Ingredients(1 servings)
| Oat Milk Matcha Latte | 45 g(3 tbsp) |
| Rice flour | 200 g |
| Brown sugar | 40 g |
| Baking powder | 1 tbsp |
| Salt | 1/4 tsp |
| Soy milk | 200 g |
How to make
| 1 Preheat oven to 180°C (350°F) and line a pound cake pan. |
| 2 In a bowl, mix rice flour, matcha latte powder, brown sugar, baking powder, and salt. |
| 3 Add soy milk and stir until smooth. |
| 4 Pour into the pan and bake for 35–40 minutes until set. |
| 5 Let cool before slicing. |
100% plant-based and naturally gluten-free, this soft matcha pound cake highlights the gentle sweetness and rich aroma of Japanese matcha.