This is my last week of Orthodox fasting from bleeding animal products, but this year I'm feeling really good and not missing my favorite dairy products (CHEESE) too badly. I really haven't felt any "struggle" fasting, in fact I feel pretty awesome. I want to keep this up and keep feeling great, however, will take a short break to help husband eat large wheel of recently purchased brie.
This pound cake came together like flow. It's texture was a tad crumbly, but the crumbs squeeze together effortlessly. The important part is that it was moist and very rich tasting.
Have you noticed swirl pound cake recipes use a stingy amount for the swirl/best part (half a cup or less!), I used more like a cup because swirl is like having more charms in your lucky.
This cake baked up beautiful! Coconut and mactha are a match made in heaven. Perfume-y tea and tropical coconut, this does it for me! I love the basic recipe of this pound cake too just think of all the combinations - rhubarb vanilla bean, pandan coconut, almond and rose, marionberry and hazelnut...shall I continue? Happy green spring to you!
Vegan Coconut Matcha Swirl Pound Cake
2 cup AP flour (I used white whole wheat flour)
3/4 cup sugar (used unrefined sugar)
2 tablespoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup coconut milk ( used So Delicious brand)
1/2 cup coconut oil
1/3 cup unsweetened coconut flakes
1/3 cup veganaise
2 tablespoons matcha powder
Preheat oven to 350 degrees F.
Mix flour, baking powder and salt together in a small bowl.
In a large bowl beat coconut oil (slightly warm if your house in cold!) with sugar and vanilla until smooth.
Take turns incorporating coconut milk, veganaise, flour mixture and coconut flakes.
Scoop out about 1/2 - 1 cup of batter and mix in matcha powder.
Pour non-matcha batter into a vegan-greased baking vessel then plop matcha batter on top to swirl to heart's content.
Sprinkle with more sugar if you want!
Bake for 50 minutes.