Wheat, Egg, and Dairy-Free Matcha Pound Cake

Name: Wheat, Egg, and Dairy-Free Matcha Pound Cake
Cuisine: American
Ingredients: 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)

cookpad.japan @cookpad_jp

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 Rolland came up with this.

Mix everything quickly and pop it in the oven.

Since this recipe uses beet sugar the color will be slightly dulled. Recipe by Atopiiko no papa

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 Rolland came up with this.

Mix everything quickly and pop it in the oven.

Since this recipe uses beet sugar the color will be slightly dulled. Recipe by Atopiiko no papa

cookpad.japan @cookpad_jp

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 Rolland came up with this.

Mix everything quickly and pop it in the oven.

Since this recipe uses beet sugar the color will be slightly dulled. Recipe by Atopiiko no papa

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 Rolland came up with this.

Mix everything quickly and pop it in the oven.

Since this recipe uses beet sugar the color will be slightly dulled. Recipe by Atopiiko no papa

Saved

Ingredients

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 gramsCarbonated water
14 gramsVinegar
76 grams★ Dainagon adzuki (large adzuki) (or lightly rinsed amanatto)

Saved

Steps

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.