Thai Matcha Cake is a moist, tender bundt or loaf cake that pairs the earthy, slightly bitter notes of matcha green tea with the sweet, creamy flavor of coconut milk. Inspired by Thai desserts, this cake uses coconut milk instead of dairy milk, giving it a rich, velvety crumb and a subtle tropical aroma. The matcha provides a beautiful green hue and a gentle caffeine lift, making it a perfect afternoon treat with coffee or tea.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons (15 g) matcha powder (culinary grade)
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) full-fat coconut milk, shaken well
- 1/2 cup (120 ml) vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or a 10-cup bundt pan with butter or nonstick spray, and dust lightly with flour.
- In a medium bowl, whisk together the flour, baking powder, salt, and matcha powder. Set aside.
- In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixer on low speed, alternately add the dry ingredients and the coconut milk, starting and ending with the dry mixture. Mix just until combined after each addition.
- Pour in the vegetable oil and fold it in gently with a spatula until the batter is smooth and glossy.
- Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil after 30 minutes.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
Tips
- Matcha quality: Use culinary-grade matcha for baking; ceremonial grade is too delicate and expensive. Sift the matcha with the flour to avoid lumps.
- Coconut milk: Use full-fat coconut milk from a can (not light) for the best texture and flavor. Shake the can well before measuring to ensure it’s uniform.
- Don’t overmix: Overmixing the batter can develop gluten, making the cake tough. Mix just until the flour disappears.
- Pan choice: If using a bundt pan, increase the baking time by 5-10 minutes and check with a skewer. A loaf pan may need a few minutes less.
Serving Suggestions
Serve slices of Thai Matcha Cake as is, or dust with powdered sugar. For a more indulgent treat, top with a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes. It also pairs beautifully with a cup of hot jasmine tea or a Thai iced tea.
Variations
- Glaze: Drizzle with a simple glaze made from 1 cup (120 g) powdered sugar, 2 tablespoons coconut milk, and 1/2 teaspoon matcha powder.
- Add-ins: Fold in 1/2 cup (75 g) white chocolate chips or 1/2 cup (60 g) chopped macadamia nuts for extra texture.
- Vegan option: Replace the butter with 1/2 cup (115 g) coconut oil (solid) and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Citrus twist: Add 1 tablespoon of lime zest to the batter for a bright, tangy contrast to the matcha.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap the cooled cake tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw overnight in the refrigerator before serving. To reheat, microwave individual slices for 10-15 seconds, or warm in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Can I use almond milk instead of coconut milk? Yes, but the cake will be less rich and have a slightly different flavor. Use unsweetened almond milk and add 1 tablespoon of coconut extract to mimic the tropical note.
Why did my cake turn out dry? Overbaking or using too much flour can cause dryness. Check the cake a few minutes before the suggested time, and measure flour by spooning it into the cup and leveling off.
Can I reduce the sugar? You can reduce the sugar to 3/4 cup (150 g), but the cake will be less tender and the matcha bitterness will be more pronounced. For a sugar substitute, use a 1:1 baking sweetener.
Is matcha cake safe for children? Yes, matcha contains caffeine, but the amount in a slice is small. If you’re concerned, use decaffeinated matcha or reduce the matcha to 1 tablespoon.
Can I make this as cupcakes? Absolutely. Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
Why is my cake green but not vibrant? The matcha color can dull during baking, especially if the batter is overmixed or the oven is too hot. Use high-quality matcha and avoid overbaking.
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