Matcha Cakes & Treats



Maya from Spice and Sprout was huddled away in her apartment in Montreal enduring one of the worst snowstorms of the winter when she created this spectacular cake.

She thought of all the different parts of spring – soil, grass, flowering fruits – and swirled them together into this delicious cake. You’ll love the balance of sweet and earthy here, neither flavour is overpowering but they work off each other to bring out their unique flavours.




3/4 cup light brown sugar
3/4 cup vegan coconut yogurt
1/4 cup coconut oil, melted
1 cup almond milk
2 tsp vanilla


2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


1 tbsp Encha Culinary-grade Organic Japanese Matcha + 1 tbsp almond milk
zest and juice of 1 blood orange
1/2 tsp nutmeg


1/2 cup icing sugar
juice of 1 blood orange
Makes one 9×5 in loaf cake



Preheat oven to 350 and lightly grease a 9×5 loaf pan and line it with parchment paper. Set aside.

In a large mixing bowl whisk together the wet ingredients until smooth. Sift in the dry ingredients and use a spatula to fully incorporate, stirring until the batter is smooth and pourable. Remove 1 cup of the batter and place in a smaller mixing bowl. Add the matcha and 1 tbsp of almond milk to the removed cup of batter and mix together (if the mixture seems too thick you can add an additional tbsp of almond milk). Add the orange zest, orange juice, and nutmeg to the larger mixing bowl and mix until smooth.

Pour the blood orange and nutmeg flavoured batter into the prepared loaf pan. Using a spoon, pour small amounts of the matcha batter over the blood orange batter in a swirling pattern (you can think of it like a zigzag pattern across the pan). Continue to add to this swirly pattern until all the matcha batter is used up, but don’t cover up all of the blood orange batter. Using the spoon, slowly swirl the two batters together by zigzagging your spoon across the pan following the lines you already made with the batter. It is up to you how much you choose to swirl it together, but don’t fully mix it otherwise you will loose the marbled effect. Top with sliced blood oranges.

Bake in the oven for 50 – 55 minutes, until a knife comes out cleanly from the middle. To make the glaze whisk together the icing sugar and orange juice until silky. Let cool completely before slicing and glazing. Should last in an airtight container at room temperature for a couple of days or in the fridge for just under a week.