Does matcha change its effect when baking?

Some heat-sensitive substances are lost, but antioxidants remain and the taste remains stable - ideal for sweet recipes.

Matcha plucked cake

Q: Can I also bake the matcha plucked cake gluten-free?

Yes, just use a gluten-free flour like rice flour and make sure the baking powder is gluten-free too.

Q: Can you taste the matcha strongly?

The taste is mild and fine - Ceremonial Matcha harmonizes perfectly with the sweetness of the cake, also suitable for matcha newbies.

Q: Which matcha should I use for the cake?

Ceremonial Grade Matcha is best – it is finely ground, mild and not bitter. Traditional Matcha is also a suitable alternative.

Q: Can I also use regular green tea or cooking matcha?

Technically yes, but not recommended in terms of taste. Cooking Matcha is bitter and coarse – use Ceremonial or Traditional Matcha for best results.

Vegan classics reimagined 💚

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

You're probably familiar with the classic crumb cake – a bit like a chocolate cheesecake with a streusel topping. But what happens when you rethink the recipe, give it a plant-based twist, and use our high-quality [ingredient] instead of cocoa? Ceremonial Matcha used?

Quite simply: a cake is created which A visual statement is, Taste surprise and yet feels totally familiar. Creamy, slightly 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 took the whole thing up, adapted it and added ours Matcha in ceremonial quality Added one more. The result? A plucked cake that is celebrated hard in the fridge - until only crumbs remain.

Whether for the next coffee party, as a meal prep dessert or because you simply feel like cake - this matcha plucked cake is always suitable. And best of all: you don't need any professional baking skills.

Go straight to the recipe

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✨ Ingredients for a 25 cm springform pan

🍰 For floor & Sprinkles:

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

🧁 For the creamy filling:

800 g vegan skyr or solid soy yogurt
120 g vegan butter (melted)
2 packets of vanilla pudding powder
50 g agave syrup (or maple syrup)

Discover matcha

🧑‍🍳 Here's how – step by step

1. Preparation is everything Oven on 180 °C top/bottom heat Preheat. Grease the springform pan or line it with baking paper.

2. Mix the dough/matcha sprinkles In a bowl, combine flour, matcha, baking powder, salt, and sugar. Add the cold butter and rub everything together until the mixture resembles coarse crumbs. Press two-thirds of the mixture firmly into the pan to form the base. ✔️

3. Stir the filling together Melt the vegan butter. Mix with Skyr, vanilla pudding powder and agave syrup to form a smooth cream. Spread the mixture on the floor.

4. On top: sprinkle love Spread the remaining matcha dough loosely over the filling - the typical plucked cake pattern almost appears automatically.

5. Put it in the oven For Bake for 60 minutes. If the top of the cake gets too dark, simply cover it with some aluminum foil.

6. Now comes the hardest part: waiting. Allow cake to cool completely in the fridge for at least 4 hours (better overnight!). Only then cut it - we promise, the wait is worth it.

Discover Matcha & Tools

💡 Tips & Tricks

Instead of vegan skyr, you can also use solid soy curd or cashew cream.
For more crunch: Add a few chopped pistachios to the streusel before baking.
Freezes really well – just pack it piece by piece and airtight.

Can I also bake the matcha plucked cake gluten-free?

Yes, that works wonderfully! Simply use a gluten-free flour of your choice (e.g. a mixture of rice flour and cornstarch) and make sure that the baking powder is also gluten-free.

Can you taste the matcha strongly?

Yes, the taste is pleasantly mild and fine. Our Ceremonial Matcha Has a gentle, slightly nutty note that goes well with the sweetness of the cake - even matcha newbies love it!

Which matcha should I use for the cake?

For best results we recommend Ceremonial Grade Matcha – like ours Organic Ceremonial Matcha. It is particularly finely ground, has a mild taste and is 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 when baked. For fine cakes like this, high-quality Ceremonial Matcha is the best choice. Alternatively, you can also use ours Traditional Matcha Use.