Gluten-free Matcha Cake
Make rich and fudge-y matcha cakes using almond flour.
Servings
6
Prep Time:
15 min.
Bake for:
40 min.
Good For:
Snacks, Desserts
Introduction
Gluten-free Matcha Cake
I really enjoy using almond flour in baking as it results in a richer, thicker consistency. As we enter spring in Japan and everything becomes matcha and sakura flavored, I wanted to try a matcha cake with a touch of sesame (neri goma). I’ve topped it with some salted sakura petals, but they’re really more for show as they’re quite salty! Enjoy this cake with tea or ice cream.
Ingredients
- Blanched almond flour, 1 cup
- Unsweetened matcha powder, 1/4 cup
- Baking powder, 1 tsp.
- Salt, a dash
- Eggs, 2
- Coconut oil, 2 tbsp.
- Maple syrup, 1/4 cup
- Tahini or neri goma, 2 tbsp.
Preheat your oven to 180C.
Mix all ingredients well.
Line your baking pan with coconut oil and pour your batter.
Bake for 45 min.
Chill for at least 30 min.
Garnish with pickled sakura petals and enjoy!
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