Let's Make Vegan Matcha Pound Cake, Calli OBrien, plantbased, Helen Siwak, Vancouver, BC, YVR

Let’s Make Vegan Matcha Pound Cake


1 cup sugar
1/2 cup vegan butter spread
1 cup vegan Greek yogurt (or any other plant-based thick yogurt)
2 cups flour
2 tsp baking powder
1 tsp vanilla extract
5 tbsp Foodie’s Matcha

For the Glaze

1 cup powdered sugar
3 tbsp plant-based milk
1 tbsp Foodie’s Matcha
Prep Time: 10 minutes
Cook Time: 50 minutes


1. Preheat the oven to 350 degrees. Grease and flour a bread pan and set aside.
2. In a large bowl, use a hand mixer to beat the sugar and vegan butter until light and fluffy. Add the vegan yogurt and continue beating until incorporated.
3. Add the matcha, vanilla extract and baking powder.
4. Slowly add in the flour and mix until just incorporated. Be careful not to over-mix or the vegan matcha cake batter will get tough.
5. Pour the batter into the prepared pan and take it to the oven. Bake for 50 minutes or until golden brown. The cake is done when a toothpick comes out of the center clean.
6. Remove from oven and let it cool completely before glazing. If you don’t let the matcha cake cool down completely, the glaze will melt into it.
7. While the cake is cooling, prepare the matcha glaze. In a small bowl combine the powdered sugar with the matcha and non-dairy milk. Stir until incorporated and shiny. Drizzle the glaze over the matcha cake and enjoy!

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