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Home » Vegan and Oil-free Recipes

Vegan Matcha Pound Cake

Published: Mar 9, 2020 · Modified: Mar 11, 2022 by 💚 Liz

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Rich, moist, and classic with a twist, my Vegan Matcha Pound Cake is the perfect texture and totally vegan and oil-free! This recipe is super easy but it looks fancy enough to bring to a potluck or serve at a holiday party. The color is perfect for spring, too.

Hey Internet, you know how I'm obsessed with matcha? Well, now I put it in cake!

This vegan pound cake is perfect for St. Patrick's Day, Easter, or really just the very beginning of spring. The trees are starting to bud, the grass is turning green, and my kitchen is too.

I'm kind of addicted to matcha. I'm a tea lover anyway, but matcha is just extra special. If you don't know what matcha is, it's a type of green tea that's powdered, more caffeinated, and with a unique and delicious flavor.

I covered a whole lot about matcha with a special iced matcha latte on a previous blog post if you're interested.

If you're not a fan of matcha, there's an easy way to modify the recipe to just make a regular, delicious pound cake, which I'll explain below (there will also be a note on the recipe card at the bottom).

Anyway, this cake is moist, somewhat dense like most pound cakes, but not at all crumbly or dry. It's easy to make and it feels special enough to serve while entertaining.

I hope you'll make it and enjoy it as much as I do. So let's talk about what you'll need!

Ingredients in Vegan Matcha Pound Cake

This recipe uses unbleached all-purpose flour, but you may be able to sub it for all purpose gluten-free flour if you need to. I generally will use Bob's Red Mill 1:1 Gluten-Free Flour if baking a gluten-free.

You'll obviously need matcha if you want to make a matcha pound cake. No need to use ceremonial grade which can be very expensive--there is a less expensive kind of matcha known as culinary grade.

However, not all culinary grade matcha powders are created equal; some can be quite bitter. I used Aiya Culinary Grade Matcha powder and did not notice any bitterness (you also must be careful to not use too much matcha in your recipe).

If, however, you do not want to use matcha and you just want to make a simple pound cake, you can omit the matcha from the recipe but also reduce the nondairy milk by 2 tablespoons (so you would just use 1 cup nondairy milk) and it will turn out perfectly -- I've tested this.

Also, if you want to make a non-matcha glaze, omit the matcha powder and add an extra teaspoon of powdered sugar to that part of the recipe.

You'll also need some standards like baking powder, salt, vanilla extract, and organic cane sugar. I know, I know--refined sugar?

Well, I tried this recipe with maple syrup and coconut sugar to be refined sugar-free, but it turned out not-so-green. So if you're OK with a darker batter, go ahead and use those (I did ¾ cup coconut sugar and ¼ cup maple syrup).

To keep this recipe oil-free, I used coconut cream in place of plant-based butter. Coconut cream is the thicker cousin of coconut milk. You can usually find it canned in the international aisle, usually right next to the canned coconut milk.

Making Vegan Buttermilk

Finally, I made a buttermilk substitute by mixing unsweetened nondairy milk (any will work) with a little apple cider vinegar and I let it curdle for about 5 minutes while I mixed my other ingredients. You can also use lemon juice in place of the vinegar.

The glaze is just made from powdered sugar, a little more matcha powder, and a little nondairy milk. It's completely optional if you're watching sugar.

Now let's talk about how simple it is to throw it all together!

How to Make Vegan Matcha Pound Cake

This is a super easy recipe--you only need one bowl to mix everything in and the pan to bake it!

Getting your Pan and Oven Ready

So first, preheat your oven to 350 degrees Fahrenheit or 177 degrees Celsius and add the apple cider vinegar to your nondairy milk, letting it curdle for about 5 minutes -- it will separate, but just whisk it back together when you're ready to use it.

Prepare your loaf pan. Either use a little coconut cream to grease the pan (rub it with your fingers, kind of like shortening) or take a piece of parchment paper and line the longer end of the inside of the pan, leaving tabs sticking up (as shown in my lentil quinoa loaf recipe (internal link).

Mixing Everything Together

Cream together the sugar and coconut cream with a hand mixer. You can also just use a wooden spoon, but it's quite a bit easier with even a hand mixer, which not too expensive.

Now add the dry ingredients: flour, salt, baking powder, matcha. Please sift your flour. It makes a much smoother batter and a more moist cake (since there won't be clumps of dry flour!).

I just use a fine mesh strainer, but there's also flour sifters you can pick up inexpensively.

Now stir until everything is just combined and transfer your batter into your loaf tin. Bake for 50 - 55 minutes at 350 degrees Fahrenheit or 177 degrees Celsius, or until an inserted toothpick comes out clean.

Removing and Glazing the Pound Cake

Let it cool for about 10 minutes, then run a butter knife around the inside edges of the pan. Carefully flip the cake upside down onto a cooling rack. Once outside the pan, flip it once more so it's right side up and let it cool completely before glazing.

Once the cake is cooled, mix together the ingredients for the glaze. I would sift the powdered sugar, too.

Add the nondairy milk just a little a time--it's very easy for the glaze to get too thin.

Transfer the cake to a large plate or piece of parchment to catch spills. Pour it over the cake and let it set before slicing. Enjoy!

Anything else?

I love eating this cake on its own, but it would be extra decadent with a scoop of vegan ice cream, or healthier with banana nice cream. You could also enjoy it as a vessel for almond butter, vegan cream cheese, or with a nice cold glass of nondairy milk.

As always, I hope you love this recipe!

Let me know in the comments below if you make it, tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)

Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!

<3

Liz

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Green matcha pound cake on a gray stone slab and plate with slice and fork

Vegan Matcha Pound Cake


★★★★★

5 from 20 reviews

  • Author: Liz Madsen
  • Total Time: 1 hour
  • Yield: 10 slices 1x
  • Diet: Vegan
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Description

Rich, moist, and classic with a twist, this delicious pound cake is the perfect texture and totally vegan and oil-free! This recipe is super easy but it looks fancy enough to bring to a potluck or serve at a holiday party. The color is perfect for spring, too. Vegan, Oil-free, Nut-free, Soy-free, can be Gluten-free


Ingredients

Units Scale

Ingredients

  • 2 cups all purpose flour (sub. 1:1 gluten-free flour if needed)
  • 2 tbsp matcha powder
  • 2.5 tsp baking powder
  • ¼ tsp salt
  • 1 cup organic cane sugar
  • ½ cup coconut cream
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 cup + 2 tablespoon unsweetened nondairy milk

Glaze

  • ⅔ cup organic powdered sugar
  • ½ - 1 teaspoon matcha powder, to taste
  • 1 - 2 tablespoon unsweetened nondairy milk

Instructions

  1. Preheat your oven to 350 degrees F or 177 degrees C.
  2. Add the apple cider vinegar to your nondairy milk, letting it curdle for about 5 minutes -- it will separate, but just whisk it back together when you're ready to use it.
  3. Prepare your loaf pan. Either use a little coconut cream to grease the pan (rub it with your fingers, kind of like shortening) or take a piece of parchment paper and line the longer end of the inside of the pan, leaving tabs sticking up (as shown in my lentil quinoa loaf recipe).
  4. Cream together the sugar and coconut cream with a hand mixer or a stand mixer. You can also just use a wooden spoon, but it is easier with a mixer. Add the non dairy milk and apple cider vinegar mixer now.
  5. Now add the dry ingredients: sifted flour, baking powder, salt, and matcha powder. Stir until everything is just combined and transfer your batter into your loaf tin.
  6. Bake for 50 - 55 minutes at  350 degrees Fahrenheit or 177 degrees Celsius, or until an inserted toothpick comes out clean.
  7. Let it cool for about 10 minutes, then run a butter knife around the inside edges of the pan. Carefully flip the cake upside down onto a cooling rack. Once outside the pan, flip it once more so it's right side up and let it cool completely before glazing.
  8. Once the cake is cooled, mix together the ingredients for the glaze. I would sift the powdered sugar, too.
  9. Add the nondairy milk just a little a time--it's very easy for the glaze to get too thin.
  10. Transfer the cake to a large plate or piece of parchment to catch spills. Pour it over the cake and let it set before slicing. Enjoy!
  11. Store in an airtight container for up to 5 days.

Notes

  • If you do not want to use matcha and you just want to make a simple pound cake, you can omit the matcha from the recipe but also reduce the nondairy milk by 2 tablespoons (so you would just use 1 cup nondairy milk) and it will turn out perfectly -- I've tested this. Also, if you want to make a non-matcha glaze, omit the matcha powder and add an extra  teaspoon of powdered sugar to that part of the recipe.
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Snack

Keywords: Vegan, Oil-free, Nut-free, Soy-free, Cake, Matcha, Green Tea

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Comments

  1. Esther Sapperstein

    March 11, 2020 at 11:50 am

    So beautiful! And so moist and tender. Would make a great addition to St. Patrick Day party!

    ★★★★★

    Reply
  2. Jessica Medina

    March 17, 2020 at 9:03 pm

    Making this right now. Please consider editing the recipe. There's no mention as of when to add the vanilla and the milk with apple cider vinegar. I used my discretion but I'm not a baker. Hopefully it turns out ok.

    Reply
    • 💚 Liz

      March 17, 2020 at 10:12 pm

      Add it before you add the dry ingredients. Fixing that right now!

      Reply
  3. Danielle

    April 05, 2020 at 9:53 pm

    This is so beautiful and vibrant! Sounds like a delicious recipe!

    ★★★★★

    Reply
  4. Erika

    April 05, 2020 at 10:48 pm

    What a gorgeous cake and great use of matcha. I'm pinning for later!

    ★★★★★

    Reply
  5. Janelle

    April 05, 2020 at 11:11 pm

    Hey Liz,
    I love matcha and making a pound cake out of it is fabulous, I love the colour and the moistness of this cake.

    ★★★★★

    Reply
  6. Mama Maggie's Kitchen

    April 06, 2020 at 10:18 am

    I never had a Matcha pound cake before. But this Vegan Matcha Pound Cake of yours looks really mouthwatering and no doubt, delicious. I love that this is vegan and oil free. Thanks for sharing!

    ★★★★★

    Reply
  7. Cookilicious

    April 06, 2020 at 4:58 pm

    You got me drooling..love that green color

    ★★★★★

    Reply
  8. Gabby

    April 14, 2020 at 3:49 am

    This is the best pound cake I have ever had. I NEVER write reviews but thought this was necessary. My family is buying more ingredients for me to make them one. It was so good I only took them a slice each :)

    ★★★★★

    Reply
  9. Cassie

    April 24, 2020 at 9:14 pm

    Can this recipe be made with almond flour or spelt flour instead of all purpose?

    Reply
    • 💚 Liz

      April 24, 2020 at 10:49 pm

      For the spelt flour, increase the amount of flour by 15% and it should work. It has a lower gluten content and does not retain as much moisture. Stir it gently. You may have more luck doing 50/50.

      Reply
  10. Carolina Perez

    April 30, 2020 at 4:56 pm

    Made this for my sister’s bday!! Was so delicious and moist! Would make it a million times more! The glaze was the perfect touch.

    Reply
  11. Dani perez

    April 30, 2020 at 4:58 pm

    Love this cake!! Was so delicious and moist! Would make over and over again

    ★★★★★

    Reply
  12. Lillian Pretter

    May 06, 2020 at 11:17 am

    Lovely flavor--such a nice change from the usual stuff. And really pretty, too. It will be the star of next year's St. Patrick's Day party.

    ★★★★★

    Reply
  13. Paphapinn

    May 26, 2020 at 11:24 am

    Hi,
    What can I sub for coconut cream? Greek yogurt ?

    Reply
    • 💚 Liz

      May 26, 2020 at 4:27 pm

      That might work. Vegan butter will definitely work.

      Reply
      • Jacquie

        May 21, 2021 at 8:39 pm

        I don't have coconut cream, how much vegan butter would I use in its place to make this lovely vegan cake?

        Reply
        • 💚 Liz

          May 21, 2021 at 10:28 pm

          Hi! It should work. Sub is one to one.

          Reply
          • Jacquie

            May 23, 2021 at 7:25 pm

            Thank you, I will try to make it today (if my almost-toddler lets me.. LOL)

  14. Angela

    May 30, 2020 at 10:29 am

    Perfect first time! Family loved it, vegan or otherwise. Thank you for sharing! ❤️

    ★★★★★

    Reply
  15. Janira

    June 12, 2020 at 11:48 am

    This is the best matcha cake I have ever tried. I love that you don't need a lot of ingredients, I forgot to put the vanilla extract but still it tastes amazing. I will definitely make it again.

    ★★★★★

    Reply
  16. Malti

    June 22, 2020 at 11:08 pm

    Do you have this recipe in grams ? If yes could you please kindly share it.

    Reply
    • 💚 Liz

      June 26, 2020 at 5:11 pm

      At this time I do not. However, given the success of this recipe, I plan to take more photos of this dish for my social media. I will definitely grab those measurements when I do this in the next few weeks!

      Reply
  17. Sophie MArkovic

    August 19, 2020 at 7:43 pm

    Super good and soft and moist, I love the color! If you use smaller loaf pans the baking time is still 55 minutes!!

    ★★★★★

    Reply
  18. Megan

    August 20, 2020 at 12:27 pm

    What could be used in place of coconut cream? Like vegan butter? I understand it would have oil then.

    Reply
    • 💚 Liz

      August 21, 2020 at 8:49 pm

      Hi Megan, yes I think it would work great with vegan butter! I understand that Earth Balance and Miyoko's are great vegan butters for baking, if you have access to those. Please let me know how it turns out! Thanks!

      Reply
      • Connie Leung

        December 04, 2020 at 1:31 pm

        Hello Liz,

        Would I be able to sub the coconut cream w Greek yogurt or a thick Greek yogurt-like coconut yogurt?

        Thanks!

        Reply
        • 💚 Liz

          December 04, 2020 at 2:46 pm

          I think it would very likely work, especially the coconut based yogurt. Let us know how it turns out!

          Reply
  19. Jill

    September 11, 2020 at 6:52 pm

    Made this recipe this afternoon and it was delicious! Love the color!

    ★★★★★

    Reply
  20. NC

    February 15, 2021 at 12:50 am

    Made this yesterday for my husband's birthday. Perfect, not too sweet. Ours wasn't as bright green as yours but it was delicious. I loved that it tasted like matcha.
    I ended up using some of the coconut cream to make a whipped topping--wonderful! Got even tastier the next day.

    ★★★★★

    Reply
  21. Kigia

    March 17, 2021 at 2:55 pm

    love how this only has a few ingredients and takes little time to prepare!! will probably keep making it. thanks for the recipe 💚

    ★★★★★

    Reply
  22. Sophia's Bake

    March 26, 2021 at 8:37 am

    So easy to make, put twice as much matcha in my cake (because a love it) and sandwiched the sponge between two layers of coconut cake - the matcha sponge still shined!! Lovely recipe and one for keeping :)

    ★★★★★

    Reply
  23. Carmen Lopez

    March 31, 2021 at 2:34 pm

    I made this once and it was just a total hit. I put coconut flakes on top before baking instead of using the icing and it was soooo good. This recipes going in the books! Perfect for a snack alongside a nice cup of coffee or tea. If you’re looking for a sign to make this, here it is!

    ★★★★★

    Reply
  24. Rachel

    May 17, 2021 at 9:09 pm

    This is so delicious and simple once you find where the matcha is in your grocery store 😊

    ★★★★★

    Reply
  25. Isabelle

    June 04, 2021 at 10:01 am

    I made this with hojicha (roasted green tea powder, similar to matcha but a bit nuttier) and it was AMAZING. Thank you!

    ★★★★★

    Reply
  26. Felicia Teng

    July 31, 2021 at 7:19 am

    I baked this insanely beautiful Matcha pound cake with high grade Aoarashi Matcha and light brown sugar, and it came out a darker shade of green but is still as appetising as expected! Every bite of the cake you can taste a hint of fragrant coconut from the coconut cream hidden in the thick Matcha flavour ❤️ Thank you for the recipe!

    ★★★★★

    Reply

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About Liz

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Hi, I'm Liz!

I develop whole food plant based vegan recipes that are oil-free, (mostly) gluten-free, easy, healthy, and budget-friendly. My husband and I created Zardyplants to share our fun, delicious food with the world. But what does the name Zardyplants even mean?

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