This Matcha loaf cake has a compact and moist texture. It has a slight taste of Matcha, despite the 2 tablespoons. It is quite delicious, perfect for breakfast.


Matcha Loaf Cake [Vegan]






  • 8-ounces all purpose flour
  • 2 tablespoons matcha
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2-ounces unsalted vegan butter, softened
  • 1 medium banana, smashed
  • 2-ounces sugar
  • 1 teaspoon vanilla extract
  • 2 flax eggs (2 tablespoons ground flax seeds + 4 tablespoons water)
  • 1/2 cup + 2 tablespoons unsweetened almond milk


  1. Preheat oven to 350°F. Grease and flour one loaf pan-- 9-inch by 5-inch by 3-inch.
  2. In a medium bowl, combine flour, Matcha, baking powder, baking soda and salt.
  3. In a big bowl, using a whisk, blend the butter with the banana. Add the sugar and beat until fluffy. Add the vanilla extract and the flax eggs. Mix well.
  4. Add the flour mixture and the almond milk, alternating the two until combined.
  5. Pour the batter into the prepared pan. Smooth the surface with a straight spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan. Transfer to a cooling rack and let cool.
  7. Enjoy!


Per Serving: Calories: 161 | Carbs: 27 g | Fat: 5 g | Protein: 3 g | Sodium: 54 mg | Sugar: 7 g