Wheat, Egg, and Dairy-Free Matcha Pound Cake. This recipe is matcha and adzuki pound cake made with extra egg whites for making sweets. I used rice flour to make gluten-free pound cake. I have a son that is Allergic to eggs & dairy and it was nice to be able to make a cake that tastes so wonderful.

Pound cake recipe with step by step photos. This is an easy and tasty recipe for an egg free pound cake made with whole wheat flour. Here I have substituted condensed milk with eggs and it worked like a charm. You can have Wheat, Egg, and Dairy-Free Matcha Pound Cake using 12 ingredients and 4 steps. Here is how you cook it.

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

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

Whole Wheat Lemon Pound Cake Heavenly Homemakers. Honey Whole Wheat Pound Cake Spache the Spatula. A very simple and straightforward pound cake recipe with matcha (Japanese green tea powder), without the use of any baking soda and baking powder. We are going to make a half-recipe.

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

Preheat the oven to 190℃. Combine the ★ dry ingredients in a large bowl, and whisk until evenly combined. Make a well in the center..
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..
Switch to a rubber spatula, add the vinegar, quickly stir well, pour into the pound cake mold, and pop it into the oven..
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..

Matcha's refreshing flavor goes surprisingly well with dairy and sugar, so it is a great flavoring to use in western style sweets as well as Japanese. Here we made a Matcha green tea pound cake. My original recipe calls for butter, eggs and sour cream. When converting a cake to egg and/or dairy free, and losing those ingredients, some of the biggest hurdles to cross are making sure your cake rises and that it gets enough moisture - which will. I made this cake for Bella's birthday.