• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef JA Cooks
  • Recipes
  • About
  • Contact
  • 日本語
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Shop
  • 日本語
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Desserts » Vegan Matcha Pound Cake

    Vegan Matcha Pound Cake

    Apr 18, 2021 by Chef JA · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    A moist and flavorful vegan matcha pound cake with the aroma of matcha. It's just mixing and baking, a super easy cake that anyone can make without failure.

    Vegan Matcha Pound Cake

    Vegan matcha pound cake, a beautiful cake that comforts you with the flavor of matcha. No butter or eggs required, but it has a moist and fluffy finish.

    Instead of butter, we use sesame oil, and instead of egg, we use baking powder. We use maple syrup for sweetness.

      This recipe is for you if:
    • You love matcha desserts
    • You are looking for a matcha cake recipe
    • You are looking for an easy vegan cake

    This is a nice treat not only for vegans but also for those who are not good at the richness of butter and white sugar's strong sweetness.

    Besides recipes, I will show you the ingredients and baking equipment I use, so if you are interested, please continue.

    If you want to check the recipe right now, go ahead and jump to the recipe from the link below.

    Jump to:
    • About this recipe
    • Easy Pound Cake Recipe
    • 📋Ingredients
    • 🥣 Baking Equipment
    • 🔪Instructions
    • Storage
    • Vegan Matcha Pound Cake with Azuki
    • Variations
    • Thanks For Stopping By
    • 📖 Recipe
    • 💬 Comments

    About this recipe

    • Vegan cake using matcha powder
    • Require only 6 ingredients
    • Baking time:50 minutes
    • An easy and simple recipe

    Easy Pound Cake Recipe

    General ingredients for pound cake are butter, white sugar, eggs, and flour. It is called pound cake because each ingredient use one pound (about 450g).

    And how to make it requires a lot of steps. Have butter at room temperature, beat it and add egg one at a time, add sugar and flour gradually...but I like simple and easy steps.

    This vegan matcha pound cake is not technically a pound cake, but the taste is similar and easy to make.

    Mix the liquid, sift the flour, mix and bake. Because it is made in three steps, even a beginner baker can make a delicious cake with no fail.

    📋Ingredients

    Here are the ingredients (amounts are in the recipe card below).

    Ingredients for Vegan Matcha Pound Cake
    • Soy Milk: Please pick soy milk made from non-GMO soybeans, and the one no flavor nor sugar is added. Soy milk is cheap and easy to get in Japan, so I use it for cooking and baking all the time, but If you don't consume soy milk, you can substitute it with your favorite milk, such as almond mil, oats milk.
    • Oil: I use taihaku sesame oil for baking sweets. This particular sesame oil is squeezed raw, so it does not have the color and aroma compared to common sesame oil (squeeze after roasting). It makes the dough fluffy and does not become greasy over time. You can substitute it with oil that doesn't have a strong flavor if you can't find it.
    • Maple Syrup: Any maple syrup is ok. I prefer to purchase a large bottle (1L size), then make cakes many times! You can substitute it with honey.
    • Flour: You can use all-purpose flour or Cake flour.
    • Baking Powder: I recommend aluminum-free baking powder. It is said that aluminum can cause harm to children's health, so you should avoid it as much as possible.
    • Matcha Powder: Please see below.

    Matcha Powder

    matcha powder

    You might be able to find matcha powder for tea ceremony training or desserts, and both are OK.

    You only use a tiny amount per each, so a small package is good enough for making desserts.

    There is also matcha powder with chlorella. It gives a clearer green color, so if you want a beautiful finished color, matcha with chlorella would be perfect.

    So far, I have shown you all the ingredients. If you have any questions about unfamiliar stuff, please feel free to comment in the section below.

    🥣 Baking Equipment

    Tools for Vegan Matcha Pound Cake

    Having practical equipment is very important. Please read through for a brief explanation of each item.

    • Spatula: A spatula is an essential tool to mix ingredients. This particular spatula has a firm tip, so it's easy to scrape the dough from the bowl.
    • Whisk: It's easy to use a whisk to blend liquid ingredients.
    • Strainer: A strainer with a handle is easy to sift dry ingredients.
    • Cake Pan: I use a rectangle cake pan (18cm/7inch). This loaf pan seems like a similar size in the picture, but you can use a round pan or square pan.
    • Mixing Bowl: Deep and large-sized mixing bowl is good so that the flour does not scatter when mixing.
    • Parchment paper: Parchment paper is placed in a cake pan.

    That's it. Hope you have similar equipment at home then you can start cooking right now!

    🔪Instructions

    I will walk you through how to make it step by step. You can also watch this video.

    Firstly, preheat oven at 180C/356F.

    How To Make Vegan Matcha Pound Cake - Step by Step
    1. Mix liquid ingredients: Put soy milk, oil, and maple syrup in a bowl and mix with a whisk until well blended.
    2. Add dry ingredients: Place a strainer on top of the bowl, add flour, baking powder, and matcha powder.
    3. Shift dry ingredients:
    4. Mix all the ingredients: Mix them with a spatula. If you mix too much, the cake will be firm and won't be fluffy, so be careful not to mix too much.
    How To Make Vegan Matcha Pound Cake - Step by Step
    1. Pour the dough into a cake pan: Place parchment paper into a cake pan and pour the dough. Hold both ends of the cake pan and release air.
    2. Score the surface: Score the surface with a knife or skewer.
    3. Bake: Place in a 180C/356F oven and bake for 35-40 minutes.
    4. Check if it's baked: Put a skewer in the middle and if the dough does not stick, it is done. A delicious matcha pound cake is ready!
    Vegan Matcha Pound Cake

    Isn't it so easy? ! Once you get used to it, you can set it in the oven in less than 10 minutes.

    After baking, remove the whole parchment paper and put it on a cooling rack to cool it down. It is difficult to cut when it is hot, so please wait for some time.

    Storage

    Store at room temperature for about 5 days.

    It is safe to keep it in the fridge during the hot season. Although it will get dry, if you warm it in the microwave for about 20 seconds at 600w, it will get fluffy again.

    You can also keep it in the freezer. Wrap each piece in plastic wrap and store it in the freezer. It will last about one month.

    Thaw at room temperature or microwave it before eating it.

    Vegan Matcha Pound Cake with Azuki

    Vegan Matcha Pound Cake with azuki

    The picture above is mixed with azuki (Red Beans Paste).

    Matcha and azuki match very well. You can add 1 or 2 tbsp of azuki according to your taste. The cake won't be too sweet with that portion.

    Also, the color is darker as one more matcha powder is added. If you want to fully enjoy the flavor of matcha, adding an extra teaspoon of matcha powder to this recipe will make such a bright green.

    Do you like to tweak to your taste? Then go ahead and make your original matcha pound cake!

    Variations

    Let's change up some ingredients and bake the varieties of cake. Here are some ideas.

    • Basic pound cake: If you omit matcha powder, it will be a plain cake.
    • Cacao pound cake: Change matcha powder into cacao powder and mix in some chocolate chips.
    • Banana almond pound cake: Mash one banana and mix in, then top with sliced almond.
    • Blueberry pound cake: Mix in blueberries.

    You can add your favorite dried fruits and nuts and enjoy the variety!

    Thanks For Stopping By

    This is a super easy, super simple, vegan matcha cake. If you love matcha, you will love it for sure!

    I hope this recipe is helpful.

    Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!

    Also feel free to leave comments if you have any questions. I love hearing from you!

    Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

    Print

    📖 Recipe

    clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
    Vegan Matcha Pound Cake

    Vegan Matcha Pound Cake

    ★★★★★ 5 from 3 reviews
    • Author: Chef JA
    • Prep Time: 10
    • Cook Time: 40
    • Total Time: 50 minutes
    • Yield: 8 slices 1x
    • Category: Dessert
    • Method: Bake
    • Cuisine: Japanese
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    A moist and flavorful vegan matcha pound cake with the aroma of matcha. It's just mixing and baking, a super easy cake that anyone can make without failure.


    Ingredients

    Scale
    • A 50g Oil (56ml)
    • A 70g Maple Syrup (56ml)
    • A 140g Soy Milk (133ml)
    • B 200g All-purpose flour or Cake flour (360ml)
    • B 2 tsp Baking Powder
    • B 2 tsp Matcha Powder

    Instructions

    1. Preheat oven: Preheat oven at 180C/356F.
    2. Put wet ingredients: Put A ingredients into a bowl and mix.
    3. Add dry ingredients: Place a strainer on the bowl, add B ingredients, sift them, and mix.
    4. Pour the dough into a cake pan: Place parchment paper in a cake pan and pour it into it.
    5. Bake: Score the surface with a knife and bake for 35-40minutes at 180C/356F.

    Notes

    • Equipment: Loaf pan (18cm/7 inch), spatula, whisk, strainer, mixing bowl, parchment paper.
    • Storage: It will last for 5 days at room temperature and one month in the freezer.
    • Substitute: You can substitute soy milk with your favorite milk, such as oat milk and almond milk. You can use oil that doesn't have a strong smell.
    • If you mix too much in step 3, the cake will be firm and won't be fluffy, so be careful not to mix too much.

    Keywords: vegan matcha pound cake

    Did you make this recipe?

    Tag @chefjacooks on Instagram and hashtag it #chefjacooks

    More Matcha Recipes You Might Like

    • Vegan matcha cookies
    • Vegan matcha anko muffins

    *Recipe Update 20.06.11 : amounts and baking time is updated

    Recent Posts

    napa cabbage rolls in a bowl
    Japanese napa cabbage miso stir-fry
    Japanese napa cabbage coleslaw
    fluffy tamagoyaki(Japanese omelette)
    米粉と豆乳のパンケーキ
    daikon salad

    See More→

    Previous Post: « Easy Canned Mackerel Omelet
    Next Post: Shiitake Kombu Dashi (Japanese Vegan Dashi) »

    Reader Interactions

    Comments

    1. jaime

      June 06, 2020 at 10:37 pm

      OMG baking powder 6 table spoons ! loaf is just growing out of the oven....
      This is crazy....

      Reply
      • Chef JA

        June 07, 2020 at 4:06 am

        Thanks for making, Jaime! I just realized that the recipe is wrong:( Baking powder is 2 tsp not 2 TBSP.That's crazy amount! Sorry about your cake but hope you will try again!

        Reply
    2. Adriana

      June 23, 2020 at 1:20 pm

      Hi ! Matcha powder is 2 tsps or 2 TBPs ?? I’m gonna try on friday

      Reply
      • Chef JA

        June 23, 2020 at 2:23 pm

        Hi Adriana, it's 2 teaspoons! I hope you will love it!

        Reply
    3. Nayeon

      September 21, 2020 at 3:35 am

      I just tried this recipe and the pound cake came out so yummy! I didn't have oil so I used butter, and I made matcha glaze to drizzle on top. It's amazingly soft and scrumptious. Thank you so much for sharing this recipe!

      ★★★★★

      Reply
      • Chef JA

        September 21, 2020 at 9:42 am

        Hi Nayeon!, Matcha glaze sounds pretty good! Thanks for trying my recipe:)

        Reply
    4. Hannah

      October 07, 2020 at 1:11 am

      hii i'd like to try your recipe.. but i dont have a raw sesame oil in my country.. can virgin coconut oil can replace it? and can i use almond milk instead of soy? Thank you so much!

      Reply
      • Chef JA

        October 07, 2020 at 4:31 am

        Hi Hannah, Thanks for visiting my site! Yes, you can use both coconut oil and almond milk. Please give me a feedback if you make it!

        Reply
    5. Eleanor

      November 14, 2020 at 5:22 am

      Is the oil in mls?

      Reply
      • Chef JA

        November 16, 2020 at 5:33 am

        Hi Eleanor, oil is 56ml in this recipe. By the way, maple syrup is 56ml and soy milk is 147ml. I will add these in the recipe. Thanks for your question!

        Reply
    6. Jen

      March 22, 2021 at 5:53 am

      I just tried this today and wow!! Absolutely loved it an totally recommend. I didnt follow the recipe completely but it came out so cakey and nice. I would recommend putting in some vegan white chocolate!

      ★★★★★

      Reply
      • Chef JA

        March 22, 2021 at 9:37 am

        That white chocolate sounds so yummy! Thank you so much for trying my recipe!

        Reply
    7. Derek

      April 15, 2021 at 7:22 pm

      I like how simple it is . Many vegan recipe call for lots of ingredients.

      ★★★★★

      Reply
      • Chef JA

        April 15, 2021 at 7:33 pm

        Thank you so much for your comment! I like a simple recipe. Glad you like it too!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Welcome to Chef JA Cooks!

    Hi, I'm Juri, mama to two energetic children and passionate about making healthy meals for the family. I love sharing simple Japanese home cooking recipes, mostly plant-based recipes (vegan and vegetarian). More about me...

    Popular Recipes

    • Vegan Banana Cake
    • Vegan Matcha Pound Cake
    • Vegetarian Tofu Hambagu(Japanese Hamburger Steak)
    • How To Make Amazake (Fermented Rice Drink)
    • Easy Canned Mackerel Omelet
    • Kake Soba (Japanese Soba Noodle Soup)

    Check All my recipes!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • 日本語日本語
    • EnglishEnglish

    Footer

    ^ back to top

    About

    • About
    • Contact
    • Shop

    Newsletter

    • Subscribe! for updates

    Chef JA Cooks participates in amazon affiliate marketing programs, which means we may get paid commissions if you purchase products after clicking an affiliate link. No extra cost to you.

    Copyright © 2021 Chef J Cooks