I love making this matcha pound cake because it’s simple, wholesome, and so satisfying. Without complicated steps, I can enjoy a soft, fluffy cake with a gentle matcha aroma and the sweetness of red beans, perfect for breakfast or tea.
Matcha Pound Cake
I’m so excited to share this Matcha Pound Cake recipe with you. It’s oil-free, low in calories, and incredibly easy to make since no whipping is required. The cake comes out moist, fluffy, and lightly sweet, filled with earthy matcha flavor and tender red beans. It’s a matcha lover’s dream that’s perfect to bake even on busy days.
Why you‘ll love this recipe
- No whipping required — beginner-friendly and foolproof.
- Oil-free and lower in calories, yet still moist and flavorful.
- Soft, fluffy texture with a balanced matcha taste.
- Red beans add natural sweetness and extra bite.
- Perfect for breakfast, snacks, or afternoon tea.
Ingredients
- 3 eggs (room temperature is best for smooth mixing)
- 180 g milk (whole milk or low-fat to reduce calories)
- 20 g zero-calorie sweetener (or granulated sugar; adjust to taste)
- 180 g cake flour (low-gluten, do not replace with all-purpose or bread flour)
- 8 g baking powder (aluminum-free recommended)
- 15 g matcha powder (use high-quality matcha for pure flavor; reduce to 10 g if you prefer mild taste)
- sweetened red beans, to taste (50–80 g for batter + extra for topping)
Note: Make sure sweetened red beans are well drained to prevent excess moisture in the batter.
Instructions
Step 1. Preparation
Preheat oven to 150°C (top and bottom heat).
Drain sweetened red beans thoroughly. If too wet, pat with kitchen paper.
Step 2. Make the Batter
In a large bowl, whisk 3 eggs and 180 g milk until well combined. No whipping needed.
Add 20 g sweetener and stir until fully dissolved.
Sift in 180 g cake flour, 8 g baking powder, and 15 g matcha powder. Gently fold until no dry powder remains. Do not overmix.
Add 50–80 g sweetened red beans and fold gently to distribute evenly.
Step 3. Molding & Decoration
Line a 6-inch or 8-inch cake mold with parchment paper.
Pour batter into mold until 70–80% full.
Smooth the top and tap the mold lightly to release air bubbles.
Sprinkle extra sweetened red beans on top for decoration.
Step 4. Baking & Cooling
Bake in preheated oven at 150°C for about 30 minutes. Check at 25 minutes: if the surface is lightly golden and a toothpick comes out clean, it’s done.
Remove from oven, cool on a wire rack, and gently unmold. Let cool to room temperature before serving.
Frequently Asked Questions
Q: Can I make this cake without red beans?
A: Yes! The matcha cake tastes wonderful on its own. You can also swap red beans with chocolate chips or nuts.
Q: Can I replace the zero-calorie sweetener with sugar?
A: Yes, use 15–20 g granulated sugar. Adjust to your sweetness preference.
Q: How do I store the cake?
A: Store in an airtight container in the fridge for up to 3 days. Let it return to room temperature before eating, or lightly warm before serving.
Q: Can I use almond milk or soy milk instead of dairy?
A: Yes, plant-based milk works fine, though it may slightly change the flavor and texture.
Easy Oil-Free Matcha Pound Cake Recipe
Ingredients
- 3 eggs room temperature is best for smooth mixing
- 180 g milk whole milk or low-fat to reduce calories
- 20 g zero-calorie sweetener or granulated sugar; adjust to taste
- 180 g cake flour low-gluten, do not replace with all-purpose or bread flour
- 8 g baking powder aluminum-free recommended
- 15 g matcha powder use high-quality matcha for pure flavor; reduce to 10 g if you prefer mild taste
- sweetened red beans to taste (50–80 g for batter + extra for topping)
Instructions
Step 1. Preparation
- Preheat oven to 150°C (top and bottom heat).
- Drain sweetened red beans thoroughly. If too wet, pat with kitchen paper.
Step 2. Make the Batter
- In a large bowl, whisk 3 eggs and 180 g milk until well combined. No whipping needed.
- Add 20 g sweetener and stir until fully dissolved.
- Sift in 180 g cake flour, 8 g baking powder, and 15 g matcha powder. Gently fold until no dry powder remains. Do not overmix.
- Add 50–80 g sweetened red beans and fold gently to distribute evenly.
Step 3. Molding & Decoration
- Line a 6-inch or 8-inch cake mold with parchment paper.
- Pour batter into mold until 70–80% full.
- Smooth the top and tap the mold lightly to release air bubbles.
- Sprinkle extra sweetened red beans on top for decoration.
Step 4. Baking & Cooling
- Bake in preheated oven at 150°C for about 30 minutes. Check at 25 minutes: if the surface is lightly golden and a toothpick comes out clean, it's done.
- Remove from oven, cool on a wire rack, and gently unmold. Let cool to room temperature before serving.
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