Gluten-Free Green Tea Cake
Elevate your dessert game with this Gluten-Free Green Tea Cake, a perfect harmony of earthy matcha flavor and tender, moist texture. Crafted with gluten-free all-purpose flour and a generous dose of matcha green tea powder, this recipe caters to dietary needs while delivering vibrant, antioxidant-rich goodness. The silky batter, a blend of softened butter, almond milk, and vanilla extract, ensures every bite is irresistibly soft and fragrant. This easy-to-follow recipe takes just 20 minutes of prep time and features a stunning green hue, making it a show-stopping addition to your tea party or everyday treat. Dust the cooled cake with extra matcha powder for an elegant finish, and enjoy a slice paired with your favorite cup of tea!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or line it with parchment paper.
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.
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.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
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.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Once cooled, dust the top of the cake with additional matcha powder, if desired, before slicing and serving.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 151.2 g | ||
| Protein | 22.6 g | 45% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 371 mg | 29% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 620 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
