I use almond) mixed with 2 tbsp lemon juice

Matcha marble

  • 2 tbsp granulated sugar
  • 2 tsp culinary Aiya Matcha powder

Matcha Buttercream Frosting: (dairy free)

  • 3/4 cup organic shortening (you can also use regular butter)
  • 1/4 cup vegan butter
  • 1 3/4 cups confectioners sugar
  • 1/2 tsp vanilla
  • 1/4 to 1/2 tsp culinary Aiya Matcha powder
  • Pinch of salt


  • Matcha dusted Jimmy Sprinkles
  • Aiya Matcha culinary matcha powder


Matcha Vanilla Cake:

  1. Preheat oven to 350 degrees F.
  2. Grease a 9×9 square baking pan and place a sheet of parchment on the bottom.
  3. Pour a spoonful of matcha powder over Jimmy sprinkles and stir to coat and color green, then set aside.
  4. Mix matcha and sugar together for matcha marble. Set aside.
  5. Pour flour, baking powder and salt together in a glass bowl and stir until combined. Set aside.
  6. Then, in the bowl of a stand mixer (or use hand mixer), mix butter and sugar together until fluffy.
  7. Beat in vanilla and eggs until combined.
  8. With mixer on medium, pour 1/3 dry ingredients into the egg mixture. Then add 1/3 of the milk, mixing in-between. Continue to alternate dry ingredients and liquid until both are completely mixed into the batter and the batter is well combined.
  9. Once the cake batter is combined, pour 1/3 of the batter into the parchment lined baking pan, topping with a spoonful of the matcha and sugar marbling mixture.
  10. Topping with additional batter and matcha and sugar mixture, repeating these steps to create the marbled design. 
  11. Pour any remaining matcha sugar on the top of the cake, using a toothpick to swirl it into the batter.
  12. Bake for 32-35 minutes, or until a toothpick comes out clean.
  13. Allow to cool fulling before decorating with frosting.

Matcha Buttercream Frosting (vegan dairy free)

  1. Mix shortening, butter and sugar together in the stand mixer on medium speed.
  2. Then add the culinary Aiya Matcha powder, vanilla and salt. 
  3. Mix until light and fluffy.
  4. Use an offset spatula to transfer the frosting to the cooled cake.
  5. Decorate by spreading the frosting over the cake from right to left to create a swirled design. 
  6. Garnish with Aiya Matcha culinary matcha powder and matcha dusted jimmy sprinkles.


  • This frosting keeps well in the fridge and can be made a few days in advance.
  • Use unsalted butter instead of shortening for an easy buttercream frosting.

Keywords: matcha flavored snacking cake, matcha desserts, matcha recipes, snack cakes, matcha cake, matcha buttercream, dairy free desserts, dairy free snacking cake, marbled cake