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Gluten Free Matcha Cake

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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert, Gluten Free, Healthy
Cuisine Asian, Chinese, Japanese
Servings 8 slices
Calories 150 kcal


  • 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


  • 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.
Keyword green cake, green tea cake, matcha cake