Wheat, Egg, and Dairy-Free Matcha Pound Cake

• 190 grams Rice flour
• 38 grams Soy bean flour (or rice flour)
• 38 grams Almond flour
• 10 grams Matcha
• 3 grams Baking soda
• 2 grams Baking powder (aluminum free)
• 66 grams Beet sugar (or caster sugar if serving those over 3 year old)
• 45 grams Olive oil
• 142 grams Soy milk (unprocessed)
• 180 grams Carbonated water
• 14 grams Vinegar
• 76 grams Dainagon adzuki (large adzuki) (or lightly rinsed amanatto)

1. Preheat the oven to 190C.
2. Combine the dry ingredients in a large bowl, and whisk until evenly combined.
3. Make a well in the center.
4. In a separate bowl, combine the wet ingredients, heat until about 50C, then add to the dry ingredients in Step 1.
5. Add the carbonated water and whisk until well incorporated.
6. Switch to a rubber spatula, add the vinegar, quickly stir well, pour into the pound cake mold, and pop it into the oven.
7. Reduce the oven to 180C and bake for about 55 minutes.
8. Once it's finished baking, rap the mold on a hard surface to loosen, then remove the cake from the mold when it cools down.

flour, soy bean flour, flour, matcha, baking soda, baking powder, sugar, olive oil, milk, water, vinegar, dainagon adzuki

Taken from cookpad.com/us/recipes/151359-wheat-egg-and-dairy-free-matcha-pound-cake (may not work)