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Best Vegan Matcha Adzuki Loaf Cake | Delia.v Life



Today we are going down the basic route because we feel that some of the most basic pairings are the best. Matcha + Red bean is a classic combination which has withstood the test of time. We love how the sweet nutty adzuki beans complements the earthy, bitter matcha to a tee, pun intended HAHAHA.



Since vegan cakes are not yet widely available, and we felt like having a matcha red bean pound cake, we decided to bring out our handy kitchen tools and make one which will satisfy our cravings. This is a simple loaf cake which tastes really homey and brings a smile to our faces every single time. Its moist tender crumbs just melts in your mouth leaving the fragrance of matcha and red beans lingering on your taste buds willing for you to take another bite....



Go on, make this matcha red bean pound cake on your next baking endeavor and you will find yourself coming back to it again and again like how we did!



Matcha Adzuki Loaf:

80g Dried adzuki beans

8g Matcha powder

25g Potato starch

115g All purpose flour/ White spelt flour

20g Apple cider vinegar

165g Unsweetened soy milk

90g Raw sugar/ Coconut sugar/ Erythritol

1/2 tsp Baking soda

3/4 tsp Baking powder

90g Vegetable oil / Melted vegan butter

1/2 tsp Vanilla extract


1. Soak adzuki beans in hot water for an hour then drain away the soaking water.

2. Bring 400ml of water to a boil and add in the soaked beans. Simmer for an hour or until thoroughly cooked.

3. Drain the cooking liquid and set aside the cooked beans.

4. Preheat the oven to 175 degrees celcius and line a 8 x 3 inch loaf pan with baking paper.

5. In a large bowl sift together flour, matcha powder, potato starch, baking powder, baking soda and sugar. Whisk until homogeneous.

6. Whisk together the soy milk, apple cider vinegar, oil and vanilla extract until well combined.

7. Pour the wet ingredients into the dry ingredients and whisk just until combined.

8. Pour half the batter into the loaf pan and sprinkle in 1/3 of the cooked beans.

9. Top with remaining batter and smooth the surface with a spatula.

10. Bake for 40-50 mins until a toothpick inserted comes out clean.


Adzuki Bean Frosting:

Remaining of the cooked adzuki beans

150g Pressed tofu/ Silken firm tofu (Choose brands with the least soy taste)

50g Raw sugar/ Coconut sugar/ Erythritol


1. Blend in a blender until smooth and creamy.

2. Pipe on the loaf cake and chill the cake for at least 4 hours before serving.


We hope you like our Matcha Adzuki Pound Cake recipe! Make sure you subscribe to our Youtube Channel and tag us on Instagram @delia.v.sg if you recreate any of our recipes, we'd love to see your creations!

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