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:
Ingredient | Amount | Notes |
---|---|---|
High-quality matcha powder | 3 tablespoons | Ceremonial or culinary grade |
All-purpose flour | 2½ cups | Organic preferred |
Plant-based milk | 1 cup | Soy or oat work best |
Vegan butter | 1 cup | Room temperature |
Organic cane sugar | 1½ cups | Finely ground |
Aquafaba | ¾ cup | From chickpeas |
Vanilla extract | 2 teaspoons | Pure, not artificial |
Baking powder | 2 teaspoons | Aluminum-free |
Salt | ½ teaspoon | Fine sea salt |
Special Equipment Needed
Item | Purpose |
---|---|
Stand mixer or hand mixer | For creaming butter and sugar |
9×5 inch loaf pan | For optimal baking |
Fine-mesh sieve | For sifting dry ingredients |
Kitchen scale | For precise measurements |
Rubber spatula | For folding and scraping |
The Step-by-Step Process
Preparation (20 minutes)
- I always start by bringing all ingredients to room temperature. This crucial step ensures even mixing and optimal rise.
- Preheat the oven to 350°F (175°C).
- Line the loaf pan with parchment paper, leaving overhang for easy removal.
- Sift together flour, matcha, baking powder, and salt. This prevents lumps and ensures even distribution.
Making the Batter (25 minutes)

- In my stand mixer, I cream the vegan butter and sugar until light and fluffy (about 5 minutes).
- While mixing, I whip the aquafaba in a separate bowl until soft peaks form.
- Gradually add the whipped aquafaba to the butter mixture.
- Alternate adding the dry ingredients and plant milk in three portions.
- Finally, fold in vanilla extract.
Baking and Cooling (75 minutes)
- Pour the batter into the prepared pan, smoothing the top.
- Bake for 60-65 minutes, or until a skewer comes out clean.
- Cool in pan for 10 minutes.
- Transfer to a wire rack for complete cooling.
Troubleshooting Common Issues
Problem | Cause | Solution |
---|---|---|
Dense texture | Overmixing | Stop mixing once ingredients are just combined |
Sunken middle | Opening oven door | Resist checking before 45 minutes |
Cracked top | Too high temperature | Calibrate oven with thermometer |
Bitter taste | Low-quality matcha | Invest 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
Nutrient | Per Slice (1/12 cake) |
---|---|
Calories | 285 |
Protein | 4g |
Carbohydrates | 42g |
Fat | 12g |
Fiber | 1.5g |
Iron | 2mg |
Calcium | 80mg |
Tips for Success
- Temperature matters: Room temperature ingredients create a smoother batter.
- Don’t overmix: Stop when ingredients are just combined to maintain tenderness.
- Quality counts: Premium matcha powder makes a significant difference.
- Measure precisely: Baking is a science, so accuracy is crucial.
- 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:
- Chocolate Marble: Divide batter and add cocoa powder to one half
- Citrus Boost: Add orange or yuzu zest to the batter
- Berry Beautiful: Fold in fresh raspberries
- Nutty Delight: Top with sliced almonds before baking
- Glazed Perfection: Drizzle with a simple matcha icing
Health Benefits
While this is still a dessert, the matcha powder provides several health benefits:
Benefit | Description |
---|---|
Antioxidants | Rich in catechins |
Energy | Natural caffeine boost |
Focus | L-theanine for mental clarity |
Metabolism | May boost fat burning |
Nutrients | Vitamins 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.