Heavenly Vegan Matcha Pound Cake: A Green Tea Delight

There’s something magical about the moment when I pull a perfectly baked matcha pound cake from the oven. The enchanting aroma of green tea fills my kitchen, and the slightly domed top showcases a beautiful sage-green crumb that’s just begging to be sliced. Today, I’m sharing my treasured vegan matcha pound cake recipe that took months to perfect.

The Magic of Matcha in Baking

When I first started experimenting with matcha in my baking journey, I discovered that this finely ground green tea powder offers more than just its signature color and flavor. The slight bitterness of matcha creates a sophisticated flavor profile that perfectly balances the cake’s sweetness. Plus, it’s packed with antioxidants and provides a gentle caffeine boost – making it an ideal afternoon treat.

Essential Ingredients

Let me break down the key components that make this vegan pound cake exceptional:

IngredientAmountNotes
High-quality matcha powder3 tablespoonsCeremonial or culinary grade
All-purpose flour2½ cupsOrganic preferred
Plant-based milk1 cupSoy or oat work best
Vegan butter1 cupRoom temperature
Organic cane sugar1½ cupsFinely ground
Aquafaba¾ cupFrom chickpeas
Vanilla extract2 teaspoonsPure, not artificial
Baking powder2 teaspoonsAluminum-free
Salt½ teaspoonFine sea salt

Special Equipment Needed

ItemPurpose
Stand mixer or hand mixerFor creaming butter and sugar
9×5 inch loaf panFor optimal baking
Fine-mesh sieveFor sifting dry ingredients
Kitchen scaleFor precise measurements
Rubber spatulaFor folding and scraping

The Step-by-Step Process

Preparation (20 minutes)

  1. I always start by bringing all ingredients to room temperature. This crucial step ensures even mixing and optimal rise.
  2. Preheat the oven to 350°F (175°C).
  3. Line the loaf pan with parchment paper, leaving overhang for easy removal.
  4. Sift together flour, matcha, baking powder, and salt. This prevents lumps and ensures even distribution.

Making the Batter (25 minutes)

  1. In my stand mixer, I cream the vegan butter and sugar until light and fluffy (about 5 minutes).
  2. While mixing, I whip the aquafaba in a separate bowl until soft peaks form.
  3. Gradually add the whipped aquafaba to the butter mixture.
  4. Alternate adding the dry ingredients and plant milk in three portions.
  5. Finally, fold in vanilla extract.

Baking and Cooling (75 minutes)

  1. Pour the batter into the prepared pan, smoothing the top.
  2. Bake for 60-65 minutes, or until a skewer comes out clean.
  3. Cool in pan for 10 minutes.
  4. Transfer to a wire rack for complete cooling.

Troubleshooting Common Issues

ProblemCauseSolution
Dense textureOvermixingStop mixing once ingredients are just combined
Sunken middleOpening oven doorResist checking before 45 minutes
Cracked topToo high temperatureCalibrate oven with thermometer
Bitter tasteLow-quality matchaInvest in good culinary grade matcha

Storage and Serving Suggestions

  • Storage: Keeps fresh for 3 days at room temperature in an airtight container
  • Refrigeration: Extends life to 1 week
  • Freezing: Up to 3 months when wrapped properly

Perfect Pairings

  • Japanese green tea
  • Plant-based vanilla ice cream
  • Fresh berries
  • Matcha latte
  • Coconut whipped cream

Nutritional Information

NutrientPer Slice (1/12 cake)
Calories285
Protein4g
Carbohydrates42g
Fat12g
Fiber1.5g
Iron2mg
Calcium80mg

Tips for Success

  1. Temperature matters: Room temperature ingredients create a smoother batter.
  2. Don’t overmix: Stop when ingredients are just combined to maintain tenderness.
  3. Quality counts: Premium matcha powder makes a significant difference.
  4. Measure precisely: Baking is a science, so accuracy is crucial.
  5. Check doneness: A skewer should come out clean, but don’t overbake.

Frequently Asked Questions

Q: Can I substitute the aquafaba with another egg replacer?
Yes! I’ve successfully used commercial egg replacers or 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water).

Q: Why did my cake turn brown instead of green?
This usually happens when using low-quality matcha or baking at too high a temperature. I recommend using culinary-grade matcha and checking your oven’s calibration.

Q: How do I prevent my cake from being dense?
The key is proper creaming of the butter and sugar, and careful mixing. I always stop mixing as soon as the ingredients are combined.

Q: Can I make this gluten-free?
Yes! I’ve had success using a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for proper structure.

Q: Why did my cake sink in the middle?
This often happens from opening the oven door too early. I wait until at least 45 minutes before checking doneness.

Recipe Variations

I love experimenting with this base recipe. Here are some successful variations I’ve tried:

  1. Chocolate Marble: Divide batter and add cocoa powder to one half
  2. Citrus Boost: Add orange or yuzu zest to the batter
  3. Berry Beautiful: Fold in fresh raspberries
  4. Nutty Delight: Top with sliced almonds before baking
  5. Glazed Perfection: Drizzle with a simple matcha icing

Health Benefits

While this is still a dessert, the matcha powder provides several health benefits:

BenefitDescription
AntioxidantsRich in catechins
EnergyNatural caffeine boost
FocusL-theanine for mental clarity
MetabolismMay boost fat burning
NutrientsVitamins A, C, E, K, and B-complex

Remember, baking is both an art and a science. Don’t be discouraged if your first attempt isn’t perfect – each time you make this cake, you’ll learn something new about the process. The joy of creating a beautiful, delicious vegan matcha pound cake is worth every minute spent perfecting the technique.

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