Matcha Marble Pound Cake Recipe (Dairy-Free)

Matcha Marble Pound Cake Recipe (Dairy-Free)


Hi Everyone!

Hope you’re doing well today! Today I’m sharing a Matcha Marble Pound Cake! I adapted this recipe from Just One Cookbook to make it dairy-free! She has some amazing and inspiring recipes that are approachable and delicious so do check her out!

For this recipe, I’ve teamed up with one of my favourite brands in Canada called Soar Organics! They produce the best tasting organic matcha powders and they source them straight from Japan. Their powders are organic, gluten free, vegan and non-GMO! Soar Organic’s packaging is also 100% recyclable and their packaging filler is compostable which makes me a happy girl.

I’m running a giveaway with them that starts today on Instagram! TWO lucky winners will win 1 x Ceremonial Grade Matcha tin and 1 x 100 g pack of their Everyday Grade Matcha Powder (see image). Please visit my Instagram for more details on how you can enter the contest. It’s eligible for Canadian and US residents!

Well I hope you enter my giveaway and give this recipe a try! It’s not too complex and it produces such a lovely pound cake if you love matcha.

Please share this recipe with your family and friends if you enjoy it! If you end up making the recipe and take a snapshot of it, tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Have a great day!


Disclaimer: Thank you to Soar Organics for sponsoring this recipe post!


Serves 8-10 slices
Ready in 1 hr 30 mins
Adapted from Just One Cookbook


  • 160 g Earth Balance vegan butter, room temperature

  • 3/4 cup organic cane sugar

  • 4 organic free range Conestoga Farms eggs, room temperature

  • 1/4 cup Earth’s Own oat milk

  • 3 tbsp Soar Organics matcha (green tea powder)

  • 1 1/2 cups Bob’s Red Mill organic cake flour (recommended to use cake flour for a light fluffy texture)

  • 1 tsp baking powder

  • ¼ tsp salt (kosher or sea salt; use half if using table salt)

Required: Electric whisk or cake stand mixer, loaf pan


  1. Preheat oven at 350 degrees F. In a large bowl, beat softened butter until smooth and fluffy. Add sugar and beat very smooth and fluffy, approximately 5 minutes.

  2. In a separate bowl, whisk your eggs. Whisk eggs into the butter sugar mixture at 1 tbsp at a time for a very soft cake.

  3. In a separate large bowl, sift cake flour, salt and baking powder. Add 1/3 of the dry ingredients into the wet ingredients and using a spatula, fold the dry into the wet but do not over fold. Repeat until you have folded in all the dry ingredients.

  4. In another bowl, sift matcha powder into the oat milk. Whisk until smooth. Then pour 1/3 of the cake batter into the matcha liquid and mix until the batter is coloured green.

  5. Into your original cake batter bowl, add dollops of the green cake batter. Using your spatula, fold from the bottom 3 times to get the marble effect. Then pour into a greased loaf pan. Smooth out the top of your cake.

  6. Lower oven temperature to 340 degrees F and bake cake for 50-55 minutes. To check if it’s done, poke in the middle with a wooden chopstick and see if it comes out clean. Let it sit in the pan for 15 minutes before removing and serving.

Disclaimer: Thank you to Soar Organics for sponsoring this recipe post!

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