Gluten Free Matcha Cake

A gluten-free matcha cake is a vibrant, earthy dessert that combines the rich, finely ground green tea powder (matcha) from Japan with alternative flours to create a naturally bright green, moist sponge. It perfectly balances the signature, slightly bitter umami notes of matcha with a delicate sweetness.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (176°C) and line an 2 9-inch round pans with parchment paper.

Step 2

In a large mixing bowl whisk together the flour, baking powder, baking soda, and salt. Sift the matcha into the bowl and whisk very well to incorporate.

Step 3

In a separate bowl, combine the sugar, yogurt, milk, oil, and vanilla. Split in half. Add zest the lemon, and add the zest to the bowl. Cut and squeeze the lemon, adding 1 tablespoon lemon juice, to one bowl and then add zest the lemon, and add the zest to the bowl. Cut and squeeze the orange, adding 2 tablespoon orange juice to the other wet ingredients. Whisk to combine.

Step 4

Pour wet ingredients into dry, and stir to form a batter. Try not to overmix. Pour the batter into the prepared pan. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then lift out onto a metal rack to cool completely.

Step 5

To make the matcha icing, sift together the powdered sugar and matcha. Add the milk and whisk until smooth. If the icing is too thin or thick, adjust the consistency by adding a touch more milk or powdered sugar. Drizzle over the entire cake or onto individual slices just before serving.