Matcha lovers and plant-based bakers, rejoice! This vegan matcha pound cake with white chocolate drizzle is a soft, moist, and flavorful loaf that feels like a hug in every bite. It combines the earthy elegance of ceremonial-grade matcha with the sweetness of dairy-free white chocolate. While the color might be a dreamy pastel green, there’s nothing mild about the taste. It’s rich, not too sweet, and just the right amount of indulgent. This is the kind of cake you pull out for brunch, gift to a friend, or quietly devour with your afternoon tea. It's also a perfect addition to your collection of vegan cake recipes easy enough for everyday baking but fancy enough to show off.
Vegan Matcha Pound Cake with White Chocolate Drizzle
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine Japanese, Western
Loaf pan (9x5 inch) This is the classic shape for a vegan pound cake or loaf-style cake. You can also use a bundt pan if you're aiming for a vegan bundt cake style presentation.
Mixing bowls One for wet ingredients and one for dry.
Whisk and silicone spatula Essential for blending and folding without over-mixing.
Sifter or fine mesh strainer To ensure your matcha and flour are lump-free.
Cooling rack To let your cake cool evenly.
Double boiler or microwave-safe bowl For gently melting the vegan white chocolate.
For the Pound Cake
- 1 ¾ cups all-purpose flour or use a gluten free 1:1 baking blend for a gluten free pound cake option
- 2 tablespoons matcha powder culinary or ceremonial grade, sifted to remove clumps
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup unsweetened almond milk or any other plant-based milk
- 1 tablespoon apple cider vinegar
- ½ cup unsweetened applesauce acts as an egg replacer and adds moisture
- ⅓ cup melted coconut oil refined if you don’t want the coconut flavor
- ¾ cup organic cane sugar or coconut sugar for a deeper molasses tone
- 1 tablespoon vanilla extract
For the White Chocolate Drizzle
- ½ cup vegan white chocolate chips melted gently
- 1 teaspoon coconut oil optional, to thin the drizzle
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Lightly grease your loaf pan and line it with parchment paper. This helps lift the cake out easily once it’s baked and cooled.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the plant-based milk and apple cider vinegar. Let this sit for about 5 minutes until it curdles slightly — you’re creating a vegan buttermilk.
Next, whisk in the applesauce, melted coconut oil, sugar, and vanilla extract until the mixture is smooth and cohesive.
Step 3: Sift and Combine the Dry Ingredients
In a separate bowl, sift together the flour, matcha powder, baking powder, baking soda, and salt. Sifting helps avoid clumps and ensures your matcha blends beautifully throughout the cake batter.
Step 4: Mix It All Together
Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold gently until just combined. Be careful not to overmix—this keeps the texture soft and avoids a gummy crumb.
The batter should be thick but pourable. Pour it into the prepared loaf pan and tap it lightly on the counter to remove air bubbles.
Step 5: Bake to Perfection
Place the pan in the oven and bake for 45 minutes. To check doneness, insert a toothpick into the center—if it comes out clean or with a few crumbs, you’re good to go.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Make sure the loaf is completely cool before adding your drizzle.
Step 6: Drizzle That White Chocolate
Melt the vegan white chocolate chips with a little coconut oil using a double boiler or 20-second bursts in the microwave, stirring in between.
Drizzle generously over the cooled matcha pound cake. Let it set for 10-15 minutes before slicing.
Pairings
This vibrant green cake pairs well with a wide range of flavors, whether you're serving it as a dessert or a mid-morning snack.
Drinks
- Matcha latte or green tea: To echo the matcha flavors.
- Coffee or espresso: Great contrast for the sweet and earthy tones, much like a classic vegan coffee cake pairing.
- Lemon ginger tea: The brightness of citrus complements the cake's natural richness.
Food
- Fresh berries: Especially raspberries or strawberries—their tartness is a refreshing contrast.
- Coconut whipped cream: Gives a nod to vegan coconut cake flavor vibes and adds richness.
- Sliced bananas or mango: A tropical edge that plays well with matcha and white chocolate.
FAQs
1. Can I make this cake gluten-free?
Absolutely. Use a 1:1 gluten free flour blend designed for baking. It will give you a lovely gluten free pound cake texture without compromising on flavor.
2. Can I substitute the applesauce?
Yes, mashed banana works beautifully and makes the cake taste a bit like a vegan banana cake. You could also use dairy-free yogurt or even pumpkin puree for a seasonal twist.
3. Can I turn this into a bundt cake?
Totally. This recipe fits a small 6-cup bundt pan and transforms into an elegant vegan bundt cake. Just grease it well and reduce bake time slightly—start checking at 35 minutes.
4. Is this matcha cake very sweet?
Nope! It’s mildly sweet with a gentle earthiness. The white chocolate drizzle adds sweetness without overpowering. If you prefer sweeter vegan treats, feel free to add ¼ cup more sugar or use a sweeter milk alternative like oat milk.
5. Can I make this into a lemon matcha pound cake?
Yes! Add 1 tablespoon of lemon zest and a teaspoon of lemon juice to the batter. You’ll get a fresh twist that channels vegan lemon pound cake energy, great for summer brunches.
