If you’re a matcha fan, you must try this easy, gluten-free Matcha Cake recipe! Featuring almond flour, matcha powder, vanilla, maple syrup, and chocolate chips, these mildly sweet cakes are baked in ramekins for cute, individual treats. You’ll find their vibrant green color and delicious flavor irresistible!
What Makes Matcha Cake a Healthier Dessert?
Matcha is a finely ground powder made from green tea leaves. Rich in antioxidants, particularly catechins, matcha can help protect cells from damage, boost metabolism, and support overall health.
Matcha is especially good for gut health, as it can help beneficial gut bacteria, such as Lactobacillus and Bifidobacterium, thrive. Read more about matcha and its gut health benefits.
This matcha cake is sweetened with maple syrup and dark chocolate chips and uses gluten-free flour.
Matcha Cake Ingredients
This cake is made of 5 dry ingredients and 4 wet ingredients:
- almond or cassava flour
- matcha powder
- baking powder
- kosher salt
- maple syrup
- large eggs
- ghee
- vanilla extract
- dark chocolate chips
- whipped cream (optional)
Scroll to the recipe card below for exact quantities.
Culinary vs Ceremonial Grade Matcha
For baking, I sometimes use ceremonial-grade matcha, as it will retain its vibrant green color better than culinary-grade matcha. The culinary variety might turn your matcha cookies slightly yellow or brown with baking.
But either will do and if you want to save costs, culinary-grade matcha will work just fine! The photos in the post feature cakes using culinary grade matcha from Matcha Love.
How to Make Matcha Cake
Preheat oven to 350°. Generously spray four small 4-oz ramekins with non-stick spray.
In a medium bowl, whisk together the dry ingredients (flour, matcha, baking powder, and salt).
Add the maple syrup, eggs, ghee, and vanilla extract and whisk until smooth.
Pour the batter into greased ramekins. Sprinkle chocolate chips on the top of the batter in each ramekin.
Bake for 18 minutes. Cakes are done when a toothpick inserted in the middle comes out clean. Add an extra minute if necessary.
Remove from the oven and run a butter knife around the outside of the ramekins to loosen the cakes.
Once they’ve cooled for a few minutes, carefully invert to remove cakes and serve on plates, or serve in the ramekins if you prefer! Serve with whipped cream.
Baked Matcha Cake vs Matcha Mug Cake
You may have seen recipes for matcha mug cakes. I’m a big fan of the super easy, instant microwave desserts, especially if you’re looking for a single dessert in a mug.
However, my family did the “taste test” using this recipe and cooking one cake in the oven (as described in the recipe), and cooking the other in the microwave on high for 90 seconds.
The microwaved cake had a spongier texture, while the baked version was softer and more moist. The family preferred the baked version hands down.
Match Cake Recipe FAQs
Can I use regular flour instead of almond flour?
Yes, you can substitute regular flour for almond flour, but the texture and flavor will be different. Almond flour adds a moist, nutty flavor that complements the matcha.
Can I make this matcha cake vegan?
Yes, you can make the cake vegan by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute for regular eggs.
Can I use a different sweetener instead of maple syrup?
Yes, you can substitute honey, agave syrup, or a low-carb sweetener like erythritol, keeping in mind that the flavor and sweetness may vary slightly.
How should I store the matcha cakes?
Store the cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months.
Why is my matcha cake not green enough?
The color can vary based on the quality and quantity of matcha used. Use culinary grade matcha, or better yet, try ceremonial grade matcha powder. While ceremonial grade is more expensive and often not used for baking, it can yield a much more vibrant green color in baked goods.
Can I bake this cake in a different type of dish?
Yes, you can use a muffin tin, small cake pan, or loaf pan. Adjust the baking time accordingly, as larger or smaller pans will require different baking times.
Matcha Cake (Gluten-free, Easy)
Ingredients
- 1/2 cup almond or cassava flour
- 2 tsp matcha powder
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3 tbsp maple syrup
- 2 large eggs
- 2 tbsp ghee (or avocado oil for dairy-free)
- 1/2 tsp vanilla extract
- 3 tbsp dark chocolate chips
- whipped cream (optional)
Instructions
- Preheat oven to 350°. Generously spray four small 4-oz ramekins with non-stick spray.
- In a medium bowl, whisk together the dry ingredients (flour, matcha, baking powder, and salt).
- Add the maple syrup, eggs, ghee, and vanilla extract and whisk until smooth.
- Pour the batter into greased ramekins. Sprinkle chocolate chips on the top of the batter in each ramekin.
- Bake for 18 minutes. Cakes are done when a toothpick inserted in the middle comes out clean. Add an extra minute if necessary.
- Remove from the oven and run a butter knife around the outside of the ramekins to loosen the cakes. Once they've cooled for a few minutes, carefully invert to remove cakes and serve on plates, or serve in the ramekins if you prefer! Serve with whipped cream.
2 Comments
Quick and yummy dessert. pretty green color.
Made this as a last minute dessert last night. Sooo good and a great way to use matcha powder.