Matcha Zupfkuchen

Vegan classic reimagined 💚

When cheesecake meets Matcha – and it's all vegan!

You surely know the classic Zupfkuchen – a bit like a chocolate cheesecake with a streusel look. But what happens when you rethink the recipe, interpret it plant-based, and use our high-quality Ceremonial Matcha instead of cocoa?

Quite simply: a cake is created that makes a visual statement, surprises in taste, and still feels totally familiar. Creamy, lightly sweet, with a hint of umami – and above all: without animal products.

 

The idea for this recipe came from an Instagram reel from@rusticarla, which is known for its simple but special recipes. We have taken the whole thing, adapted it and combined it with ourCeremonial-quality matchaThey took it up a notch. The result? A crunchy cake that's celebrated in the fridge until only crumbs remain.

Whether for your next coffee party, as a meal-prep dessert, or simply because you're craving cake, this Matcha Pull-Apart Cake is always perfect. And the best part: You don't need any professional baking skills.

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✨ Ingredients for a 25 cm springform pan

🍰 For base & crumble:

  • 230 g flour (wheat or spelt)
  • 10 gCeremonial Matcha–Click here for Matcha
  • 1 packet of baking powder
  • 1 pinch of salt
  • 140 g unrefined sugar (e.g. coconut blossom sugar)
  • 165 g vegan butter

🧁 For the creamy filling:

  • 800 g vegan skyr or solid soy yogurt
  • 120 g vegan butter (melted)
  • 2 sachets of vanilla pudding powder
  • 50 g agave syrup (or maple syrup)
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🧑‍🍳 So geht’s – Step by Step

1. Preparation is everything

Oven on180 °C top/bottom heatPreheat. Grease a springform pan or line it with baking paper.

2. Mix dough / matcha sprinkles

In a bowl, combine flour, matcha, baking powder, salt, and sugar. Add the cold butter and knead into a crumbly dough. Pour two-thirds of the dough into the pan and press firmly into the base. ✔️

3. Mix the filling together

Melt the vegan butter. Blend with skyr, vanilla pudding powder, and agave syrup until smooth. Spread the mixture over the base.

4. On top: sprinkles

Spread the remaining matcha dough loosely over the filling – the typical Zupfkuchen pattern almost forms by itself.

5. Into the oven

ForBake for 60 minutesIf the top of the cake gets too dark, simply cover it with some aluminum foil.

6. Now comes the hardest part: waiting.

Let the cake cool completely andat least 4 hours in the refrigerator(preferably overnight!). Only then cut into it – we promise, the wait is worth it.

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💡 Tips & Tricks

  • Instead of vegan skyr, you can also use firm soy curd or cashew cream.
  • For more crunch: Add some chopped pistachios to the crumble before baking.
  • Freezes easily – simply pack in pieces and airtight.
Can I bake the Matcha Pull-Apart Cake gluten-free?

Yes, it works perfectly! Just use a gluten-free flour of your choice (e.g., a mix of rice flour and cornstarch) and make sure the baking powder is also gluten-free.
Can you taste the matcha strongly?

Yes and no, the taste is pleasantly mild and fine. OurCeremonial MatchaIt has a gentle, slightly nutty flavor that harmonizes perfectly with the sweetness of the cake—even matcha newbies love it!
Which matcha should I use for the cake?

For best results we recommendCeremonial Grade Matcha– like ourOrganic Ceremonial MatchaIt is especially finely ground, mild in flavor, and not bitter—perfect for baking and desserts.
Can I also use regular green tea or cooking matcha?

Technically yes – taste-wise no. Cheap cooking matcha is often bitter, coarsely ground, and loses quality during baking. For delicate cakes like this, high-quality ceremonial matcha is the best choice. Alternatively, you can also try ourTraditional Matchause.

📊 Nutritional values per piece (approx.)

Nutritional value Quantity per piece
Calories 220 kcal
Fat 12 g
Carbohydrates 18 g
protein 6 g
Fiber 2 g

  • Vegan

  • Gluten free

    when using gluten-free flour

  • Perfect for conscious moments

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