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Matcha Pound Cake

Prep Time15 minutes
Bake Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: Vegan
Keyword: Matcha, Plant-Based, Vegan
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.