Healthy Matcha Cake Recipe (Gluten-Free)
Feeling for some healthy green tea cake? Try our easy gluten-free healthy matcha cake recipe today and taste how wonderful and earthy this dessert cake is. This healthy gluten-free matcha cake is rich and sweet with an earthy aroma that is welcoming next to a cup of coffee or tea.
INGREDIENTS FOR HEALTHY GLUTEN-FREE MATCHA CAKE:
- 1 cup unsalted butter (room temperature) or almond butter
- pinch of salt
- 2 tablespoons matcha powder
- 1 cup all-purpose gluten-free flour
- 1 cup coconut sugar or granulated sugar
- 6 tablespoons Milk or almond milk
- 2 teaspoon baking powder
- 4 egg yolks (room temperature)
- 4 egg whites (room temperature)
- 2 tablespoons matcha powder
HOW TO MAKE Healthy Gluten-Free MATCHA CAKE?
- Preheat the oven to 180°C (356°F) and set the rack to middle position.
- Cover the bottom of 2 8 inch round cake pans with parchment paper and spray pan release and set aside.
- In a medium-size bowl, add the gluten-free flour, matcha powder, baking powder, and salt and mix together to blend.
- Add in the butter and sugar and beat on medium speed with a hand mixer until the butter mixture is smooth.
- Put in the eggs yolks and mix until the batter is well combined and smooth.
- Add the flour mixture in portions and fold into the batter with a spatula until combined.
- Beat the eggs yolks on high with the hand mixer in a clean bowl until it reaches soft peaks.
- Fold in the egg whites in 4 different portions carefully folding it into the batter until it combined.
- Divide the batter into the two pans and place it into the preheated oven to bake for about 30-40 minutes.
- To check if the cake is baked, stick in a toothpick into the center, if it comes out dry the matcha cake is baked.
- Remove from the oven and transfer the cake onto a wire rack and cool before serving.
- Keep cake covered at room temperature, it will keep for 5 days.
Easy Matcha Cake (Gluten-Free)
This healthy gluten-free matcha cake is rich and sweet with an earthy aroma that is welcoming next to a cup of coffee or tea.
Ingredients
- 1 cup unsalted butter room temperature or almond butter
- pinch of salt
- 2 tablespoons matcha powder
- 1 cup all-purpose gluten-free flour
- 1 cup coconut sugar or granulated sugar
- 6 tablespoons Milk or almond milk
- 2 teaspoon baking powder
- 4 egg yolks room temperature
- 4 egg whites room temperature
- 2 tablespoons matcha powder
Instructions
- Preheat the oven to 180°C (356°F) and set the rack to middle position.
- Cover the bottom of 2 8 inch round cake pans with parchment paper and spray pan release and set aside.
- In a medium-size bowl, add the gluten-free flour, matcha powder, baking powder, and salt and mix together to blend.
- Add in the butter and sugar and beat on medium speed with a hand mixer until the butter mixture is smooth.
- Put in the eggs yolks and mix until the batter is well combined and smooth.
- Add the flour mixture in portions and fold into the batter with a spatula until combined.
- Beat the eggs yolks on high with the hand mixer in a clean bowl until it reaches soft peaks.
- Fold in the egg whites in 4 different portions carefully folding it into the batter until it combined.
- Divide the batter into the two pans and place it into the preheated oven to bake for about 30-40 minutes.
- To check if the cake is baked, stick in a toothpick into the center, if it comes out dry the matcha cake is baked.
- Remove from the oven and transfer the cake onto a wire rack and cool before serving.
- Keep cake covered at room temperature, it will keep for 5 days.
