Red Fruit & Matcha Marble Pound Cake

Vegan marble pound cake made with matcha and red fruits, topped with a flavorful green and pink glaze.

Tips and tricks to make a glazed marble pound cake

Matcha powder can create lumps in you batter, it’s always best to sift it before use.

I used a mix of frozen red fruits (blueberries, blackberries, redcurrants, and raspberries). I would advice not to use strawberries because they tend to release too much juice. You can of course use fresh fruits.

There are many ways to create nice marble cake designs :

Pour a tablespoon of the first batter, then a tablespoon of the second batter in the center of the first one, and so on until there is no batter remaining (you’ll end up with a zebra cake, pretty cool, but a bit tedious) ;

You can do two layers of each batter, and use a fork to create swirls going from the top to the bottom of the loaf pan ;

Or simply pour one layer on top of the other and leave it as is, if you prefer to have one distinct flavor in a bite.

Unmold the cake upside down to have the flat side on top, and wait until completely cooled down to glaze.

The matcha glaze is very easy to prepare : just pour the water slowly while mixing the matcha and icing sugar until you get the right consistency.

if the jelly/jam is not runny enough, you can warm it up with a little bit of water. If using jam with pieces, strain it. Drizzle on top of the matcha glaze using a spoon or a piping bag.

Store the cake in an airtight container in the fridge, remove about 20 minutes before serving and let sit at room temperature.

Vegan red fruit & matcha marble pound cake alternatives

Instead of apple sauce, you can use pear sauce ; the same way, replace cranberry juice by apple juice.

The glaze is not essential but adds a colorful and flavorful touch to the cake. Another option would be to make a raspberry or blueberry coulis and serve it on the side.

I like the crunchiness the almonds bring, pistachios or sesame seeds would be great substitutes. Toast them in a non-stick frying pan or in the oven for a stronger flavor.

Use this recipe to make muffins/cupcakes, but don’t forget to adjust the baking time (about 20 minutes).

More vegan baking recipes

Vegan Pineapple Upside Down Cake

Strawberry Custard Tart

Almond Pulp Chocolate Chip Cookies

Plant-Based Olive Oil Brioche Buns

Red Fruit & Matcha Marble Pound Cake

Vegan marble pound cake made with matcha and red fruits

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Dessert

Servings 8 people

Calories 459 kcal

Equipment

• Loaf pan ( 12 x 5 inches / 30 x 13 cm)

Ingredients

  

Cake Batter

• 1 cup apple sauce (no added sugar) (250 g)
• 1 cup + 3 tbsp granulated sugar (250 g)
• 1 ⅔ cups AP flour (250 g)
• 2 tsp baking powder (11 g)
• ½ cup + 1 ½ tbsp canola oil (125 ml)
• ⅓ cup + 1 tbsp cranberry juice (100 ml)
• 2 ½ tsp matcha powder – sifted (7 g)
• ½ cup frozen red fruits (62 g)
• pinch of salt

Glaze

• 1 cup icing sugar (125 g)
• 2 small tbsp water (25 ml)
• ½ tsp matcha powder (1 g)
• a couple tbsp red fruit jelly/jam
• 1 dz whole almonds

Instructions

 

Cake batter

• Preheat your convection oven to 320°F – 160°C (340°F – 170°C for a conventional oven).
• In a bowl, mix together the flour, baking powder, and salt.
• In another bowl, combine the apple sauce with the sugar.
• Add half of the flour mix, then half of the canola oil, the rest of the flour and lastly the rest of the oil.
• Incorporate the cranberry juice.
• Evenly divide the cake batter in two bowls, mix the matcha powder in one, and the red fruits in the other.
• Spray the loaf pan with oil, and pour half of the matcha cake batter, then half of the red fruit batter, and repeat the same process one more time.
• Use a fork to create some swirls (going from the top to the bottom of the pan), and bake for about one hour.
• Allow to cool down for a few minutes before unmolding, upside-down, on a cooling rack.

Glaze

• In a bowl, whisk the icing sugar with the matcha powder, and pour the water in slowly until you get the right consistency.
• Pour on top of the cake and spread evenly.
• Drizzle with the red fruit jam, and sprinkle with crushed and whole almonds.
• Store in an airtight container in the fridge for up to five days.

Notes

• Matcha powder can create lumps in you batter, it’s always best to sift it before use.

• I used a mix of frozen red fruits (blueberries, cherries, redcurrants, and raspberries), I would advice no to use strawberries as they tend to release too much juice. You can of course use fresh fruits.

• if the jelly/jam is not runny enough, warm it up with a little bit of water. If using jam with pieces, strain it. Drizzle with a spoon or a piping bag.

• Instead of apple sauce, you can use pear sauce ; the same way, you can replace cranberry juice by apple juice.

• The glaze is not essential but adds a colorful and flavorful touch to the cake. Another option would be to make a raspberry or blueberry coulis and serve it on the side.

• I like the crunchiness the almonds bring, pistachios or sesame seeds would be great substitutes. Roast them for a stronger flavor.

• Use this recipe to make muffins/cupcakes, just don’t forget to adjust the baking time (about 20 minutes).

• Calories are per one serving (total calories for the whole recipe : 3,676).

Keyword Matcha, Vegan baking