Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, wheat, egg, and dairy-free matcha pound cake. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Wheat, Egg, and Dairy-Free Matcha Pound Cake is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Wheat, Egg, and Dairy-Free Matcha Pound Cake is something which I’ve loved my entire life. They’re fine and they look fantastic.
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. Heart Cake, Dairy-free Cake Batter Protein Bars, Dreamy Vanilla Vegan Gluten-free Cake.
To get started with this recipe, we have to first prepare a few ingredients. 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:
- Prepare 190 grams ★ Rice flour
- Take 38 grams ★ Soy bean flour (or rice flour)
- Prepare 38 grams ★ Almond flour
- Prepare 10 grams ★ Matcha
- Take 3 grams ★ Baking soda
- Make ready 2 grams ★ Baking powder (aluminum free)
- Take 66 grams ☆ Beet sugar (or caster sugar if serving those over 3 year old)
- Get 45 grams ☆ Olive oil
- Prepare 142 grams ☆ Soy milk (unprocessed)
- Make ready 180 grams Carbonated water
- Take 14 grams Vinegar
- Take 76 grams ★ Dainagon adzuki (large adzuki) (or lightly rinsed amanatto)
To all the matcha lovers out there! *This Chocolate Superfood Matcha Mint Slice is Vegan, Raw, Paleo friendly, Dairy Free, Gluten Free, and Refined Sugar Free. I tried with whole wheat, and for whatever reason I just didn't take to them. A very simple and straightforward pound cake recipe with matcha (Japanese green tea powder), without the use of any baking soda and baking powder. Ingredients to bake a matcha pound cake: all-purpose flour, butter, sugar, eggs, salt, and matcha (Japanese green tea powder).
Steps to make Wheat, Egg, and Dairy-Free Matcha Pound Cake:
- 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.
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. Use Cake Flour for Matcha Marble Pound Cake. The eggs contain water and the yolks and the butter are fats. Remember, oil and water will not mix without an emulsifier (in this case, the yolks), which suspends fat I hope you enjoy this Matcha Marble Pound Cake recipe as much as my family does! 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.
So that is going to wrap it up for this special food wheat, egg, and dairy-free matcha pound cake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
