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Matcha + Coconut Marble Pound Cake

eats

this is for all my matcha lovers. it’s the perfect lazy sunday cake. i made it a few weeks ago and i could not wait to make it again – its that’s good!

please note : this recipe is dairy free, but does contain eggs.

you could use gluten free flour, but i have not tried the recipe with this substitute. if you do, let me know how it is!

makes 1 loaf

what you need

  • 1 1/2 sticks vegan butter
  • 1 cup cane sugar
  • 4 large eggs
  • 1/4 cup coconut milk, gently heated
  • 3 tbsp shredded coconut
  • 3 tbsp matcha powder
  • 1 2/3 cup cake flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt

coconut glaze

  • 1 1/2 cup icing sugar
  • 2 tbsp coconut milk
  • shredded coconut flakes, toasted

what you do

  • bring vegan butter, eggs and coconut milk to room temperature.
  • preheat oven to 350 degrees
  • prepare loaf pan by using the butter wrapping to grease inside of pan and line with parchment paper.
  • in a stand mixer or with an electric mixer, whip butter until smooth, fluffy and pale in color, about 2 minutes.
  • add sugar to butter and whip for another 1-2 minutes.
  • add in eggs one at a time until you have a smooth mixture.
  • sift in cake flour, baking powder and salt, mix until a smooth cake batter forms.
  • fold in shredded coconut.
  • in a separate bowl, mix matcha with heated coconut milk. whisk until all the matcha is combined.
  • add 3 – 4 heaping tablespoons of cake batter to matcha and mix until combined.
  • add matcha mixture in spoonfuls or dollops to the cake batter, gently folding together. make sure to not over mix!
  • pour batter into prepared loaf pan. bake for 43 – 45 minutes, or until toothpick comes out clean.
  • prepare glaze by mixing icing sugar + coconut milk until smooth.
  • remove cake from oven and let sit for few minutes. while it’s still warm, poke holes all over with a toothpick or fork then pour over glaze + garnish with toasted coconut flakes.
  • rest cake for at least 30 minutes before slicing.
  • store in an airtight container for up to 4 days in the fridge, or freeze for up to 2 months.
  • enjoy!

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