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Vegan Matcha Pound Cake

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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’s elegant enough for special occasions and simple enough for everyday baking.

  • Author: Chef Sarah
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (177°C).
  2. Prepare the milk mixture by adding apple cider vinegar to the non-dairy milk. Let it sit for 5 minutes to curdle.
  3. Prep your loaf pan by lightly greasing it with coconut cream or lining it with parchment paper for easy removal.
  4. Mix the wet ingredients: In a mixing bowl, cream together the cane sugar and coconut cream using a hand or stand mixer. Add the curdled milk mixture and vanilla extract and stir to combine.
  5. Add the dry ingredients: Sift in the flour, baking powder, salt, and matcha powder. Stir until just combined—do not overmix.
  6. Bake the cake: Pour the batter into the prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake: Let the cake cool in the pan for 10 minutes. Run a knife along the edges, invert onto a cooling rack, and then flip upright. Allow to cool completely.
  8. Make the glaze: Sift the powdered sugar and matcha powder into a bowl. Slowly add the non-dairy milk until the desired glaze consistency is reached.
  9. Glaze and serve: Place the cake on a plate or parchment. Drizzle the glaze over the top and let it set before slicing and serving.

Notes

  • To make a classic version, omit the matcha and reduce the non-dairy milk to 1 cup.
  • Use a 1:1 gluten-free flour blend for a gluten-free cake.
  • Customize the glaze by omitting matcha or adding vanilla.
  • Fold in vegan white chocolate chips or chopped pistachios for added texture

Find it online: https://cookingwithsarah.com/vegan-matcha-pound-cake/