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easy vegetarian recipes

Matcha Yoghurt Cake

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Easy and delicious matcha yoghurt cake that you can whip up in less than 15 minutes, and then bake for less than an hour. Great as is, and even better with the simple matcha glaze. Talk about double matcha whammy! I serve this for tea, but I don’t see why you cannot have this for breakfast too.

Matcha Yoghurt Cake

Matcha Yoghurt Cake

A strainer and a whisk

Sometimes you need special tools for baking, but not this cake. As long as you have a strainer to sift together the dry ingredients, and a hand whisk to mix the batter, you are set. If you have an electric mixer and you want to attach your whisk to one, feel free to do so, but know that it is not a necessity.

Matcha Yoghurt Cake

Matcha Yoghurt Cake

Which loaf pan?

There are so many sizes of loaf pan out there and it can be confusing. I use a 1.5 quart Pyrex glass loaf pan, with an inner dimension of 8.25” long x 4.5” wide x 2.5” deep. The cake rises beautifully and doesn’t overflow and I think this is just the right size pan for it. You can use an equivalent metal pan, though the baking time is usually shorter, about 5 minutes less, so be sure to start checking on your cake at around 45 minutes.

Matcha Yoghurt Cake

Matcha Yoghurt Cake

The recipe

Matcha Yoghurt Cake



Prep Time: 15 mins

Cook Time: 55 mins

Total Time: 1 hour 10 mins

Serves: 8-12


  • 160 gram all-purpose flour
  • 3 tablespoon cornstarch
  • 1 tablespoon matcha
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 225 gram (1 cup) greek yoghurt
  • 125 gram (1/2 cup + 2 tablespoon) sugar
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • Glaze (optional)
  • 1/2 cup confectioners sugar
  • 1 teaspoon matcha
  • 1-2 tablespoon milk


  1. Preheat oven to 180 Celsius (350 Fahrenheit). Grease a standard size loaf pan (I use a Pyrex glass loaf pan).
  2. Sift together all-purpose flour, cornstarch, matcha, salt, and baking powder in a mixing bowl.
  3. In another mixing bowl, whisk together yoghurt, sugar, eggs, vegetable oil, and vanilla.
  4. Slowly pour the yoghurt mixture into the flour mixture, whisking until smooth, then pour the batter into the prepared loaf pan.
  5. Bake in the preheated oven on middle rack for about 50-55 minutes, or until a cake tester comes out clean.
  6. Let the cake cool in the pan on a wire rack for 15 minutes, then gently remove the cake from its pan and cool completely on the wire rack.
  7. Prior to serving, whisk together all the glaze ingredients. Poke some hole to the with a toothpick, then drizzle with glaze. Cut into serving slices.

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