Ingredients
Scale
- 270g (1 cup + 2 tablespoons) – lukewarm non-dairy milk, I used soy
- 1 teaspoon – white vinegar
- 2 teaspoons – vanilla extract
- 250g (2 cups) – all-purpose flour, fluffed, spooned and leveled
- 1 teaspoon – salt
- 1 teaspoon – baking powder
- 1/2 teaspoon – baking soda
- 100g (½ cup) – neutral oil, I used vegetable oil
- 200g (1 cup) – cane or granulated sugar
- 2 tablespoons – high-quality culinary-grade matcha powder
Equipment:
- Food scale, highly recommend https://amzn.to/3zZxeXy
- Measuring spoons
- Electric Hand Mixer https://amzn.to/3zYezLM
- Standard loaf pan https://amzn.to/3hpmsEw
- Parchment paper
- Measuring spoons
- Mixing bowls
- Cookie scoops or extra spoons (for distributing the batter)
- Rubber spatula
- Wire Cooling Rack
Instructions
- Preheat your oven to 350° Fahrenheit, and prepare your loaf pan by greasing it with a bit of oil and lining it with parchment paper. You want the parchment paper long enough so it hangs over the sides of the pan, as they will act as handles to pull the cake out later on.
- In a small bowl or measuring cup, combine the lukewarm non-dairy milk, white vinegar, and vanilla extract until well combined. Set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- Then, in another bowl, add the neutral oil, sugar, and milk mixture. Use a hand mixer to combine everything together until the sugar has dissolved.
- To the bowl of the wet ingredients, add a third of the dry flour mixture. Mix on low until there is no dry flour left. Add half the remaining dry ingredients, and mix. Then repeat and mix until you get a smooth batter.
- Pour half of the batter into another bowl, and add the culinary-grade matcha powder. Use a rubber spatula and fold the batter until the matcha is fully mixed.
- Alternate scooping the vanilla batter and matcha batter into the prepared pan.
- Using a skewer, chopstick, or butter knife to create swirls in the batter.
- Bake the pound cake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Remove from the pan and let it cool completely on a wire rack.
Notes
- Measure your flour correctly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you measure by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
- Why do you use soy milk for baking? Soy milk has the most protein of all the non-dairy alternatives, so for baking projects that need a lot of structure (like cakes and bread), this is the best dairy-free option.
- Line your pan with parchment paper. You definitely don’t want to cake to stick to the pan, especially as beautifully as this cake. So lightly grease your pan, and line your pan with parchment paper – long enough so it hangs over. These will act as “handles” when you are ready to remove them from the pan!
- Use high-quality culinary-grade matcha. Compared to ceremonial grade matcha, this one is sold in bigger batches. Another tip is to make sure your matcha is high quality. High-quality matcha is expensive, vibrant in color, smells a bit sweet, and tastes smooth. Yes, it’s expensive, but you’re definitely getting your money’s worth out of it. Not only that, but you’ll create a better-tasting product!
- Don’t over-swirl the cake! This is crucial to getting that beautiful marble effect. If you over-swirl you’ll eventually just end up mixing the two colors together and not giving you two distinct colors/flavors.
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