Vegan Chocolate Matcha Cupcakes head on

Vegan Chocolate Matcha Cupcakes

  • Author: Heidi Richter
  • Prep Time: 120
  • Cook Time: 25
  • Total Time: 2 hours 25 minutes
  • Yield: 10 Frosted Cupcakes 1x
  • Category: Dessert
  • Method: Easy
  • Cuisine: american


These vegan chocolate matcha cupcakes are a healthy and unique twist on an everyday treat. Matcha tea adds a beautiful green hue and deep flavour to a cashew based frosting.  This recipe is also low in refined sugar, high in fiber, yet tastes really dreamy. A perfect treat for Hallowe’en!



For the Chocolate Cupcakes

  • 1 tbsp flax meal + 2 tbsp water
  • 1 1/4 cup spelt flour (or all-purpose flour)
  • 1/4 cup cocoa powder
  • 1/2 cup organic cane sugar
  • 2 tsp baking powder
  • pinch of salt
  • 3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/3 cup olive oil

For the Matcha Frosting

  • 1 2/3 cup (240g) raw cashews, soaked for 2 hours
  • 1/2 cup coconut oil, melted
  • 1 heaping tbsp of premium (or ceremonial) matcha powder
  • 1/4 cup maple syrup
  • 1 tsp pure vanilla extract
  • pinch of sea salt
  • 2 tbsp almond milk


Make the Cupcakes

  1. Preheat the oven to 400’F. Line a muffin tin and set aside.
  2. In a small bowl combine the flax meal and water and let stand for 5-10 minutes or until thickened. In a medium bowl, sift together the spelt flour, sugar, cocoa powder, baking powder, and salt. To the flax mixture, stir in the almond milk, vanilla extract, apple cider vinegar, and olive oil.
  3. Make a well in the flour mixture, then pour in the wet ingredients and mix just until combined. Spoon the batter into the prepared muffin tin and  bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
  4. Remove from oven cool and completely on a wire rack.  In the interim, prepare the frosting.

Prepare the Frosting

  1. Drain and rinse the soaked cashews and add to a high speed blender (or food processor) along with the remaining ingredients. Blend on high until smooth (about 2 minutes). You may need to scrape down the sides occasionally.
  2. Transfer the mixture to a shallow bowl and place in the freezer for 30 minutes. Remove and stir vigorously. The mixture should have a frosting like consistency (spreadable while holding a stiff peak). If it seems too soft, simply freeze for another 10 minutes and stir again.
  3. Place the prepared frosting in a piping bag fitted with your decorative tip of choice. Pipe the cooled cupcakes and serve.


Chocolate matcha cupcakes should be stored in the fridge until ready to eat, however I recommend serving them as soon as they’re decorated. Because the frosting is whole food based, it will lose it’s luster over time. Blend the frosting right before you plan to serve the cupcakes.

Keywords: Chocolate, Matcha Tea, Cupcakes