Vegan Matcha Pound Cake

Vegan Matcha Pound Cake

In the realm of plant-based delights, the Vegan Matcha Pound Cake stands out as a serene symphony of flavors, marrying the earthy essence of matcha with the luscious tenderness of a classic pound cake. This culinary masterpiece not only caters to the discerning taste buds of vegans but beckons all dessert enthusiasts to revel in its tranquil elegance.

Creating the Perfect Harmony of Ingredients:

To craft this delectable treat, start by harmonizing the dry components – two cups of all-purpose flour, a cup of granulated sugar, two tablespoons of vibrant matcha powder, and a teaspoon each of baking powder and baking soda. A dash of salt adds balance, promising a rich and satisfying taste.

The wet ensemble is equally vital in achieving the ideal texture and moistness. Combine one and a half cups of non-dairy milk (like almond, soy, or oat milk), half a cup of either vegetable oil or melted coconut oil, a quarter cup of applesauce (an ingenious egg substitute), a tablespoon of apple cider vinegar, and a teaspoon of vanilla extract. This meticulous fusion transforms a simple recipe into a culinary masterpiece.

The Art of Assembly:

Gently marry the wet and dry mixtures, ensuring a delicate amalgamation without succumbing to overmixing. This meticulous process guarantees a pound cake of ethereal lightness and delightful crumb. Transfer the batter into a meticulously greased and floured standard-sized loaf pan, ready to embark on a journey to perfection.

The Oven Ballet:

As the oven preheats to 350°F (175°C), the transformation begins. The Vegan Matcha Pound Cake dances within, its tantalizing aroma filling the kitchen. Patiently await the cake’s crescendo, usually achieved between 50 to 60 minutes. A toothpick’s gentle plunge into the center confirms its readiness, emerging clean and triumphant.

A Symphony of Tastes and Textures:

Allow the masterpiece to rest for ten minutes before liberating it onto a wire rack for complete cooling. The subtle yet profound sweetness of the cake is elevated to new heights with a matcha glaze, created by combining powdered sugar with a dash of non-dairy milk and matcha powder. Drizzle this verdant elixir over the cooled cake, creating a visually enchanting finish.

Savoring the Sublime:

The Vegan Matcha Pound Cake, with its blend of matcha’s healthful vibrancy and the classic charm of a pound cake, beckons the culinary adventurer to a realm of unparalleled satisfaction. Slice into this tranquil creation and indulge in a moment of bliss—a testament to the artistry of vegan baking.

Vegan Matcha Pound Cake


Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons matcha powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 1/2 cups non-dairy milk (such as almond, soy, or oat milk)
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/4 cup applesauce (acts as an egg substitute)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, matcha powder, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the non-dairy milk, oil, applesauce, apple cider vinegar, and vanilla extract.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
  5. Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
  6. Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it in the last few minutes to prevent over-baking.
  7. Cool: Allow the pound cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  8. Optional Glaze: If desired, you can make a simple matcha glaze by mixing powdered sugar with a small amount of non-dairy milk and matcha powder. Drizzle the glaze over the cooled pound cake.
  9. Slice and Enjoy: Once the glaze has set (if you used it), slice the pound cake and enjoy your delicious Vegan Matcha Pound Cake!