Eggless Blue Matcha Chocolate Cake Recipe

When it comes to unique desserts that are both visually stunning and irresistibly delicious, the Eggless Blue Matcha Chocolate Cake truly stands out. Featuring soft eggless chocolate sponges, a dreamy mascarpone filling, and the magical hue of blue matcha, this cake is perfect for special occasions or when you simply want to indulge in something extraordinary. If you love a pop of color with a burst of flavor, this recipe will quickly become one of your favorites.

Why Choose an Eggless Blue Matcha Chocolate Cake?

Baking without eggs can sometimes feel daunting, but this eggless blue matcha chocolate cake proves that you don’t need eggs to create a moist, flavorful, and tender sponge. Whether you’re catering to dietary restrictions or personal preferences, this recipe offers an inclusive dessert option without compromising on texture or taste. Plus, blue matcha adds not just a whimsical color but also subtle earthy notes that beautifully complement the rich chocolate base.

Ingredients You’ll Need

To create this showstopper, you’ll need three main components: the eggless chocolate sponges, the blue matcha concentrate, and the mascarpone filling. Here’s a closer look at the ingredients:

Eggless Chocolate Sponges (6” + 4” Cakes)

• 105g buttermilk

• 25g oil

• 50g castor sugar

• 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp apple cider vinegar

• A pinch of salt

• 10g cocoa powder

• 25g whole wheat flour (atta)

• 50g plain flour (maida)

Blue Matcha Concentrate

• 2 tsp blue matcha powder

• 2 tbsp milk

Mascarpone Filling

• 225g Amul Fresh cream (25% fat)

• 2 tsp agar agar

• 30g sugar (adjust to taste)

• 100g white chocolate, chopped

• 200g mascarpone cheese

Each component is easy to prepare, and together they build layers of flavor and texture that result in a truly unforgettable cake.

Step-by-Step Method

Let’s dive into the details of making your own eggless blue matcha chocolate cake at home.

1.Making the Eggless Chocolate Sponges

Start by preheating your oven to 180°C. Line a 6-inch and a 4-inch round cake tin with parchment paper to ensure your cakes release effortlessly after baking.

In a large bowl, whisk together the buttermilk, oil, castor sugar, baking powder, baking soda, apple cider vinegar, salt, cocoa powder, whole wheat flour, and plain flour until you achieve a smooth batter.

Divide the batter into the prepared tins, aiming for about 150g in the 6-inch tin and 110g in the 4-inch tin. Bake for approximately 20 minutes or until a skewer inserted in the center comes out clean.

Once baked, allow the cakes to cool completely. Then trim the tops for an even surface, preparing them for the luscious mascarpone layers that follow.

2.Preparing the Blue Matcha Concentrate

In a small bowl, combine 2 teaspoons of blue matcha powder with 2 tablespoons of milk. Stir well to create a smooth concentrate. This will be used to flavor and color a portion of your mascarpone filling, giving the cake its enchanting blue layer.

3.Making the Mascarpone Filling

In a saucepan, whisk together the fresh cream, sugar, and agar agar until smooth. Gently simmer over low heat for 2-3 minutes to activate the agar agar, stirring frequently.

Pour this hot mixture over your chopped white chocolate and let it sit for a minute or two. Stir until the chocolate melts completely, then strain the mixture for a silky texture.

Whisk in the mascarpone cheese until fully incorporated, adjusting sweetness to your liking.

Divide the filling into two equal parts, about 270g each. Leave one half white, and stir 2 teaspoons of the prepared blue matcha concentrate into the other half to create a vibrant blue layer.

4.Assembling the Eggless Blue Matcha Chocolate Cake

The assembly is where the magic truly happens.

Secure an acetate sheet snugly around the 6-inch chocolate sponge placed on a serving plate or cake board. If desired, lightly moisten the sponge with a simple sugar syrup to add extra moisture.

Pour the blue mascarpone filling over the 6-inch sponge, allowing it to flow evenly around the edges. Then gently place the 4-inch chocolate sponge right in the center of the filling, pressing down slightly but gently.

Freeze the cake for 15-20 minutes to help the first layer firm up. Afterward, pour the white mascarpone filling over the entire cake, covering the smaller sponge completely.

Place the assembled cake back into the freezer for about 2 hours to ensure it sets well. Once firm, transfer the cake to the refrigerator and let it set overnight to develop the best texture and flavor.

5.Decorating the Cake

For an optional but stunning finishing touch, whisk 1/4 teaspoon of the blue matcha concentrate into about 100g of mascarpone. Transfer to a piping bag and decorate the top of the cake with beautiful swirls or patterns.

The soft shades of blue against the white create a mesmerizing contrast that makes this eggless blue matcha chocolate cake a feast for the eyes as well as the taste buds.

Tips for Best Results

• Use fresh ingredients: Fresh cream, mascarpone, and quality blue matcha powder will make a noticeable difference.

• Don’t skip chilling: Proper chilling ensures clean layers and helps the agar agar set the filling perfectly.

• Adjust sweetness: Taste the mascarpone filling before assembling and adjust the sugar to your preference.

• Smooth assembly: Make sure your cakes are trimmed flat for neat layers and even filling distribution.

Why You’ll Love This Cake

The combination of rich chocolate sponge and smooth, creamy mascarpone with the subtle flavor of blue matcha is a game changer. It’s perfect for celebrations or just as a delightful treat for yourself. Plus, the beautiful blue and white layers will make you feel like you’ve stepped into a dream.

With its balanced sweetness, creamy texture, and hint of chocolatey richness, the eggless blue matcha chocolate cake is not just another pretty cake — it’s a dessert you’ll crave time and time again.

Must Try Chocolate Espresso Mousse Cake Recipe

Eggless Blue Matcha Chocolate Cake Recipe

Make a stunning Eggless Blue Matcha Chocolate Cake with soft chocolate sponges, creamy mascarpone, and vibrant blue matcha filling!

Type: Dessert, Cake

Cuisine: Fusion (European with Asian influences)

Keywords: eggless chocolate cake, blue matcha cake, eggless cake recipe, mascarpone cake, blue matcha dessert, chocolate sponge, no egg cake

Recipe Yield: 6-8 servings

Calories: Approximately 320 kcal per serving

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 3 hours (including chilling and setting time)

Recipe Ingredients:

• 105g buttermilk
• 25g oil
• 50g castor sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp apple cider vinegar
• Pinch of salt
• 10g cocoa powder
• 25g whole wheat flour (atta)
• 50g plain flour (maida)
• 2 tsp blue matcha powder
• 2 tbsp milk
• 225g Amul Fresh cream (25% fat)
• 2 tsp agar agar
• 30g sugar (adjust to taste)
• 100g white chocolate, chopped
• 200g mascarpone cheese

Recipe Instructions:

Making the Eggless Chocolate Sponges:

Start by preheating your oven to 180°C. Line a 6-inch and a 4-inch round cake tin with parchment paper to ensure your cakes release effortlessly after baking. In a large bowl, whisk together the buttermilk, oil, castor sugar, baking powder, baking soda, apple cider vinegar, salt, cocoa powder, whole wheat flour, and plain flour until you achieve a smooth batter. Divide the batter into the prepared tins, aiming for about 150g in the 6-inch tin and 110g in the 4-inch tin. Bake for approximately 20 minutes or until a skewer inserted in the center comes out clean. Once baked, allow the cakes to cool completely. Then trim the tops for an even surface, preparing them for the luscious mascarpone layers that follow.

Preparing the Blue Matcha Concentrate:

In a small bowl, combine 2 teaspoons of blue matcha powder with 2 tablespoons of milk. Stir well to create a smooth concentrate. This will be used to flavor and color a portion of your mascarpone filling, giving the cake its enchanting blue layer.

Making the Mascarpone Filling:

In a saucepan, whisk together the fresh cream, sugar, and agar agar until smooth. Gently simmer over low heat for 2-3 minutes to activate the agar agar, stirring frequently. Pour this hot mixture over your chopped white chocolate and let it sit for a minute or two. Stir until the chocolate melts completely, then strain the mixture for a silky texture. Whisk in the mascarpone cheese until fully incorporated, adjusting sweetness to your liking. Divide the filling into two equal parts, about 270g each. Leave one half white, and stir 2 teaspoons of the prepared blue matcha concentrate into the other half to create a vibrant blue layer.

Assembling the Eggless Blue Matcha Chocolate Cake:

The assembly is where the magic truly happens. Secure an acetate sheet snugly around the 6-inch chocolate sponge placed on a serving plate or cake board. If desired, lightly moisten the sponge with a simple sugar syrup to add extra moisture. Pour the blue mascarpone filling over the 6-inch sponge, allowing it to flow evenly around the edges. Then gently place the 4-inch chocolate sponge right in the center of the filling, pressing down slightly but gently. Freeze the cake for 15-20 minutes to help the first layer firm up. Afterward, pour the white mascarpone filling over the entire cake, covering the smaller sponge completely. Place the assembled cake back into the freezer for about 2 hours to ensure it sets well. Once firm, transfer the cake to the refrigerator and let it set overnight to develop the best texture and flavor.

Decorating the Cake:

For an optional but stunning finishing touch, whisk 1/4 teaspoon of the blue matcha concentrate into about 100g of mascarpone. Transfer to a piping bag and decorate the top of the cake with beautiful swirls or patterns. The soft shades of blue against the white create a mesmerizing contrast that makes this eggless blue matcha chocolate cake a feast for the eyes as well as the taste buds.