JACKPOT bakes: Vegan Green Tea, Chocolate and Vanilla Cakes

Hello all!

Finally thought it was about time I write my first proper post. I would have posted sooner but unfortunately have come down with the flu. The tissue box and I have become quite acquainted over the weekend as a result.

I wanted to bake a dessert with unique flavour combinations and of course a dessert that was healthy too, so I took a basic vegan vanilla cake recipe that I found on the Cupcakes and Kale blog (http://cupcakesandkale.blogspot.com.au/2012/06/agave-maple-sweetened-vanilla-cake.html) and tweaked it to create little cakes with green tea (matcha powder), chocolate (organic cocoa powder) and vanilla layered together in the cake.


  • 1 2/3 cup of white spelt flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • pinch of sea salt
  • a bit less than 1/3 cup of pure maple syrup (You can adjust the sweeteners to your preference by adding more or less)
  • 1/4 cup of raw organic agave nectar (I used dark agave nectar but you can also use light)
  • 1/4-1/3 cup of coconut oil (melted)
  • 3/4 cup of soy milk + 1 tsp of apple cider vinegar i.e. vegan buttermilk
  • 1-2 tsp organic cocoa powder (or Raw Cacao – if using Cacao you will need to increase the sweeteners in the mixture as it is quite bitter)
  • 1-2 tsp of Matcha Powder (Do not put too much of this as the mixture will become too bitter – you do not want too green a mixture)
  • 2 tsp of Vanilla Extract (Pure vanilla extract not essence)

     The ingredients I used to make the cake


  1. Preheat oven to 180 degrees celsius and line a cupcake/muffin tray with cupcake/muffin liners or spray with oil spray if not using liners.
  2. Mix together the soy milk and the apple cider vinegar and let it sit for a bit to curdle. The mixture should thicken once left for a few minutes – this will form your vegan buttermilk.
  3. Once the soy milk mixture has thickened, place in a bowl and add in the oil and the sweeteners. Mix well.
  4. Now sift in your dry ingredients and mix until all lumps have disappeared.
  5. Separate 1/3 of the mixture into a bowl and then repeat again and pour 1/3 of the mixture into another bowl. You should have 3 bowls of mixture for each flavour layer.
  6. Add the matcha powder to the first mixture and combine. Repeat this with the cocoa powder and the vanilla extract.
  7. Layer the flavour mixtures into the cupcake liners one flavour at a time until the cupcake liner is 3/4 full. Feel free to swirl the cake mixture with a knife to create a marble effect or leave as is.
  8. Bake in the oven for around 20-25 minutes. Check at 20 minutes to see if the cake is baked already. If still a bit soft, leave in for another 5 minutes.
  9. Once you have taken the cakes out of the oven, take them out of the tray and let it rest on a baking rack till cool.
  10. Try not to eat them all at once =)

      Matcha, Vanilla and Cocoa Mixtures

   Before baking: layering the mixtures

 The final result after baking

  Inside shot

The cake turned out better than expected and all the different flavour combinations really made a difference to these cakes. The sweetness in the cakes was just right however I think for next time I will reduce the maple syrup by a little as I prefer to have less sweetness in my cakes. This will definitely be something I bake again =)

JACKPOT tip: If you are converting a cake recipe into cupcakes or mini cakes, you will need to adjust the time in the oven accordingly. For regular sized cupcakes, muffins and cakes I usually bake them for approx. 20 mins.



“There is no sincerer love than the love of food.”
George Bernard Shaw

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Filed under Cake, Dessert, Health Food, Healthy, Matcha, Recipes, Snacks, Vegan, Western

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