This healthy matcha cake is a moist, tender green tea loaf made with whole wheat flour, Greek yogurt, and just a touch of honey or maple syrup. It’s lightly sweet, earthy, and perfect for breakfast or an afternoon snack. The natural bitterness of matcha is balanced by a creamy yogurt glaze, and the cake is surprisingly simple to make.
Ingredients
- 1 ½ cups (180 g) whole wheat pastry flour (or all-purpose flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons (15 g) culinary-grade matcha powder
- 2 large eggs, at room temperature
- ½ cup (120 ml) plain Greek yogurt (full-fat or 2%)
- ⅓ cup (80 ml) honey or maple syrup
- ¼ cup (60 ml) melted coconut oil or olive oil
- ¼ cup (60 ml) milk (any kind), at room temperature
- 1 teaspoon vanilla extract
For the glaze (optional)
- ½ cup (120 g) plain Greek yogurt
- 1 tablespoon (15 ml) honey or maple syrup
- ½ teaspoon matcha powder (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and matcha powder. Make sure there are no lumps of matcha; if needed, sift the dry ingredients together.
- In a large bowl, whisk the eggs, Greek yogurt, honey (or maple syrup), melted coconut oil, milk, and vanilla extract until smooth.
- Pour the dry ingredients into the wet mixture and stir with a spatula just until combined. Do not overmix; a few streaks of flour are fine.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely cover with foil after 25 minutes.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If making the glaze, mix the yogurt and honey together in a small bowl. Spread over the cooled cake and dust with matcha powder just before serving.
Tips
- Use culinary-grade matcha: Ceremonial grade is too delicate for baking and can taste grassy. Culinary grade is designed for cooking and gives a vibrant color.
- Don’t overmix: Overmixing develops gluten and makes the cake dense. Stir until the flour just disappears.
- Room-temperature ingredients: Bring eggs, yogurt, and milk to room temperature before mixing to create a smooth, even batter.
- Substitute flour: If you don’t have whole wheat pastry flour, use all-purpose flour; the cake will be slightly less dense but still delicious.
Serving Suggestions
Serve slices of this matcha cake with a hot cup of green tea or coffee. For a special treat, top with fresh berries, a dollop of whipped cream, or a drizzle of white chocolate. It also makes a lovely addition to a brunch spread alongside fruit and scrambled eggs.
Variations
- Lemon Matcha Cake: Add 1 tablespoon of lemon zest to the batter and swap the vanilla for lemon extract. The citrus brightens the matcha.
- Chocolate Chip Matcha Cake: Fold in ½ cup (85 g) of white chocolate chips or dark chocolate chunks for a sweet contrast.
- Vegan Version: Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use plant-based yogurt and milk. The cake will be a bit more tender.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend. Add ½ teaspoon xanthan gum if your blend doesn’t include it.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If glazed, keep it refrigerated. To freeze, wrap the unglazed cake tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge. Reheat individual slices in the microwave for 15–20 seconds or in a toaster oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
Can I use regular flour instead of whole wheat pastry flour?
Yes, all-purpose flour works well. Whole wheat pastry flour is softer and lighter than regular whole wheat, but all-purpose will give a slightly finer crumb.
Why is my matcha cake bitter?
Bitterness usually comes from using too much matcha or from overbaking. Stick to 2 tablespoons and check for doneness a few minutes early. Also, make sure your matcha is fresh and not expired.
Can I reduce the sugar further?
The recipe uses only ⅓ cup of honey or maple syrup for the whole loaf. If you want to cut it down, use ¼ cup, but the cake will be less sweet and may be slightly drier. You can also add a mashed banana for natural sweetness.
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. The top should spring back when lightly pressed.
Can I make this into cupcakes?
Yes, pour the batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes. Check with a toothpick.
Is matcha cake healthy?
This version is lower in sugar and uses whole grains and yogurt for added protein and fiber compared to typical cakes. It’s still a treat, so enjoy it in moderation.
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