A perfect pairing of earthy matcha and sweet chocolate! All you need to do is mix the ingredients, pour into a pan, and bake. This moist, flavorful pound cake comes together in no time.
45 minutes
Kiyo
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- A2 eggs
- A1/4 cup unsweetened soy milk
- A1.5tbsp rice oil
- A3tbsp beet sugar
- B3/4 cup rice flour
- C1tsp baking powder
- C1tbsp matcha powder
- C3tbsp chocolate chips
DIRECTIONS
Preparation
Preheat the oven to 350°F (180°C).- 1
In a bowl, whisk together the (A) ingredients (eggs, soy milk, rice oil, and beet sugar) until well combined.
- 2
Add (B) (rice flour) and mix until no dry flour remains. Then add (C) (baking powder, matcha powder, and chocolate chips), setting a few chocolate chips aside for topping.
- 3
Pour the batter into a loaf pan and sprinkle the remaining chocolate chips on top.
- 4
Bake in the preheated oven for 30–35 minutes, until a toothpick inserted into the center comes out clean.
RecipeID
795
Tips & Notes
・Baking times may vary depending on your oven—keep an eye on it and adjust as needed.
・The recipe uses Japanese rice flour (Satori brand "Crispy Finish Rice Flour"), but any fine rice flour will work. Texture may vary slightly depending on the brand.
・If not using a non-stick ceramic baking pan, line the pan with parchment paper for easier removal.
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