Sugar-Free Green Tea Cake
Indulge in the delicate flavors of this Sugar-Free Green Tea Cake, a guilt-free dessert that’s as wholesome as it is delicious. Made with nutrient-rich almond flour, earthy matcha green tea powder, and naturally sweetened with erythritol, this cake is perfect for those seeking a low-carb, sugar-free treat. The moist crumb comes from a combination of Greek yogurt, almond milk, and coconut oil, while the vibrant green hue and subtle umami notes make it a visual and flavorful standout. Easy to whip up in just under an hour, this gluten-free masterpiece is perfect for tea lovers, health-conscious bakers, or anyone looking for an elegant, refined dessert to serve at special occasions or for an everyday indulgence. Whether enjoyed on its own or paired with a cup of hot tea, this cake is a decadent delight you can feel good about!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Matcha green tea powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 Eggs
- 0.75 cup Erythritol sweetener
- 0.5 cup Plain Greek yogurt
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
In a medium bowl, sift together the almond flour, matcha green tea powder, baking powder, and salt. This will help to avoid any lumps in the flour and ensure even distribution of ingredients.
In a separate large bowl, beat the eggs until they are light and frothy. Add the erythritol sweetener and continue to beat until well combined.
Mix in the Greek yogurt, almond milk, and vanilla extract to the egg mixture, stirring until smooth.
Gradually incorporate the dry ingredients into the wet mixture, using a spatula to fold it in gently until no dry streaks remain.
Melt the coconut oil in a microwave or small saucepan and allow it to cool slightly before adding it to the batter. Fold in the melted coconut oil delicately until the batter is uniform.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 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 slicing and serving.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 105.6 g | 528% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 12.3 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 909 mg | 70% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 836 mg | 18% | |
*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.
