Wheat, Egg, and Dairy-Free Matcha Pound Cake
Wheat, Egg, and Dairy-Free Matcha Pound Cake

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, wheat, egg, and dairy-free matcha pound cake. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Wheat, Egg, and Dairy-Free Matcha Pound Cake is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Wheat, Egg, and Dairy-Free Matcha Pound Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have wheat, egg, and dairy-free matcha pound cake using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wheat, Egg, and Dairy-Free Matcha Pound Cake:
  1. Prepare 190 grams ★ Rice flour
  2. Get 38 grams ★ Soy bean flour (or rice flour)
  3. Take 38 grams ★ Almond flour
  4. Get 10 grams ★ Matcha
  5. Make ready 3 grams ★ Baking soda
  6. Take 2 grams ★ Baking powder (aluminum free)
  7. Prepare 66 grams ☆ Beet sugar (or caster sugar if serving those over 3 year old)
  8. Get 45 grams ☆ Olive oil
  9. Get 142 grams ☆ Soy milk (unprocessed)
  10. Get 180 grams Carbonated water
  11. Get 14 grams Vinegar
  12. Get 76 grams ★ Dainagon adzuki (large adzuki) (or lightly rinsed amanatto)
Steps to make Wheat, Egg, and Dairy-Free Matcha Pound Cake:
  1. Preheat the oven to 190℃. Combine the ★ dry ingredients in a large bowl, and whisk until evenly combined. Make a well in the center.
  2. In a separate bowl, combine the wet ingredients, heat until about 50℃, then add to the dry ingredients in Step 1. Add the carbonated water and whisk until well incorporated.
  3. Switch to a rubber spatula, add the vinegar, quickly stir well, pour into the pound cake mold, and pop it into the oven.
  4. Reduce the oven to 180℃ and bake for about 55 minutes. Once it's finished baking, rap the mold on a hard surface to loosen, then remove the cake from the mold when it cools down.

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