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

Vegan Matcha Pound Cake

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


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


Units Scale



  • 2/3 cup organic powdered sugar
  • 1/2 - 1 tsp matcha powder, to taste
  • 1 - 2 tbsp unsweetened nondairy milk


  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.


  • 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