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.

Vegan Matcha Pound Cake with Lemon IcingVegan Matcha Pound Cake with Lemon Icing

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.

Vegan Matcha Pound Cake with Lemon Icing

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. 

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Vegan Matcha Pound Cake with Lemon Icing

Vegan Matcha Pound Cake with Lemon Icing

  • Author: Abby Thompson
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 8 1x
  • Category: Dessert


Vegan pound cake with flavors of matcha and a vegan lemon icing drizzled on top.



  • 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
  • 12 cups powdered sugar


  1. Preheat oven to 350 degrees F. Grease a loaf pan and set aside.
  2. 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!
  3. 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.