If you’re like me, you find something new/exciting/interesting, binge on it, then kind of forget about it for a few months until coming back around and realizing ‘HEY this {insert cool thing here} was so awesome, why did I stop with it?!’. For me, matcha has been like that for the last few months, and there are so signs of it letting up anytime soon. I’ve made
countless homemade almond milk matcha lattes (do you want the recipe? It’s so easy!) and even put my favorite green tea powder in a smoothie. Needless to say, I’ve found my current food obsession in matcha and I’m going to keep on keepin’ on with it.
I know that usually green baked goods freak people out, like they expect spinach to be lurking in there somewhere or it’s a secretly healthy/sugar free/ no anything baked good, but I can promise that this vegan matcha pound cake is none of those things! I took my original pound cake recipe and modified it to fit with more of the matcha green tea flavors, upping the sugar and decreasing the amount of tofu so the resulting cake wouldn’t be overpowered by the matcha. The super easy lemon and almond milk icing is a breeze to whisk together and perfectly compliments the flavors of green tea in the matcha pound cake. A note on the bread itself, it will rise during baking, then fall a bit as it cools, so don’t be too concerned! By nature, pound cake is denser and has a tendency to do this, so if it bothers you, just drizzle on more of the lemon icing and call it a day. Icing fixes all ailments, that’s my motto and I’m sticking to it.
A note on matcha: I don’t pretend to be an expert on matcha because I know there are several layers of knowledge around what determines what is good, quality, etc. But my advice is to do a bit of research and find a high quality matcha powder with good flavor. Just do your homework!
This post was sponsored by Aiya Matcha. Thanks for supporting the brands that make running this space possible! I actually do love their matcha so it’s a win win that they have a wonderful product too.Â
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Vegan Matcha Pound Cake with Lemon Icing
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 8 1x
- Category: Dessert
Description
Vegan pound cake with flavors of matcha and a vegan lemon icing drizzled on top.
Ingredients
- 3/4 cup coconut oil
- 1 1/2 cups cane sugar
- 1/2 package silken tofu (3.5 oz, it varies, but mine was about 7 oz.)
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon Aiya Cooking Grade Matcha
- 3/4 cup almond milk
- For the lemon icing:
- Juice and zest of 1 lemon
- 2 tablespoons almond milk
- 1–2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan and set aside.
- In the bowl of a stand mixer fitted with a paddle, cream together the coconut oil and cane sugar on medium until fairly smooth. Add the tofu and vanilla extract and continue to mix until tofu is incorporated. Add in the flour, salt, baking powder, and matcha green tea powder, mix until incorporated. Add in the almond milk and mix until batter looks smooth. Transfer batter to the greased loaf pan and bake for 45 mins to an hour. Check after 45 mins, if a knife comes out of the middle clean, it’s done!If not, keep going!
- To make the icing: Once the cake has cooled, whisk together the icing ingredients, starting with just 1 cup of powdered sugar. If the icing is too runny, add more until it reaches a fairly thick consistency.
Liz @ Floating Kitchen says
I like green baked good – but maybe I’m a hippie or something. :-). Ready for this: I’ve never had matcha. Eeek! I’m embarrassed to admit that! I see it everywhere in all these amazing, drool-worthy recipes. Yet here I am. Matcha-less. I need to fix that ASAP!
The Frosted Vegan says
I’m glad I’m not the only one then 🙂 I can’t believe you haven’t had matcha, ahh!!
Leah M @ love me, feed me says
Love matcha and have been wanting to make your poundcake recipe for ages, so this is perfect!! Gorgeous photos too (as always)!!
The Frosted Vegan says
Thanks dear! It’s a winner 🙂
Medha @ Whisk & Shout says
I want your almond milk matcha latte recipe, please! Sounds so yum, as does this matcha pound cake- delicious 🙂
The Frosted Vegan says
I think it will be coming soon!!
Sara @ Cake Over Steak says
I’ve been getting into matcha lately too!!! I still don’t know if I can handle a matcha latte … Tried that once a few years ago and hated it. But I should revisit it. I would love to hear your recipe for a homemade one … mainly: do you use that fancy whisk thing when you make it? This pound cake sounds bomb too!
The Frosted Vegan says
I don’t, I haven’t quite committed to that level 🙂 I’m thinking about posting the latte recipe, so it may be coming soon!
Megan - The Emotional Baker says
I’ve been dying to bake with Matcha! Maybe (just maybe) I’ll finally get around to it. This loaf sounds and looks fabulous 🙂
The Frosted Vegan says
I highly recommend it, it’s so good!
Amanda Paa says
i always think baked goods with matcha look so beautiful! and your pound cake is definitely a stunner. that icing just seals the deal. good advice on the fact that pound does fall a little, but no biggie with an extra drizzle! xo
The Frosted Vegan says
I agree, extra icing always fixes everything, right? Hope you are having a lovely trip dear! xo
Erica says
Abby this is so beautiful! I just bough a ton of matcha and this is on my list of baked goods to test out in the near future 🙂 Love it!!!!
The Frosted Vegan says
Oh I hope you love it Erica!! 🙂
Grace | eat, write + explore says
This looks so delicious! I’m a sucker for all things matcha so I’ll definitely be adding this to my list to try!
Heart of a Baker says
Enjoy Grace! Matcha has become a fast favorite around here!
Jen says
This recipe looks amazing! Maybe I’ll buy some matcha powder tomorrow 😉
Heart of a Baker says
It’s so good! Hope you enjoy it!
Julie says
I’m in the middle of making this cake right now and was wondering if the 1/2 package of tofu you used was 7 oz or the whole package itself was 7 oz and you halved that? as in 3.5 oz of tofu….
Heart of a Baker says
It is 3.5 oz, half of a 7 oz package.
Abbie says
Does the coconut oil need to be melted? 🙂
Heart of a Baker says
Yes, it does!