**Vegan Matcha Pound Cake**
**Ingredients:**
– 2 cups all-purpose flour (substitute 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
**Glaze:**
– ⅔ cup organic powdered sugar
– ½ – 1 teaspoon matcha powder, to taste
– 1 – 2 tablespoon unsweetened nondairy milk
**Instructions:**
1. Preheat your oven to 350 degrees F or 177 degrees C.
2. Add the apple cider vinegar to your nondairy milk, allowing it to curdle for about 5 minutes. It will separate, but just whisk it back together when you’re ready to use it.
3. Prepare your loaf pan. Either grease the pan with a little coconut cream (rub it with your fingers) or line the longer end of the inside of the pan with a piece of parchment paper, leaving tabs sticking up.
4. Cream together the sugar and coconut cream with a hand mixer or stand mixer. Alternatively, you can use a wooden spoon. Add the nondairy milk and apple cider vinegar mixture.
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 well combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
**Glaze:**
1. In a small bowl, whisk together the powdered sugar and matcha powder.
2. Gradually add the nondairy milk, a little at a time, until the glaze reaches your desired consistency. It should be thick but pourable.
3. Pour the glaze over the cooled pound cake, allowing it to drizzle down the sides.
4. Let the glaze set before slicing and serving.
5. Store the cake in an airtight container for up to 5 days. Enjoy!
INGREDIENTS:
2 cups all purpose flour (sub. 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 tablespoon unsweetened nondairy milk
Glaze
⅔ cup organic powdered sugar
½ – 1 teaspoon matcha powder, to taste
1 – 2 tablespoon unsweetened nondairy milk
INSTRUCTIONS:
Preheat your oven to 350 degrees F or 177 degrees C.
Add the apple cider vinegar to your nondairy milk, letting it curdle for about 5 minutes — it will separate, but just whisk it back together when you’re ready to use it.
Prepare your loaf pan. Either use a little coconut cream to grease the pan (rub it with your fingers, kind of like shortening) or take a piece of parchment paper and line the longer end of the inside of the pan, leaving tabs sticking up (as shown in my lentil quinoa loaf recipe).
Cream together the sugar and coconut cream with a hand mixer or a stand mixer. You can also just use a wooden spoon, but it is easier with a mixer. Add the non dairy milk and apple cider vinegar mixer now.
Add the nondairy milk just a little a time–it’s very easy for the glaze to get too thin.
Transfer the cake to a large plate or piece of parchment to catch spills. Pour it over the cake and let it set before slicing. Enjoy!
Store in an airtight container for up to 5 days.
