Looking for a unique dessert that’s both healthy and delicious? This Gluten-Free Matcha Cake offers a perfect balance of light, fluffy texture and the earthy, slightly sweet flavor of matcha green tea. Not only is it visually stunning with its natural green hue, but it’s also entirely gluten-free—making it an ideal choice for anyone with gluten sensitivities or those looking for a lighter dessert option.
In this post, we’ll share how to make an easy gluten-free matcha cake, tips to keep it moist, and creative serving ideas to elevate your cake.
Table of Contents
Why You’ll Love Gluten-Free Matcha Cake
Light, fluffy texture with no gluten required
Delicate earthy flavor from quality matcha powder
Naturally vibrant green color without artificial coloring
Pairs well with cream cheese frosting, whipped cream, or simple dusting of powdered sugar
Ingredients Overview
1 cup gluten-free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon matcha green tea powder (culinary grade)
¾ cup granulated sugar
2 large eggs
½ cup milk (dairy or non-dairy)
¼ cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
¼ cup sour cream or yogurt (optional for extra moisture)
How to Make Gluten-Free Matcha Cake
Prepare the Batter
Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan. In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and matcha powder.
In a separate bowl, beat sugar and eggs until light and fluffy. Add milk, oil, vanilla extract, and sour cream or yogurt if using. Gradually fold in the dry ingredients until smooth and well combined. Do not overmix.
Bake
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
Decorate and Serve
Once cooled, dust the cake with powdered sugar for a simple finish, or frost with cream cheese frosting, whipped cream, or a light glaze.
Tips for the Best Gluten-Free Matcha Cake
Use high-quality matcha powder (culinary or ceremonial grade) for vibrant color and best flavor
Ensure all ingredients are at room temperature for a smooth batter
Do not overmix to keep the cake light and fluffy
Sift matcha powder to avoid clumps
Variations to Try
Add a handful of white chocolate chips or chopped nuts to the batter
Use a combination of almond flour and gluten-free flour for added texture
Make it a layered cake with matcha cream filling or mascarpone frosting
Add a hint of lemon zest for a citrus twist
Serving Suggestions
Pair with a hot cup of green tea or matcha latte
Top with fresh berries and whipped cream
Drizzle with a light glaze made from powdered sugar and milk
Dust lightly with additional matcha powder for an elegant finish
Storage Tips
Store the cake in an airtight container at room temperature for up to 2 days
Refrigerate if frosted and consume within 4-5 days
Freeze unfrosted cake layers wrapped tightly for up to 1 month
This Gluten-Free Matcha Cake is a perfect treat for matcha lovers and those avoiding gluten alike. Light, airy, and naturally beautiful, it’s a refreshing change from traditional cakes and offers endless possibilities for customization.
