Vegan Matcha Pound Cake with Frosting
Ingredients
- 2 cups GF flour
- 2 tbsp matcha powder
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup cane sugar
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup + 2 tbsp almond milk
Frosting
- 1/2 cup vegan butter, softened
- 1/2 tsp vanilla extract
- 1 1/2 – 2 cups sifted powdered sugar
- 2-4 tsp matcha powder
- 1-2 tbsp almond milk
Preparation
Preheat your oven to 350ºF and line your loaf pan.
Add vinegar to the milk and let it curdle for 5 minutes. Remember to whisk it together before adding it to the batter.
Mix the cream and sugar in a mixer. Add the curdled milk and stir.
Add the dry ingredients to the mixture and stir until you get a nice batter.
Pour batter into the pan.
Bake for 50-55 minutes or until it passes the toothpick test.
Transfer it to a serving plate once it is cool.
Frosting
Soften your butter by letting it sit at room temperature for 1 hour to avoid clumps.
Beat vanilla and butter in a large mixing bowl for 30 seconds.
Sift and add 1/2 cup of sugar one at a time to prevent lumps. Add matcha and beat until you get a light green hue. Add more matcha to intensify the color.
Add a spoonful of milk and adjust the measurement to get the desired consistency.
Tips
Adjust the sugar amount to balance sweetness as preferred.
