Vegan Matcha Pound Cake

Ingredients:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons matcha powder

Wet Ingredients:

• 1 cup almond milk (or any other plant-based milk)
• 1 tablespoon apple cider vinegar
• 1 cup granulated sugar
• 1/2 cup melted coconut oil (or vegetable oil)
• 1 teaspoon vanilla extract

Optional:

• Zest of 1 lemon (for added flavor)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.
2. In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for a few minutes to curdle and create a vegan “buttermilk.”
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder.
4. In a separate bowl, whisk together the curdled almond milk, granulated sugar, melted coconut oil, and vanilla extract (and lemon zest if using).
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Once cooled, you can optionally dust the top with a bit of additional matcha powder or powdered sugar for decoration.
10. Slice and enjoy your delicious Vegan Matcha Pound Cake!