Matcha Green Tea Pound Cake Recipe

Matcha Green Tea Pound Cake Recipe

Written by Becky

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You’ve probably seen by now, I have a new obsession… Matcha Green Tea Powder. After making matcha tea lattes, I kept experimenting with this rich, bright green tea and came up perfect on the first try and now we just look forward to another loaf soon!

Matcha Green Tea Pound Cake Recipe

Matcha Green Tea Pound Cake Recipe

Matcha Green Tea Pound Cake Recipe

A Matcha Green Tea Flavored Pound Cake that is perfectly moist and flavorful. 
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 1 loaf


  • 1/4 cup coconut oil (you can also use butter)
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup vanilla almond milk (you may use regular milk)
  • 1 cup flour
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • Preheat oven to 325 degrees. Spray a loaf pan well or line with parchment paper.
  • Using a mixer, cream together the coconut oil and sugar.
  • Add almond milk and eggs, and beat until well combined.
  • In a separate bowl mix the flour, matcha powder, baking powder, and salt. Add flour mixture to egg mixture and blend until smooth.
  • Pour batter into prepared loaf pan and bake for 45-50 minutes or until golden brown on the outside and a toothpick comes out clean.

Comments (118)

  1. Just made this one. Nice… ๐Ÿ™‚ Though i did cut back on sugar (1/2 cup) and since i had no almond milk used regular and added 1/4 cup of blended almonds with drop of vanilla extract. Perfect! Thanks ๐Ÿ™‚

  2. I cannot tell you how excited I was when I saw this post. I had green tea pound cake last year when I was in Japan and have been searching for it here ever since (without any luck). I can’t wait to give this a try! Thanks Becky ๐Ÿ™‚

    • That’s so awesome!! I first tasted it from my Japanese student and loved it, then I came up with a recipe. She made hers with a flour you find at the Asian market and baked it in a newspaper box that she made!

  3. Hi Becky,
    Beautiful work. I am going to post this recipe on the Matcha Source Facebook page. I can offer samples for future recipes – truffles, shortbread cookies, almond milk pudding, etc. Best to you, Alissa

  4. Hi, I just made this bread today. Delicious! I’m wondering whether the coconut oil needs to be solid or liquid? I couldn’t tell from the picture. Mine was semi solid and the batter didn’t end up as smooth as yours. Thanks!

  5. The recipe looks absolutely delicious! Just one thing – there’s nothing healthy about it – it’s all white flour and sugar, so you might want to take that out of the intro.

  6. Thanks so much for this recipe! I don’t have an oven at home so I used a toaster oven for this and it turned out better than I had expected! Because the cake’s closer to the heating element than regular ovens, the top came out marvellously crisp – almost like caramelised sugar- a lovely companion with the buttery soft cake! Even my parents who don’t fancy green tea, loved it ๐Ÿ™‚ Also cut down on the sugar to 3/4 cup and doubled the matcha for that extra dose of matcha goodness ๐Ÿ™‚

    • Thanks for reporting back!! I love hearing how recipes turn out in other people’s kitchens. The caramelization of the top of the cake was my favorite thing about it too!

  7. I did this cake last night and it was awesome!!! Thank you! I made it with butter and regular milk as we have some tree nut allergic people in the house. I also added a bit of vanilla. Super light, moist, and the crust-omg! Fantastic!

  8. Hi Becky!
    I’m josh from indonesia 17yo
    Thanks for sharing this recipe i really love this recipe! <3
    Just now i tried this recipe
    But i think it's too sweet ๐Ÿ˜€
    I subtitute coconut oil with butter and low-fat milk
    And it turns as smooth as your wow!
    Have you ever tried to change matcha to Taro powder?
    I want to try it but i think i'm too scared to tried new recipe
    I'm looking forward for your next recipe

  9. Hi Becky,

    Great thanks for sharing the recipe.
    My family likes the green tea cake and am thinking to make a fondant cake for my little boy’s birthday.
    Do you think this cake would be too light to support the fondant?
    Would you have any suggestions to make the cake firmer?
    Many thankssssssss .

    • It’s a pretty firm cake but it’s small so it wouldn’t need much fondant to cover it. I think it would hold up with fondant. Good luck and happy birthday to your son!

  10. Hello, when you say blend until smooth, does that mean using a blender?

    Also, what attachment should I use with the mixer? Can the standard one work or should I use a different one (ex. rubber or wooden)?

    Oh, also, for beating the egg and milk into the mixture, is it better to use a wooden spatula or a rubber one?

    Sorry for all the questions and thank you (by shaquena at dresshead store).

  11. Awesome recipe, Becky! Thank you!

    Did with slightly more than 3/4 cup sugar and about 1 1/2 tbsp of green tea powder and got a cake that had just the right amount of green tea flavour and the right level of sweetness. Thanks!!

  12. Made this cake over the weekend using 3/4 cup of sugar. Perfect for serving with tea while reminiscing about our recent trip to Tokyo. The flavor of the green tea comes through without overwhelming. Will make it again. Thank you!

  13. i just popped this into the oven! judging by how viciously i licked every last drop of batter out of the bowl, i can safely say that OMG I CAN’T WAIT FOR IT TO BE DONE BAKING.

  14. Thanks for sharing! Will be trying this next wk ๐Ÿ™‚ do you think I could replace the flour with cake flour? I prefer a lighter cake!

  15. Tried this recipe over the weekend. The coconut oil really makes this recipe special. I’ve tried making a matcha cake before with butter but it never came out as great this. I also made it with blueberry Matcha and the flavour was just magnificent. Thanks so much for sharing this with us all xxx

  16. ไปŠๆ—ฅใ“ใฎๆŠน่Œถใ‚ฑใƒผใ‚ญใ‚’ไฝœใฃใฆใ‚ใฃใกใ‚ƒใ‚ใฃใกใ‚ƒ็พŽๅ‘ณใ—ใ‹ใฃใŸใงใ™ใ‚ˆ๏ผ
    Today I made this cake and it was so so delicious!
    I used whole wheat flour and a brown sugar/sweetner combo instead and I couldn’t stop eating it after. Ah!

  17. I’ve baked and cooked with coconut oil before and can taste coconut.

    Can you taste coconut from the coconut oil in this recipe?

    • I agree that most often you can taste the coconut. It doesn’t over take the matcha in this recipe, though if you want to change it up, butter will work well too.

  18. what is the nutritional value of the cake? could apple sauce substitute the coconut oil? What could i use instead of sugar? thank you

    • Marianna,
      Thanks so much for visiting my blog. Unfortunately, I don’t have the nutritional value of the cake. I haven’t tried using apple sauce in place of coconut oil so I’m not sure about that. You could try splenda instead of sugar or stevia. Hope that helps some. Sorry I can’t help more.

    • Just make sure it’s Matcha Green Tea Powder and you should be good. Also, there are sweet ones and regular ones and either should work but I use the regular, unsweetened, matcha.

  19. sorry, more question from me, I can’t find Macha tea powder and only find green tea powder, is that OK ? So, do I need to reduce sugar ? And Cant find cake flour too after checking 2 grovery stores. Is plain flour or self raising flour OK ? Thanks.

  20. Hi Becky
    Thanks for sharing the recipe. May I know what is the amount of butter should be used in replacement of coconut oil? And can I use plain white flour or is there any specific flour required for this cake?


  21. Hi Becky! Just had a green tea matcha cake at a wedding last weekend and it was amazing! I was looking for a recipe to recreate it and glad I stumbled upon yours! Do you think coconut oil or butter tastes better with the cake?

    • I really think you could do either with this cake and the coconut oil may even make the matcha flavor come out more! Although, if you prefer the butter flavor in cake then definitely go with butter!

  22. Hi Becky

    I tried making the cake twice and both times it came out rather tough and springy like a sponge cake and the color was rather brownish rather than green. Can I have a pic of the finished product? And do you know what the problem is for my cake to turn out the way it did ๐Ÿ™


  23. Hi Becky,

    Thanks for sharing your recipe! I’ve used it a few times and have had inconsistent outcomes. Sometimes the cake is a nice soft and fluffy consistency, but other times it’s more dense and dry. The temperature and the time is consistent though. Would you say it’s more because of how long you mix the batter for, or if it needs to be covered from the air shortly after it cools? Would appreciate any input!

    • Steph, are you using the same matcha and same ingredients (coconut oil etc)? That could effect the texture. Also, don’t over mix the batter, just mix until flour is barely incorporated. Hope that helps!

  24. hi there ! I’m gonna use this recipe for my first time !! Can I use cake flour for this recipe or what kind exactly flour in your recipe ? All purpose ? ๐Ÿ™‚

  25. I tried this recipe and loved it! I used butter, almond milk, and added a dollop of sour cream just because. And I used a heaping tablespoon of matcha and the inside of my cake was a beautiful vibrant green. Thank yoU!

  26. Loved this recipe!! I am in Japan right now and I wanted to make something with matcha for my japanese friends, they all said the taste and texture was perfect! I made it with butter and regular milk, boy it was great with just a little bit of white chocolate shavings on top. Thanks for sharing it!

  27. Hi Becky, thanks for sharing that recipe. what is best size of the pan regarding to the volume of batter? Maybe you can explain it with the diameters of pan (if it is a round pan). So many thanks! Can’t wait to try it.. ๐Ÿ™‚

    • Grace, I haven’t tried it that way but it would be worth a try! Or maybe try a cup for cup gluten free flour to ensure that it turns out the same. I asked my Japanese friend what kind of flour they use on similar bread and she gave me a package of imported flour that said high gluten flour?? It looked extra fine like cake flour. Experiment and let me know what you find out!

  28. I made this cake last night and it was AMAZING!!! I loved the coconut flavor from the oil. I also used regular skim milk and added 1/2tsp of vanilla extract. My dad ate two big pieces last night and I just hope that whenever I get home from work today there will be some left or I’ll have to make more!! As I was eating it I could only imagine how wonderful this would be as a cupcake with some green tea icing on top… yum! Thanks so much for sharing all your wonderful recipes and stories! I will 100% continue to follow your site.

  29. Hey! Just wondering if I could use self-raising flour instead of plain flour + baking powder? ๐Ÿ™‚ If so how much of it could I use? Thanks!! ๐Ÿ™‚

  30. Hello, I love this cake, in fact I make to sell. Previously I had a prescription that worked to me very well, but some times it doesnt, I believe that it was by the amount of egg. Iยดm glad I found this recipe.
    I have one question, does the butter has to be solid or liquid, cuz in the one i have it said the butter has to be solid to be mixed with the sugar.
    Thank you very much!!

  31. Just wanted to chime in that I just made the cake except I halved the sugar, used wholemeal flour and upped the amount of matcha powder to 2 tbp.

    Cake turned out great, not too sweet and with a strong matcha flavour the way my family likes it ๐Ÿ™‚

    It was a tad on the dry side, which happens when I use my Bob’s Wholemeal pastry flour. Probably I will reduce the amount of flour a little the next time.

  32. Hi, I really want to make this cake. Just to sure- instead of coconut oil, should I use simple butter or coconut butter? Thank you!

  33. YUM! I used 1/2 c coconut sugar and 1/3 c white sugar (to add up to not quite a cup) and regular milk and a splash of vanilla extract instead of almond milk and this cake came out SO WELL as a coconut green tea cake! Beating the sugars and coconut oil until fluffy seems to have been the key to a light, airy crumb. YUM! The batter seemed a little grainy from the coconut sugar, but it baked up perfectly.

    I look forward to making this again!

  34. I made one last night. I substituted the flour with mixture of almond meal & wholemeal flour and also reduced the sugar to 1/4 cup only. It’s amazing. I love the soft flavor of the matcha and the most important of the result, the taste is just right. It’s not sweet – just as we waanted. The color of the cake is brown however. I guess it’s because of the wholemeal flour used.

    • Sally, yes, I bet the brown color is from the wholemeal flour. Sounds like a great way to change up the cake though and I’m glad it tasted good!

  35. Thank you so much for this recipe!!! It was so delicious-made it just this morning. Some changes i made though was use 1/4 cup less sugar and made it 1/2 wholemeal flour, 1/2 plain flour. Really loved the crust and the fact that it was really moist and dense ๐Ÿ™‚

  36. I made this delicious cake today! Thank you for the recipe! I substituted ground flax + water for the eggs to make the recipe vegan, cut down on the sugar, and made a lemony glaze for the top.

  37. Mine turned out a little dry. Is there any way to make it more moist without compromising the ingredients- I want to keep using coconut oil & almond milk. I did cut the sugar in half and I used whole wheat flour.

    • I’ve found that white whole wheat flour or whole wheat pastry flour are best for baking so the bread or cake doesn’t come out too try. Also, when you reduce the sugar it’s probably affecting the texture. Keep playing around with the recipe and let me know how you find it works best with your changes!

    • I have used whole wheat pastry flour for this and it turns out great! I think whole wheat should be okay too, if just may be more dry. Coconut Flour tends to absorb a lot of liquid so you can’t just substitute it with the same ratios.
      Hope that helps! I’m also trying to not use too much all purpose flour in our diets these days!

  38. 5 stars
    This is my go-to pound cake recipe. I switch out the matcha powder for hojicha/ cocoa and it still gives the same amazing result. I half the sugar though.

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