A vegan matcha pound cake is a wonderful balance of modern flavor and classic comfort. This recipe transforms the traditional dense pound cake into something lighter and more vibrant by using plant-based ingredients without sacrificing richness. The star here is matcha powder, which infuses the loaf with its distinct grassy flavor, natural sweetness, and beautiful green hue. Combined with creamy coconut and a tender crumb, the result is a loaf that feels indulgent yet refreshing, the kind of dessert or snack that works equally well for a family breakfast, a tea party centerpiece, or a festive gathering. It is the sort of recipe that celebrates both elegance and simplicity, ensuring you can prepare it with confidence while impressing anyone you serve it to.

Full Recipe:

Ingredients

• 2 cups all-purpose flour (or gluten-free 1:1 substitute)

• 2 tablespoons culinary-grade matcha powder (adjust if you prefer less intensity)

• 2½ teaspoons baking powder

• ¼ teaspoon salt

• 1 cup organic cane sugar

• ½ cup coconut cream (or vegan butter, equal substitution)

• 1 teaspoon vanilla extract

• 1 tablespoon apple cider vinegar (or lemon juice)

• 1 cup plus 2 tablespoons unsweetened non-dairy milk

Optional Glaze

• ⅔ cup organic powdered sugar (sifted)

• ½–1 teaspoon matcha powder, to taste

• 1–2 tablespoons unsweetened non-dairy milk

Directions

• Preheat the oven to 350°F (177°C). Prepare a loaf pan by greasing it lightly with coconut cream or lining with parchment paper.

• Stir vinegar into the non-dairy milk and let it rest for about five minutes, allowing it to curdle into a plant-based buttermilk.

• Cream together the sugar and coconut cream (or vegan butter) until smooth. Mix in the curdled milk and vanilla.

• Sift together the flour, baking powder, salt, and matcha powder, then fold them into the wet mixture until just combined. Do not overmix.

• Pour the batter evenly into the loaf pan. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan for 10 minutes before transferring it to a rack to cool fully.

• For the glaze, whisk powdered sugar, matcha, and non-dairy milk until smooth, then drizzle over the cooled loaf.

Nutrients

• Servings: About 10 slices

• Total Time: Around 1 hour

• Diet: Vegan, oil-free, easily adaptable to gluten-free

Why This Recipe Stands Out

What makes this vegan matcha pound cake shine is its ability to combine minimal effort with show-stopping results. Unlike traditional pound cakes loaded with butter and eggs, this version uses coconut cream to create a lush, moist texture while keeping it completely plant-based. Matcha not only gives the cake its signature green color but also layers in subtle earthy tones that balance perfectly with the sweetness. The preparation is simple and straightforward—essentially a one-bowl process—yet the finished loaf looks as though it came straight from a bakery display. Whether enjoyed with tea or presented as a festive dessert, it carries a refined elegance that feels special without requiring advanced baking skills.

The Benefits of the Ingredients

Every ingredient in this cake contributes not only to flavor but also to nourishment. Matcha is widely appreciated for being rich in antioxidants, offering a gentle, sustained energy boost compared to coffee. Its natural earthiness brings balance to sweet recipes while creating a striking visual appeal. Coconut cream plays the role of both tenderizer and flavor enhancer, providing the moisture that pound cakes are known for but with a tropical undertone that pairs beautifully with green tea. The combination of vinegar and plant-based milk forms a quick buttermilk, which lightens the texture and prevents the loaf from becoming too heavy. Using non-dairy milk also makes this recipe suitable for a wide range of diets, and the option to swap for gluten-free flour ensures inclusivity for those with sensitivities. Together, these ingredients make a cake that is as thoughtful as it is delicious.

Cooking Tips

The key to success in this recipe lies in technique as much as ingredients. Always measure flour by spooning it into the measuring cup and leveling it, rather than scooping directly from the bag, to avoid compacting too much flour into the batter. This simple adjustment prevents the cake from turning dense or dry. Sifting the dry ingredients ensures that the matcha distributes evenly throughout, avoiding clumps and creating a consistent flavor. It also gives the cake a lighter texture. When mixing, stop as soon as the dry ingredients are incorporated; overmixing can develop gluten and make the loaf chewy. For the glaze, take care to sift the powdered sugar to avoid lumps and whisk until smooth for a professional finish. If you want a stronger matcha flavor, lean toward the higher end of the recommended amount, but be mindful—too much can introduce a slight bitterness. Always use culinary-grade matcha, which is designed for baking and cooking, rather than ceremonial-grade, which is more delicate and expensive.

Serving Suggestions

This cake adapts beautifully to different occasions and moods. For a dessert-style presentation, serve slices with a scoop of vegan vanilla or coconut ice cream, allowing the contrast of warm and cold to highlight the cake’s dense crumb. For a breakfast or afternoon snack, spread a thin layer of almond butter or vegan cream cheese across a slice to enhance its richness. A warm cup of matcha latte, chai tea, or even black coffee pairs wonderfully with its earthy undertones. To make the cake feel festive for parties or special events, drizzle on the glaze and garnish with edible flowers, toasted coconut flakes, or a light dusting of extra matcha powder for visual appeal. Cut into thin slices for an elegant tea tray or thicker wedges for a comforting family-style dessert. The versatility of this pound cake ensures it always fits the occasion, whether casual or celebratory.

Conclusion

The vegan matcha pound cake is more than just a baked good—it is a celebration of flavor, texture, and simplicity. Its balance of earthy matcha and creamy coconut creates a loaf that feels indulgent yet wholesome. The ease of preparation means anyone, even novice bakers, can succeed in making it, while its presentation guarantees it will impress guests and loved ones. Its adaptability—whether made gluten-free, glazed for elegance, or served plain for a rustic charm—ensures it will remain a staple in any kitchen. More than just a recipe, it’s an invitation to slow down, enjoy a slice with a warm drink, and appreciate how plant-based ingredients can come together to create something both comforting and refined. With every bite, this cake proves that vegan baking can be every bit as rich, flavorful, and satisfying as traditional methods, while offering a unique twist that makes it truly memorable.