As I whisked together the vibrant green matcha with eggs, a wave of tranquility washed over me, reminiscent of a serene Japanese tea garden. The ritual of creating this Easy Flourless Matcha Cake is not just about baking—it’s about embracing a gluten-free delight that brings both flavor and mindfulness to our busy lives. This recipe unveils a moist and airy cake that melts in your mouth, ensuring you won’t miss traditional flour at all. Plus, its simple prep makes it a stellar choice when you want a homemade treat without a fuss. Whether you’re sharing it with friends over tea or enjoying a slice all to yourself, you’ll find that this cake offers both an indulgent experience and a healthy twist. Curious how to create this beautiful, whip-worthy dessert? Let’s dive in!
Why is this matcha cake so special?
Unique Flavor: The bold, earthy taste of matcha enriches every bite, offering a delightful escape from everyday desserts.
No Flour Necessary: Perfect for those seeking gluten-free options, this cake delivers incredible texture without the need for traditional flour.
Quick and Simple: With straightforward steps, you’ll be amazed at how easily you can whip up this elegant treat, great for busy schedules.
Versatile Variations: Whether you want to explore different flavors or keep it simple, this cake adapts beautifully. You can easily swap the matcha glaze for chocolate ganache for a richer experience.
Mindful Indulgence: Not only does this cake satisfy that sweet tooth, but it’s also a healthier choice, making it a guilt-free way to enjoy dessert!
Crowd-Pleasing Choice: Serve it at gatherings and watch as friends and family fall in love with this stunning dessert, just like they do with other favorites like Peach Cake Brown or Cinnamon Swirl Bundt Cake.
Flourless Matcha Cake Ingredients
• Discover the key components for a delightful gluten-free cake!
For the Cake Base
- Eggs – Provide structure and moisture; use at room temperature for better aeration.
- Granulated Sugar (60g) – Sweetens the cake and helps fluff the eggs during beating.
- Matcha Powder (10g) – Delivers the cake’s vibrant color and earthy flavor; opt for high-quality matcha for the best taste.
- Cornstarch (50g) – Binds ingredients in the absence of flour, contributing to a light texture.
- Vegetable Oil (30g) – Adds moisture and richness; can be swapped with melted coconut oil.
- Hot Milk (40g) – Helps dissolve matcha powder for a smoother batter; consider non-dairy milk for a vegan version.
- Vanilla Extract (1 tsp) – Elevates the matcha’s flavor and adds depth to the cake.
For the Filling
- White Chocolate Chips (100g) – Creates a creamy and sweet filling; for a vegan option, use dairy-free chocolate.
- Hot Heavy Cream (40g) – Blends with chocolate to form a silky filling.
- Cold Heavy Cream (250g) – Whipped into the filling for texture; can be replaced with coconut cream for a lighter touch.
For the Syrup
- Sugar (30g) – Adds moisture when brushed onto the cake layers.
- Glucose (20g) or Corn Syrup – Ensures shine and texture for the glaze; can be omitted if not available.
For the Glaze
- Bloomed Gelatine (5g) – Stabilizes the glaze; substitute with agar-agar for a vegetarian option.
- Hot Water (50g) – Essential for combining the glaze ingredients smoothly.
Creating your Flourless Matcha Cake is an adventure that balances delight with healthier choices—let’s bring it to life!
Step‑by‑Step Instructions for Flourless Matcha Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 170°C (325°F). Prepare a 10 x 15-inch baking pan by lining it with parchment paper, ensuring easy removal of your delicious Flourless Matcha Cake later. Once your oven is ready and the pan is lined, you’re all set to start mixing the batter.
Step 2: Combine Matcha and Milk
In a small bowl, mix 10g of matcha powder with 40g of hot milk until fully dissolved, creating a smooth matcha paste. Add 30g of vegetable oil to this mixture and set it aside, allowing the flavors to meld while you prepare the other ingredients for the cake.
Step 3: Prepare Egg Yolks
Separate the egg yolks from 4 eggs and place the yolks in a mixing bowl. Combine the yolks with your matcha mixture, whisking until thoroughly blended. For an extra depth of flavor, you can optionally whisk in 1 teaspoon of vanilla extract, which pairs beautifully with the matcha.
Step 4: Whip the Egg Whites
In a clean bowl, whip the egg whites with a mixer until they become foamy. Gradually add 60g of granulated sugar while continuing to whip, until the mixture reaches soft peaks. This step is vital for giving your Flourless Matcha Cake its light and airy texture.
Step 5: Combine Ingredients
Sift in 50g of cornstarch into the matcha-yolk mixture and gently mix until just combined. This ensures no lumps remain and incorporates the cornstarch for structure. Be mindful not to overmix as you aim for a smooth batter that maintains its lightness.
Step 6: Fold in the Egg Whites
Carefully fold the whipped egg whites into the matcha mixture using a spatula. Take your time to incorporate the two mixtures without deflating the egg whites, as this is crucial for achieving that cloud-like texture in your Flourless Matcha Cake.
Step 7: Bake the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan.
Step 8: Prepare the Filling
For the cream filling, melt 100g of white chocolate with 40g of hot heavy cream in a microwave or double boiler until smooth. Once melted, gently fold in the matcha paste from an additional 8g of matcha and set this mixture aside to cool.
Step 9: Whip Cold Cream
In a separate bowl, whip 250g of cold heavy cream until it forms soft peaks. Fold this whipped cream into the white chocolate mixture, ensuring a light and airy texture. Place the filled bowl in the freezer to chill while you prepare the next steps.
Step 10: Assemble the Cake
Once the cake is completely cooled, brush layers with a simple syrup made from 30g sugar mixed with a bit of water for added moisture. Pipe the matcha-infused cream filling generously between cake layers, building a delightful tower of flavors.
Step 11: Chill the Assembled Cake
Refrigerate the assembled Flourless Matcha Cake for at least 3 hours, allowing the flavors to meld and the filling to firm up. This resting period enhances the overall taste and makes it easier to slice and serve later.
Step 12: Make the Glaze
To prepare the glaze, mix 50g hot water with 8g of matcha, sugar, heavy cream, and glucose in a saucepan. Bring to a gentle boil, stirring until fully combined. This glossy glaze will perfectly finish the cake, adding a stunning visual appeal.
Step 13: Finish the Cake
Once the glaze is prepared, stir in 100g of white chocolate and 5g of bloomed gelatine until fully melted and smooth. Sieve the mixture to remove any lumps and allow it to cool to 30°C before drizzling it over the cake for a beautiful, shiny finish.
Step 14: Chill Again and Serve
After glazing, chill the cake once more to set the glaze. When ready to serve, slice with a clean knife for beautiful presentation. Each bite of your Flourless Matcha Cake will be a delightful blend of flavors and textures that is sure to impress.
How to Store and Freeze Flourless Matcha Cake
Fridge: Store your Flourless Matcha Cake covered in the refrigerator for up to 5 days, ensuring it stays fresh and moist without losing flavor.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. This helps maintain its soft texture.
Thawing: To enjoy, simply transfer the frozen cake to the fridge overnight to thaw slowly. This prevents condensation and keeps it deliciously moist.
Reheating: If you prefer a warmed slice, reheat in the microwave for 10-15 seconds—just enough to take the chill off without altering its texture.
Expert Tips for Flourless Matcha Cake
Room Temperature Eggs: Ensure eggs are at room temperature for optimal mixing and aeration, leading to a lighter cake.
Gentle Folding: Fold the whipped egg whites into the matcha mixture carefully; harsh mixing can deflate the batter and affect texture.
Cool Before Glazing: Allow your glaze to cool before applying it to prevent it from melting the cake layers—a common mistake to avoid!
Use High-Quality Matcha: Selecting a high-quality matcha will enhance the flavor; budget matcha may lead to a dull taste in your Flourless Matcha Cake.
Test for Doneness: Always perform the toothpick test for baked goods; the cake should spring back slightly and a clean toothpick indicates it’s ready.
Slice with Care: Use clean utensils for a beautiful cut when serving to maintain the cake’s elegant appearance.
What to Serve with Easy Flourless Matcha Cake
Indulging in a slice of this delightful cake opens the door to a world of delicious pairings that enhance every bite.
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Chai Tea: The warm spices in chai perfectly complement the earthy tones of matcha, creating a soothing experience.
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Coconut Whipped Cream: Light and airy, this topping adds a tropical touch that contrasts beautifully with the rich matcha flavor.
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Fresh Berries: A mix of strawberries, blueberries, and raspberries brings a burst of freshness and tartness, balancing the sweetness of the cake.
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Miso Caramel Sauce: The umami notes in miso blend well with the cake, creating a unique and exciting flavor combination that will surprise your palate.
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Sesame Ice Cream: Creamy sesame ice cream adds a nutty richness, enhancing the matcha while providing a cool, refreshing element.
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Green Tea Latte: For matcha lovers, sipping a creamy green tea latte mirrors the cake’s flavor profile, offering a delightful consistency.
Treat yourself to these accompanying flavors and drinks, and you’ll find that the Flourless Matcha Cake is the centerpiece of a truly memorable meal.
Flourless Matcha Cake Variations
Feel free to explore these delicious twists and swaps to make this matcha cake your own!
- Chocolate Ganache: Swap the matcha glaze with a rich chocolate ganache for a decadent twist that chocolate lovers will adore.
- Flax Eggs or Applesauce: Use flax eggs or applesauce instead of regular eggs for an egg-free and entirely vegan version that still delights.
- Non-Dairy Milk: Replace hot milk with your favorite non-dairy variety, like almond or oat milk, to make this cake vegan-friendly without losing creaminess.
- Coconut Cream: Substitute the cold heavy cream with coconut cream for a tropical flavor that aligns perfectly with the matcha taste.
- Extract Variety: Experiment with flavored extracts, such as almond or coconut, to add a new dimension to the cake’s flavor profile.
- Spice It Up: Add a pinch of cardamom or cinnamon to the batter for a gentle warmth that complements the matcha beautifully.
- Fruit Infusion: Fold in pureed fruits like banana or strawberry into the batter for a fruity twist that adds sweetness and moisture.
- Nutty Addition: Incorporate ground almonds or hazelnuts into the batter for a delightful texture that complements the matcha’s richness.
This cake’s versatility makes it a fun canvas to experiment with! If you’re feeling inspired, you might also want to check out Gingerbread Pudding Cake or the indulgent Espresso Cheesecake Decadent for more delightful desserts that inspire creativity in your baking journey!
Make Ahead Options
These Flourless Matcha Cakes are a fantastic solution for busy home cooks looking to streamline their meal prep! You can prepare the cake base up to 24 hours in advance—simply follow the baking instructions, allow it to cool, and wrap it tightly in plastic wrap to maintain its moisture. The filling can also be made 3 days ahead; just whip the cream, fold it into the cooled white chocolate mixture, and store it in the refrigerator. When you’re ready to serve, assemble the cake by brushing it with sugar syrup and layering in the filling. Complete with the glossy glaze just before serving for a fresh, stunning finish!
Flourless Matcha Cake Recipe FAQs
What type of matcha should I use for the best flavor?
Absolutely! I recommend using high-quality culinary matcha. Look for vibrant green powder with a fine texture, as this will give your Flourless Matcha Cake a rich, earthy flavor. Budget matcha can often taste dull and affect the overall enjoyment of your cake, so investing in quality here pays off!
How should I store leftover cake?
To keep your Flourless Matcha Cake fresh, store it covered in the refrigerator. It will last for up to 5 days. If you want to enjoy it later, wrap it tightly in plastic wrap and aluminum foil, and freeze it for up to 3 months. This method helps maintain its delightful texture.
Can I freeze the Flourless Matcha Cake?
Yes, you can! Freezing is a great option for preserving your cake. After cooling completely, wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply transfer the cake to the fridge overnight to thaw gently.
What should I do if my cake fails to rise?
If your Flourless Matcha Cake doesn’t rise as expected, check to ensure that your egg whites were whipped to soft peaks and gently folded into the batter without deflating them. Be careful not to overmix, as this can impact the cake’s airy texture. Always bake the cake in a preheated oven, and consider again the freshness of your ingredients.
Is this cake suitable for people with dietary restrictions?
Certainly! This Flourless Matcha Cake is naturally gluten-free, making it suitable for those with gluten sensitivities. For a dairy-free or vegan version, you can use non-dairy milk, and substitute the heavy cream with coconut cream or vegan whipping cream. You can also use flax eggs or applesauce in place of regular eggs!
What do I do if the glaze is too runny or thick?
If your glaze is too runny, try adding a bit more powdered sugar to thicken it up. If it’s too thick, simply warm it slightly to adjust the consistency. Always allow the glaze to cool down to the recommended temperature before applying it to the cake for the best shine and finish!
Moist Flourless Matcha Cake That's Gluten-Free & Irresistible
Ingredients
Equipment
Method
- Preheat your oven to 170°C (325°F) and prepare a 10 x 15-inch baking pan with parchment paper.
- Mix 10g of matcha powder with 40g of hot milk to create a smooth paste, then add 30g of vegetable oil.
- Separate the yolks from 4 eggs and whisk them with the matcha mixture and optional vanilla extract.
- Whip the egg whites until foamy, gradually adding 60g of granulated sugar until soft peaks form.
- Sift 50g of cornstarch into the yolk mixture and mix until just combined.
- Gently fold the whipped egg whites into the matcha mixture without deflating them.
- Spread the batter evenly in the baking pan and bake for about 20 minutes, then cool completely.
- Melt white chocolate with 40g of hot heavy cream until smooth, then fold in the matcha paste.
- Whip 250g of cold heavy cream until soft peaks and fold it into the chocolate mixture.
- Brush the cake layers with a syrup made from 30g sugar and water, then add the cream filling between layers.
- Chill the assembled cake for at least 3 hours before glazing.
- Prepare the glaze by mixing hot water with matcha, sugar, and cream, then bring to a boil until combined.
- Stir in 100g of white chocolate and 5g of gelatine until melted, cool to 30°C, then drizzle over the cake.
- Chill the cake again to set the glaze before slicing and serving.
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