Vegan Marble Black Sesame Matcha Bundt Cake (Gluten-free)


Why I Created This Recipe

If you followed me on Instagram or Facebook, you might have already seen photos of this gorgeous Marble Matcha Bundt Cake. I recently bought a bundt cake pan and was planning to bake my banana bread with it. However, just before I started preparing the ingredients, I changed my mind and decided to bake something different. Since I wanted to create a bundt cake recipe with a Japanese twist, I used black sesame as the other element in this matcha bundt cake.


One-Bowl & 8-ingredient

As usual, I like to keep the recipe simple with minimal ingredients. Vegan and gluten-free baking usually requires a lot of different ingredients. It often frustrates me as I may not have all ingredients in hand and some of them are difficult to purchase from where I live, especially during this covid-19 time. Hence, when I was creating recipes, I opt for simpler choices with easy-to-find ingredients. For this recipe, all you need is gluten-free flour ( I used Bob’s Red Mill’s GF all purpose baking flour), matcha powder, baking powder, baking soda, salt, vegan butter, vanilla extract and applesauce. Vegan butter makes this marble matcha bundt cake fluffier and more moist. But if you really want to make it oil-free, you can substitute vegan butter with equal amount of applesauce.


To make this marble matcha bundt cake, simply mix all dry ingredients in a bowl. Then, using a high-speed blender, blend all wet ingredients until smooth. Mix wet ingredients with dry ingredients and bake. It took me under 15 minutes to prepare the cake batter and 40 minutes to bake. So basically, you will be able to whip up a pretty matcha bundt cake ready for little over an hour!

Here I used matcha and black sesame as these flavors compliment each other really well. But if you are feeling adventurous and creative, feel free to use any flavors of your choice. For example, matcha and chocolate, vanilla and chocolate, chai spice / pumpkin spice and chocolate etc.


Serving Suggestions

To serve this cake, I highly recommend you to make the vanilla cashew cream! I made a matcha flavored one and a pink pitaya flavored one for shooting purpose. And they both went perfectly well with the bundt cake. I included its recipe below in case you are interested. Otherwise, it’s delicious on its own.

Vegan Marble Matcha Bundt Cake (Gluten-free)

Recipe by Angie @ The Floral VeganCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • Wet ingredients
  • 1/3 cup vegan butter (melted)

  • 1 1/2 cup applesauce

  • 1 Tbsp vanilla extract

  • Dry ingredients
  • 2 cups gluten-free flour

  • 1/2 cup raw sugar ( I used coconut sugar)

  • 1/4 tsp salt

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 2 tsp matcha powder

  • 1/4 cup ground black sesame

  • Matcha Vanilla Cashew Cream
  • 1 cup cashew nuts (soaked overnight in cold water or 15 mins in hot water)

  • 2/3 cup plant milk

  • 1 tsp vanilla extract

  • 5 medjool dates


  • For the bundt cake
  • Preheat oven to 175°C and grease a 7 inch bundt cake pan with some melted vegan butter and flour.
  • In a large mixing bowl, mix all dry ingredients except matcha powder.
  • Add all wet ingredients into a high-speed blender and blend until smooth.
  • Add wet ingredients into dry ingredients. Mix well.
  • Separate the batter into two equal portions, about 2 cups per portion.
  • In one of the batter, add matcha powder and mix until everything is incorporated.
  • In another batter, add ground black sesame and mix. If the batter becomes too dry, add some almond milk, 1 Tbsp at a time. Until it resembles the consistency of the matcha batter.
  • Spoon 2 Tbsp of matcha batter to the greased cake pan, followed by 2 Tbsp black sesame batter. Continue until no batter is left.
  • Bake in the oven for 40 mins or until toothpick came out clean.
  • For Matcha Vanilla Cashew Cream
  • While the cake is baking, make the matcha vanilla cashew cream by placing the ingredients in a high-speed blender and blend until smooth.
  • Place the cashew cream in the refrigerator for 30-45 minutes to thicken a bit.
  • Pour over the bundt cake when served and enjoy!

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