Nut-Free Matcha Cake
Indulge in the delicate flavors of this Nut-Free Matcha Cake, a delightful dessert that balances the earthy notes of premium matcha green tea with the comforting sweetness of vanilla. Perfect for those with nut allergies, this cake is made with simple, pantry-friendly ingredients like all-purpose flour, unsalted butter, and whole milk for a soft, moist crumb. The vibrant green hue from the matcha powder makes it a visually stunning centerpiece, while a light dusting of confectioners' sugar adds a touch of elegance. Quick to prepare and irresistibly fragrant, this 9-inch cake serves 8 and is ideal for everything from afternoon tea to special celebrations. Whether you're a matcha enthusiast or new to its unique flavor, this recipe is a must-try for its richness and simplicity.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons matcha green tea powder
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter
- 1.25 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 0.5 cup confectioners' sugar
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, sift together the all-purpose flour, matcha powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until incorporated after each addition to avoid overmixing.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 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 turn it out onto a wire rack to cool completely.
Once the cake has cooled, dust the top with confectioners' sugar before serving.
Nutrition Facts
Calories |
3112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 520.3 g | 189% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 325.7 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1264 mg | 27% | |
*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.
