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Matcha Lemon Blueberry Jam Cake (Vegan)

Super easy, visually aesthetic layered vegan matcha, lemon and blueberry jam cake! Be done in 30 mins and leave it in the oven while you get on with the rest of your day. It's moist and great with some sweetened coconut yoghurt.


Finally.. a new recipe!

I didn't actually measure things out when I was testing this recipe as I wanted to really know my textures and use forgiving ingredients like oil and an acid baking soda reaction.

Prep time: 30mins
Baking time: 1hr 15mins
What you will need to make one 20cm/ 8 in cake 
Lemon Cake
  • 1 1/4c plain flour
  • 1 lemon zest and juice 
  • 1/2 c caster sugar
  • 1/2 tsp baking soda
  • 1/2c soy milk
  • 1/4c neutral oil like canola 
  • 1/2 Tbsp Apple Cider Vinegar
  • 1 tsp vanilla 
Matcha Cake
  • 1 1/4c plain flour
  • 1 Tbsp Thea Matcha
  • 1/2 c caster sugar
  • 3/4 tsp baking soda
  • 1/2c soy milk
  • 1/4c neutral oil like canola 
  • 1/2 Tbsp Apple Cider Vinegar
  • Pinch of salt
  • 1/4c Blueberry Jam (I dolloped 4 Tbsp when organising the batter)


Mixing bowls (you'll be halving your mix)
Measuring utensils
Silicon mat/ working space 
Cake tin & baking paper


  1. Preheat your oven to 175C (I had mine at 170C fan bake) and have a rack ready closer to the lower third of you oven.
  2. Mix the dry ingredients for each of the cake batters in separate bowls. 
  3. Now combine the milk and acids together for each batter separately (the lemon will obviously have more due to the lemon juice and ACV)  
  4. Add your liquids to the dry and mix lightly, just to combine. The acids will start to react with your flour.
  5. Line your cake tin, I kept it 'rustic' so just pushing your baking paper in is fine and adds character to your cake
  6. Start pouring layers of the cake about a third of the batter at a time. After a few of layers BUT before you finish off the top layer...
  7. Dollop your blueberry jam around areas of your cake, aiming to be able to show some great layering, also try to keep it even so every piece gets a bit of jam.
  8. Finish off layering with the remaining batter. Wobble it round to smooth out.
  9. Bake at the lower part of your oven for around 1 hour to 1 hour 15mins, checking in the middle with a toothpick, it should come out clean