Vegan Marbled Matcha Pound Cake

Posted by Sanne Vloet

Vegan Marbled Matcha Pound Cake

Vegan Marbled Matcha Pound Cake

Vegan Marbled Matcha Pound Cake



This vegan marbled matcha pound cake is moist, soft, and flavorful. It’s an excellent everyday cake that can easily be elevated for special occasions!



  • 280g (~ 1 1/3 cup) soy milk
  • 2-3 tsp vinegar
  • 100g neutral oil
  • 120g agave syrup
  • pinch of salt
  • 400g flour
  • 12g baking powder
  • 4g Nekohama matcha powder
  • 1 tsp vanilla extract




    1. Preheat an oven to 180C / 350 F
    2. Pour vinegar into milk and set aside for 10-15 mins.
    3. In a large bowl mix wet ingredients.
    4. In a medium-sized bowl, mix flour and baking powder.
    5. Sift the flour mixture into wet ingredients. Mix until just combined. Lumps are okay at this point. 
    6. Transfer half of the batter (eyeball or use kitchen scales) into another bowl and add matcha. Mix well, but be careful not to overmix. If your matcha batter feels too dry, add a tablespoon of milk.
    7. Add vanilla extract to the white batter and finish mixing.
    8. Grease 8.5 inch loaf pan. Starting with white batter, arrange the scoops in a checkered pattern. Fill the gaps with scoops of matcha batter. Repeat until you have no more batter left.
    9. Bake in the preheated oven for 40-45 mins or until a cake tester inserted in the center comes out clean.
    10. Let it cool in the pan for 10 mins, unmold and finish cooling on a wire rack.
    11. Store in an airtight container as the cake dries out quickly.

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