Wheat, Egg, and Dairy-Free Matcha Pound Cake Recipe

Name: Wheat, Egg, and Dairy-Free Matcha Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 190 grams Rice flour; 38 grams Soy bean flour (or rice flour); 38 grams Almond flour; 10 grams Matcha; 3 grams Baking soda; 2 grams Baking powder (aluminum free); 66 grams Beet sugar (or caster sugar if serving those over 3 year old); 45 grams Olive oil; 142 grams Soy milk (unprocessed); 180 grams Carbonated water; 14 grams Vinegar; 76 grams Dainagon adzuki (large adzuki) (or lightly rinsed amanatto)

Servings: persons

190 grams Rice flour
38 grams Soy bean flour (or rice flour)
38 grams Almond flour
10 grams Matcha
3 grams Baking soda
2 grams Baking powder (aluminum free)
66 grams Beet sugar (or caster sugar if serving those over 3 year old)
45 grams Olive oil
142 grams Soy milk (unprocessed)
180 grams Carbonated water
14 grams Vinegar
76 grams Dainagon adzuki (large adzuki) (or lightly rinsed amanatto)

1
Preheat the oven to 190C.
2
Combine the dry ingredients in a large bowl, and whisk until evenly combined.
3
Make a well in the center.
4
In a separate bowl, combine the wet ingredients, heat until about 50C, then add to the dry ingredients in Step 1.
5
Add the carbonated water and whisk until well incorporated.
6
Switch to a rubber spatula, add the vinegar, quickly stir well, pour into the pound cake mold, and pop it into the oven.
7
Reduce the oven to 180C and bake for about 55 minutes.
8
Once it's finished baking, rap the mold on a hard surface to loosen, then remove the cake from the mold when it cools down.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 190 grams Rice flour, 38 grams Soy bean flour (or rice flour), 38 grams Almond flour, 10 grams Matcha, and more.

Yes, Wheat, Egg, and Dairy-Free 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.

Wheat, Egg, and Dairy-Free Matcha Pound Cake

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