Wheat, Egg, and Dairy-Free Matcha Pound Cake

Wheat, Egg, and Dairy-Free Matcha Pound Cake

Wheat, egg, and dairy-free!! A healthy cake that uses soy flour!! Using the reactive properties of the ingredients, this is an easy and foolproof recipe.

Ingredients: 24 x 8 cm poundcake mold

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


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.

Story Behind this Recipe

My son is allergic to wheat and egg whites. I wanted to make him a cake, so I experimented with user "Yamako"'s Sakura Cake Roll (Recipe ID: 355953) and came up with this.