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Wheat, Egg, And Dairy-free Matcha Pound Cake Recipe

Wheat, Egg, and Dairy-Free Matcha Pound Cake Recipe
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Prepare the ingredients before making Wheat, Egg, and Dairy-Free Matcha Pound Cake in your home. Then, follow these steps below to serve Wheat, Egg, and Dairy-Free Matcha Pound Cake for your family or friends.

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

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

How to Make Wheat, Egg, and Dairy-Free Matcha Pound Cake

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Wheat, Egg, and Dairy-Free Matcha Pound Cake in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Switch to a rubber spatula, add the vinegar, quickly stir well, pour into the pound cake mold, and pop it into the oven.
  • Step 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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