Apricot Matcha Cake

Q: How long does the cake keep?

Wrapped airtight it keeps for 2–3 days at room temperature, in the fridge up to 5 days. Bring to room temperature briefly before serving.

Q: Can I also bake the batter in muffin cases?

Absolutely – the baking time shortens to approx. 20–25 minutes. Matcha apricot muffins make a great gift to bring along.

Q: Can I combine Matcha and cocoa?

Sure! For a marble look, mix part of the batter with cocoa. Aim for a balanced flavour.

Sunny cake moment with a green twist 💚🍑
This juicy apricot cake combines fruity summer freshness with subtly bitter Ceremonial Matcha – a classic reinterpreted.

What happens when fruity-sweet apricots meet fine Ceremonial Matcha?

The result is an uncomplicated sponge cake with a wow effect. Our HEALTHBAR Organic Matcha provides the fine green tea note and gives the cake a subtle, nutty aroma – perfectly matched to the soft flesh of the apricots.

A Matcha cake that turns out easily, tastes summery and is guaranteed to impress.

Go straight to the recipe

🔍 The recipe at a glance

Feature	Details
Dish	Sponge cake, Tray bake, Fruit cake
Category	Vegan, Matcha, Baking, Summer recipe
Cuisine	Modern Fusion
Prep time	approx. 15 minutes
Bake time	50–60 minutes
Total time	approx. 1 hour 15 minutes
Servings	approx. 10 pieces
Level	Easy
Calories	approx. 230 kcal per piece

Health-Bar-Aprikosen-Matcha-Kuchen-template--25843239485705__image_with_text_fEmGjJ

Ingredients for an 18 cm springform pan

200 g flour (e.g. spelt or wheat)
80 g raw cane sugar
1.5 tsp baking powder
1 pinch salt
1.5 tsp HEALTHBAR Ceremonial Matcha – to the product
70 g vegan butter
30 ml neutral coconut oil
150 ml plant-based milk (e.g. oat, almond)
3–4 ripe apricots

🧑‍🍳 Here's how – step by step

1. Preheat the oven
Preheat the oven to 180 °C fan and lightly grease the springform tin or line with baking paper.

2. Combine the dry ingredients
Mix the flour, sugar, baking powder, salt and Matcha well in a large bowl.

3. Prepare the liquid ingredients
Gently melt the butter in a pan and remove from the heat. Stir together with coconut oil and plant-based drink.

4. Mix the batter
Add the liquid ingredients to the dry ones and stir everything into a smooth batter.

5. Fill the tin & add the apricots
Fill the batter into the springform tin. Cut the apricots into wedges, pit them and distribute over the batter.

6. Bake & leave to cool
Bake for 50–60 minutes. Then leave to cool completely, then remove from the tin.

💡 Tips & Tricks

Tastes especially good with a dollop of coconut yoghurt or vanilla cream
Also delicious with peach or nectarine
Sift the Matcha beforehand for a particularly even colour result
The cake freezes and toasts really well

Can I use other fruit instead of apricots?

Yes! Peaches, nectarines or plums work just as well. Important: use ripe, juicy fruit.

Can you taste the Matcha strongly in the cake?

Our Ceremonial Matcha gives the cake a fine, slightly nutty depth – never bitter, never too dominant.

How long does the cake keep?

Wrapped airtight it keeps for 2–3 days at room temperature – chilled even up to 5 days. Let it come to room temperature briefly before serving.

Can I also bake the batter in muffin cases?

Absolutely – this shortens the baking time to approx. 20–25 minutes. Matcha apricot muffins also make a great gift to bring along!

Can I combine Matcha and cocoa?

Sure! For an exciting marble look you can mix part of the batter with cocoa. Aim for a good balance of flavours.

📊 Nutrition per piece (approx. 10 pieces)

Nutrient	Amount per piece
Calories	230 kcal
Carbohydrates	26 g
Fat	12 g
Protein	3 g

Vegan
Gluten free

when using gluten-free flour
Perfect for conscious moments

Our Organic Ceremonial Matcha It not only provides a rich green color, but also a natural upgrade and is incredibly delicious. Mild in taste, completely without bitterness.