Vegan Matcha Pound Cake with Matcha Glaze

This vibrant and flavorful vegan matcha pound cake is infused with the earthy taste of matcha and topped with a sweet matcha glaze. It’s perfect for matcha enthusiasts or anyone looking to try a unique, plant-based dessert.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour (substitute with 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 tbsp unsweetened nondairy milk

For the Glaze:

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

Instructions:

  1. Preheat the oven to 350°F (177°C). Grease and line a loaf pan with parchment paper, leaving tabs for easy removal.
  2. Prepare the vegan buttermilk by adding the apple cider vinegar to the nondairy milk. Let it sit for about 5 minutes to curdle.
  3. In a large mixing bowl, cream together the sugar and coconut cream using a hand mixer or stand mixer until light and fluffy.
  4. Add the vanilla extract and the prepared vegan buttermilk to the creamed mixture. Mix until well combined.
  5. In a separate bowl, sift together the flour, matcha powder, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove the cake from the oven and let it cool in the pan for about 10–20 minutes. Then, transfer it to a cooling rack to cool completely.
  10. Prepare the glaze by whisking together the powdered sugar and matcha powder. Gradually add the nondairy milk until you reach a smooth, pourable consistency.
  11. Once the cake has cooled, drizzle the glaze over the top. Let it set before slicing and serving.

Storage:

Store the cake in an airtight container at room temperature for up to 5 days.

Notes:

  • For a gluten-free version, use a 1:1 gluten-free flour blend.
  • Ensure the matcha powder is of high quality for the best flavor and color.
  • If the glaze is too thick, add more nondairy milk; if too thin, add more powdered sugar.

Enjoy your homemade vegan matcha pound cake!