Matcha Lemon Loaf


This recipe was provided by our friend Annie Oliverio at

Serves 10
Cook Time 45m


  • 1 Cup whole wheat pastry flour
  • 1 Cup all-purpose flour
  • 1 Teaspoon Ujido Matcha powder

  • 2 Teaspoons baking powder
  • 1 Pinch fine sea salt
  • 1 Cup non-dairy milk
  • 15 Ounces liquid from can of chickpeas or white beans
  • 1/2 Cup unsweetened sunflower seed butter
  • 1/3 Cup can sugar-stevia blend
  • 1/4 Cup fresh lemon juice
  • zest from lemon


  1. Preheat the oven to 400-degrees F. Lightly oil a 8-inch x 4-inch loaf pan and line it with parchment paper. Set aside.

  2. In a large mixing bowl, whisk together the flours, matcha powder, baking powder, and salt. Set aside.

  3. In a blender, add the the non-dairy milk, bean liquid, sunflower seed butter, sugar-stevia blend, lemon juice and lemon zest. Now pour this mixture into the dry mixture and stir just to combine. The batter will be very sticky. Scrape batter into the prepared pan and tap it on the counter a few times.

  4. Bake for 45-60 minutes or until the top springs back when touched. Let cool in the pan for about 10 minutes, then gently remove and let cool completely on a wire rack before slicing.

  5. Note: Using a high-quality (i.e., bright green) culinary-grade matcha or a ceremonial-grade matcha will yield a much greener cake. The cake in the photo opposite was made with your standard, garden-variety culinary-grade (i.e., duller green) matcha.

    Did you know? The chlorogenic acid in sunflower seeds reacts with baking soda/powder and can give baked goods a green tinge a day or so after baking. Adding lemon juice balances the acidity and reduces the green.