Gluten-Free Green Tea Cake
Indulge in the earthy elegance of a Gluten-Free Green Tea Cake, a delightful dessert that marries the vibrant flavor of matcha with a tender, moist crumb. Made with gluten-free all-purpose flour and naturally dairy-free almond milk, this recipe offers a healthier twist on classic tea cakes, without compromising on taste or texture. Perfectly balanced with a hint of vanilla and just a touch of sweetness, it’s an excellent choice for matcha lovers and those seeking gluten-free options. Quick to prepare in just 20 minutes and baked to perfection in under half an hour, this cake is ideal for pairing with your afternoon tea or serving as a sophisticated treat at your next gathering. Dust with matcha powder before slicing for a striking finish that enhances both the flavor and presentation.
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Ingredients
- 1.5 cups gluten-free all-purpose flour
- 2 tablespoons matcha green tea powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsweetened almond milk
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or line it with parchment paper.
Step 2
In a medium mixing bowl, sift together the gluten-free all-purpose flour, matcha green tea powder, baking powder, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
Step 4
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Step 5
Reduce the mixer speed to low, and alternatively add the dry ingredients and almond milk to the batter, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Step 9
Once cooled, dust the top of the cake with additional matcha powder, if desired, before slicing and serving.
Nutrition Facts
| Serving size | (697.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2301.3 |
| Total Fat 109.7g | 0% |
| Saturated Fat 64.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 630.3mg | 0% |
| Sodium 1902.3mg | 0% |
| Total Carbohydrate 321.3g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 151.2g | |
| Protein 22.6g | 0% |
| Vitamin D 123.9IU | 0% |
| Calcium 370.7mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 619.7mg | 0% |
Source of Calories