My husband is an absolute matcha FIEND. Back in July, we took a red eye flight from Seattle to London to start off our honeymoon. After a safe landing at 4am followed by a sleepy train ride to King’s Cross, we crammed our tired bodies and several suitcases into the corner of a cozy cafe called Continental Stores. Here we shared a matcha cookie that my husband still reminisces about to this day. Now, all of these months later, I have finally found a recipe that recreates the wonderful flavors of that 5am London honeymoon cookie.
Matcha Pound Cake
Yield: 8 Servings
Calories: 481kcal
Materials
For the Cake:
- 1 tbsp apple cider vinegar
- 1 cup + 2 tbsp organic unsweetened soy milk
- 1 cup organic cane sugar
- 1/2 cup vegan butter
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 tbsp matcha powder
- 2 1/2 tsp baking powder
- 1/2 tsp salt
For the Glaze:
- 2/3 cup powdered sugar
- 1/2 tsp matcha powder
- 1 1/2 tbsp organic unsweetened soy milk
Instructions
- Preheat oven to 350 degrees F.
- Make vegan buttermilk by mixing apple cider vinegar and soy milk. Let curdle for 5 minutes.
- Prepare loaf pan by greasing with vegan butter or lining with parchment paper.
- Cream together sugar and butter with stand mixer on medium speed or by vigorously stirring with wooden spoon.
- Add in vegan buttermilk mixture and vanilla extract and mix on low speed for 30 seconds.
- Add flour, baking powder, salt, and matcha powder and mix on low speed until combined.
- Pour batter into loaf tin and bake for 50-55 minutes or until inserted toothpick comes out clean.
- Let cool for 10-15 minutes then carefully flip cake upside down on to a cooling rack. Let cool completely.
- Once cake is cooled, whisk together powdered sugar and matcha for the glaze. Add soy milk slowly as to avoid glaze getting too thin.
- Place cookie sheet or parchment paper under cooling rack to catch spills and slowly pour glaze over the cake.
- Enjoy!
Notes
Note: cake can be stored in an airtight container for 3-5 days.