Tea cakes with a twist! Try using matcha for a more sophisticated flavour to your traditional vegan cupcakes, topped with matcha frosting.

Makes 12

matcha green tea cupcakes frosting vegan





  • 175g caster sugar
  • Vegan egg replacer equivalent to 2 eggs
  • 175g self-raising flour
  • 1 ½ tsp baking powder
  • 4 tsp matcha green tea powder
  • 125ml rapeseed oil
  • 125ml rice milk


  • 70g vegan margarine
  • 70g vegetable shortening
  • 600g icing sugar
  • 2 tsp matcha green tea powder
  • 4 tbsp rice milk
  • 25g shelled pistachios



  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole cupcake tin with paper cases.
  2. Beat the sugar and egg replacer together until frothy.
  3. Sieve the flour, baking powder and matcha green tea powder into a large mixing bowl.
  4. Put the oil and rice milk into a large jug and stir with a metal spoon. Pour onto the dry ingredients and mix thoroughly.
  5. Divide the mixture between the paper cases and bake for 25 minutes until a skewer inserted into the centre of a cake comes out clean. Transfer to a wire rack to cool before icing.
  6. For the green tea frosting, put the vegan margarine, vegetable shortening, matcha green tea powder and icing sugar into a large mixing bowl and cream together. Gradually beat in the rice milk. Decorate each cake with a generous swirl of frosting and a sprinkle of nuts.


1 Comment

  1. Marie Reed on October 20, 2015 at 11:12 am

    Best thing about matcha is that it’s not only the health benefits you can get with matcha green tea powder you can also enjoy the tea anything you want it to be whether will be a frappe, or incidents for baking, or anything you can think of.

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