Healthy Rice Flour and Soy Milk Matcha Pound Cake – a delicious recipe with flour, Matcha, Baking powder, Eggs, Butter, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift together the ingredients marked with .
2
Place butter in a different bowl and soften in the microwave, around 30 seconds on defrost mode.
3
Preheat the oven to 355F/180C.
4
Add eggs, sugar and soy milk to the butter from step 2 in that order, mixing well as you go.
5
Add the mixture from step 1 and mix well.
6
Grease a pound cake mould with oil or butter and pour in the mixture (lining with parchment paper is OK too.)
7
Bake in the oven at 355F/180C for 40 minutes and it's done!
8
After baking for 15 minutes, make a cut in the middle with a knife so it cracks nicely on top.
9
This time I topped it with whipped cream.
10
The cake will harden if you keep it in the fridge, so microwave for 10 seconds or so before serving, and it will be nice and soft.
379
kcal
Calories
16
g
Fat
48
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 150 grams Rice flour, 10 grams Matcha, 5 grams Baking powder, 2 Eggs, and more.
Yes, Healthy Rice Flour and Soy Milk Matcha Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
