This gluten free matcha cake is a moist, tender green tea cake with a delicate earthy flavor and a soft crumb, made with a simple blend of gluten free flour, almond flour, and high-quality matcha powder. It comes together in one bowl, making it an easy dessert for birthdays, afternoon tea, or a weekend treat. The combination of rice flour and almond flour gives it a structure that holds up well while staying surprisingly light, and the matcha provides a vibrant color and a subtle, slightly bitter note that balances the sweetness.
Ingredients
- 1 ½ cups (210 g) gluten free all-purpose flour (with xanthan gum, such as King Arthur or Bob’s Red Mill)
- ½ cup (50 g) almond flour
- 2 tablespoons (15 g) culinary grade matcha powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs (150 g), at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the gluten free flour, almond flour, matcha powder, baking powder, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The top should be springy to the touch.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Tips
- Use culinary grade matcha: Ceremonial grade is too delicate and expensive for baking; culinary grade is designed for recipes and gives a stronger color and flavor. If you only have ceremonial, reduce the amount by a third to avoid bitterness.
- Measure flour correctly: Spoon the gluten free flour into your measuring cup and level it off with a knife. Scooping directly can pack the flour and make the cake dry.
- Don’t overmix the batter: Overmixing can develop the gums in the gluten free flour, making the cake tough. Stop mixing as soon as the flour disappears.
- Room temperature ingredients: Bring eggs and buttermilk to room temperature before starting. This helps the batter emulsify properly, creating a smoother, more even crumb.
Serving Suggestions
Serve this matcha cake dusted with powdered sugar for a simple finish, or top it with a light vanilla buttercream or cream cheese frosting. It pairs beautifully with a cup of green tea or coffee. For a more decadent dessert, serve with a dollop of whipped cream and fresh berries—strawberries or raspberries contrast nicely with the earthy matcha.
Variations
- Lemon-Matcha: Add the zest of one lemon to the batter and replace the buttermilk with lemon juice mixed with milk (1 tablespoon lemon juice + ½ cup milk, let sit 5 minutes). The citrus brightens the matcha.
- Chocolate-Matcha: Fold in ½ cup (90 g) of dark chocolate chips or chunks. The bitterness of the chocolate complements the matcha.
- Matcha Cupcakes: Divide the batter into a 12-cup muffin tin lined with paper liners. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
- Dairy-Free: Substitute the butter with vegan butter or coconut oil, and use a dairy-free buttermilk (soy or almond milk mixed with lemon juice). The texture will be slightly denser but still delicious.
Storage and Reheating
Store the unfrosted cake in an airtight container at room temperature for up to 3 days. If frosted, refrigerate for up to 4 days, but bring to room temperature before serving for best flavor. You can also freeze the unfrosted cake for up to 2 months: wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving. To refresh a slice, microwave it for 10–15 seconds, or warm it in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use a different gluten free flour blend? Yes, but avoid blends that are mostly rice flour without any binder. Look for a 1:1 gluten free flour that already contains xanthan gum. If your blend doesn’t have xanthan, add ½ teaspoon to the dry ingredients.
Why did my cake sink in the middle? This can happen if the batter is overmixed, which weakens the structure, or if the oven door is opened too early during baking. Also, ensure your baking powder and baking soda are fresh—they lose potency over time.
Can I reduce the sugar? You can cut the sugar down to ¾ cup (150 g), but the cake will be less tender and may have a slightly drier texture. Matcha is bitter, so keeping some sweetness is important for balance.
Is matcha high in caffeine? Yes, matcha contains caffeine, about 30–50 mg per teaspoon. This cake has 2 tablespoons of matcha, so each slice will have a small amount of caffeine, similar to a weak cup of tea.
Can I make this cake egg-free? You can try using 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water), but the texture will be denser and more crumbly. The cake may not rise as much, and it will be less moist.
How do I know when the cake is done? Insert a toothpick into the center—it should come out clean or with a few moist crumbs, not wet batter. The top should also spring back when lightly pressed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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