Vegan Matcha Pound Cake

Rich, moist, and vibrant with earthy matcha flavor, this Vegan Matcha Pound Cake is a delightful twist on a classic. It’s oil-free, nut-free, soy-free, and can easily be made gluten-free, making it a versatile dessert that looks elegant enough for parties but is simple enough for everyday baking.

Why You’ll Love This Recipe

• Unique matcha flavor with a gorgeous natural green hue

• Totally vegan and oil-free

• Allergy-friendly: nut-free, soy-free, and easily gluten-free

• Perfectly moist and tender texture

• Great for spring gatherings, tea time, or holiday parties

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:

• 2 cups all-purpose flour (or 1:1 gluten-free flour)

• 2 tablespoons matcha powder

• 2½ teaspoons baking powder

• ¼ teaspoon salt

• 1 cup organic cane sugar

• ½ cup coconut cream

• 1 teaspoon vanilla extract

• 1 tablespoon apple cider vinegar

• 1 cup + 2 tablespoons unsweetened non-dairy milk

Glaze:

• ⅔ cup organic powdered sugar

• ½ – 1 teaspoon matcha powder (to taste)

• 1 – 2 tablespoons unsweetened non-dairy milk

directions

1. Preheat oven to 350°F (177°C).

2. Prepare the milk mixture: Add apple cider vinegar to the non-dairy milk. Let sit for 5 minutes to curdle.

3. Prep your loaf pan: Lightly grease with coconut cream or line with parchment paper for easy removal.

4. Mix wet ingredients: Cream together cane sugar and coconut cream using a hand or stand mixer. Add the curdled milk mixture and vanilla extract.

5. Add dry ingredients: Sift in flour, baking powder, salt, and matcha powder. Stir until just combined.

6. Bake: Pour batter into prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Let the cake cool in the pan for 10 minutes. Run a knife along the edges, then invert onto a cooling rack. Flip upright and cool completely.

8. Make the glaze: Sift powdered sugar and matcha. Add non-dairy milk a little at a time until desired consistency is reached.

9. Glaze and serve: Place cake on a plate or parchment. Pour glaze over the top and let it set before slicing.

Servings and timing

• Yield: 10 slices

• Prep time: 5 minutes

• Cook time: 55 minutes

• Total time: 1 hour

Variations

• Classic pound cake: Omit the matcha and reduce non-dairy milk to 1 cup

• Gluten-free: Use a 1:1 gluten-free flour substitute

• Different glaze: Leave out matcha in the glaze and add extra powdered sugar or a splash of vanilla

• Add-ins: Fold in dairy-free white chocolate chips or chopped pistachios for added texture

storage/reheating

• Storage: Keep in an airtight container at room temperature for up to 5 days

• Freezing: Wrap tightly in plastic and foil, and freeze for up to 2 months

• Reheating: Warm slices briefly in the microwave for a fresh-baked feel

FAQs

Can I use almond milk or oat milk for this recipe?

Yes, any unsweetened non-dairy milk will work well, including almond, oat, soy, or rice milk.

What does matcha taste like in this cake?

Matcha gives a subtle earthy, slightly sweet flavor that balances beautifully with the sweetness of the cake and glaze.

Can I use canned coconut milk instead of coconut cream?

Yes, use the thick part from the top of a can of full-fat coconut milk for best results.

Is this recipe gluten-free?

It can be! Just substitute a 1:1 gluten-free baking flour for the all-purpose flour.

Can I skip the glaze?

Absolutely. The cake is delicious on its own, but the glaze adds extra flavor and visual appeal.

How do I prevent the cake from sticking to the pan?

Either grease the pan with coconut cream or use parchment paper to line the bottom and sides.

Can I make this into muffins or mini loaves?

Yes, just adjust the baking time accordingly—check for doneness around 18–22 minutes for muffins.

What if I don’t have matcha powder?

You can leave it out and follow the non-matcha variation noted above.

Does this cake freeze well?

Yes, it freezes beautifully. Wrap slices or the whole loaf tightly and store in the freezer for up to 2 months.

Can I use another sweetener besides cane sugar?

Organic cane sugar works best for texture and moisture, but you could try coconut sugar or date sugar with slight texture changes.

Conclusion

This Vegan Matcha Pound Cake is a moist, flavorful treat that’s as eye-catching as it is delicious. With its vibrant green color and soft crumb, it’s perfect for impressing guests or enjoying with your favorite cup of tea. Completely plant-based and customizable, this is one cake you’ll want to make again and again.

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