Description
This Vegan Matcha Pound Cake is a delightful, fluffy treat infused with earthy matcha green tea flavor. Perfectly moist and tender, it's made with wholesome, plant-based ingredients including unsweetened nondairy milk and coconut cream. Topped with a smooth matcha glaze, this cake is ideal for those seeking a dairy-free, vegan dessert that’s both elegant and simple to prepare.
Ingredients
Dry Ingredients
- 2 cups all purpose flour (substitute 1:1 gluten-free flour if needed)
- 2 tbsp matcha powder
- 2.5 tsp baking powder
- 1/4 tsp salt
- 1 cup organic cane sugar
- 2/3 cup organic powdered sugar (for glaze)
- 1/2 - 1 tsp matcha powder (for glaze, to taste)
Wet Ingredients
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup + 2 tbsp unsweetened nondairy milk (divided for batter and glaze)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the pound cake.
- Prepare Buttermilk Substitute: Add the apple cider vinegar to the nondairy milk and let it curdle for about 5 minutes. It will separate but whisk it gently before using to mimic buttermilk.
- Prepare Loaf Pan: Grease the loaf pan by rubbing coconut cream over it or line it with parchment paper along the longer sides, leaving tabs to easily remove the cake later.
- Cream Sugar and Coconut Cream: Using a hand or stand mixer, cream together the organic cane sugar and coconut cream until smooth and fluffy. Alternatively, use a wooden spoon, though a mixer works best.
- Add Wet Ingredients: Mix in the prepared nondairy milk and apple cider vinegar mixture along with vanilla extract into the creamed sugar and coconut cream.
- Combine Dry Ingredients: Sift together the flour, baking powder, salt, and matcha powder. Gradually add these dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Transfer and Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes at 350°F (177°C), or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes. Then, run a butter knife around the edges to loosen it, flip the cake onto a cooling rack using parchment tabs or carefully remove it, flip it right-side up, and allow it to cool completely before glazing.
- Prepare Matcha Glaze: Sift the powdered sugar and matcha powder into a bowl. Gradually add 1 to 2 tablespoons of nondairy milk a little at a time, stirring until you reach a smooth, pourable consistency for the glaze.
- Glaze the Cake: Place the cake on a large plate or parchment to catch any drips. Pour the matcha glaze evenly over the cake and allow it to set before slicing.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- You can substitute gluten-free flour 1:1 if you require a gluten-free version.
- Ensure not to overmix the batter to keep the pound cake light and tender.
- If coconut cream is not available, full-fat coconut milk refrigerated overnight works as well by scooping the thick cream at the top.
- The glaze consistency is key; start with less nondairy milk and add more slowly to avoid it becoming too runny.
- This cake pairs excellently with a cup of green tea or black coffee.
