Easy and Quick to Cook Perfect Wheat, Egg, and Dairy-Free Matcha Pound Cake

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

Wheat, Egg, and Dairy-Free Matcha Pound Cake You can have Wheat, Egg, and Dairy-Free Matcha Pound Cake using 12 ingredients and 4 steps. Here is how you cook that.

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

  1. It’s 190 grams of ★ Rice flour.
  2. You need 38 grams of ★ Soy bean flour (or rice flour).
  3. Prepare 38 grams of ★ Almond flour.
  4. It’s 10 grams of ★ Matcha.
  5. Prepare 3 grams of ★ Baking soda.
  6. It’s 2 grams of ★ Baking powder (aluminum free).
  7. Prepare 66 grams of ☆ Beet sugar (or caster sugar if serving those over 3 year old).
  8. It’s 45 grams of ☆ Olive oil.
  9. You need 142 grams of ☆ Soy milk (unprocessed).
  10. It’s 180 grams of Carbonated water.
  11. It’s 14 grams of Vinegar.
  12. Prepare 76 grams of ★ Dainagon adzuki (large adzuki) (or lightly rinsed amanatto).

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

  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..

recipe by cookpad.japan @cookpad