Matcha, the vibrant green tea powder from Japan, has been taking the culinary world by storm with its earthy flavor and numerous health benefits. It’s not only great for making lattes but also perfect for baking.
This Vegan Matcha Pound Cake is a delicious and healthy twist on a classic dessert. It combines the subtle bitterness of matcha with a moist, tender cake that’s completely plant-based. The result is a stunning loaf with a unique flavor profile that pairs beautifully with a cup of tea or coffee.
The addition of matcha not only gives it a beautiful green color but also adds antioxidants, vitamins, and minerals. Whether you’re vegan or simply looking for a new way to enjoy matcha, this cake is sure to become a favorite.
– 1 1/2 cups all-purpose flour: Provides the structure for the cake. You can also use a gluten-free flour blend if desired. – 1/2 cup almond flour: Adds a rich, nutty flavor and makes the cake tender. – 2 teaspoons matcha powder: Use high-quality culinary-grade matcha for the best flavor and color. – 1 cup granulated sugar or coconut sugar: Adds sweetness. Coconut sugar will give the cake a deeper color and flavor.
– 1 teaspoon baking powder: Helps the cake rise. – 1/2 teaspoon baking soda: Works with the baking powder to create a light texture. – 1/4 teaspoon salt: Enhances the flavors. – 1/2 cup plant-based milk (such as almond, oat, or soy milk): Adds moisture and binds the ingredients.
– 1/2 cup vegetable oil or melted coconut oil: Keeps the cake moist and tender. – 1/4 cup applesauce: Acts as an egg substitute and adds moisture. – 1 teaspoon vanilla extract: Enhances the flavor of the cake. – Optional: 1 tablespoon lemon juice or zest: Adds a refreshing hint of citrus that complements the matcha.
Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, matcha powder, sugar, baking powder, baking soda, and salt until well combined. Make sure there are no lumps of matcha powde
Combine the Wet Ingredients: In a separate bowl, whisk together the plant-based milk, oil, applesauce, and vanilla extract. If you’re using lemon juice or zest, add it here as well.
Mix the Batter: Pour the wet ingredients into the bowl of dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve