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Flourless Matcha Cake

Moist Flourless Matcha Cake That's Gluten-Free & Irresistible

This Flourless Matcha Cake is a gluten-free delight that melts in your mouth, offering indulgence with a healthy twist.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 4 large Eggs Use at room temperature
  • 60 g Granulated Sugar Sweetens and helps fluff the eggs
  • 10 g Matcha Powder Opt for high-quality matcha
  • 50 g Cornstarch Binds ingredients for light texture
  • 30 g Vegetable Oil Can be swapped with melted coconut oil
  • 40 g Hot Milk Consider non-dairy for vegan version
  • 1 tsp Vanilla Extract Optional for extra flavor
For the Filling
  • 100 g White Chocolate Chips Use dairy-free for vegan option
  • 40 g Hot Heavy Cream
  • 250 g Cold Heavy Cream Can be replaced with coconut cream
For the Syrup
  • 30 g Sugar Adds moisture when brushed on layers
  • 20 g Glucose or Corn Syrup Can be omitted if not available
For the Glaze
  • 5 g Bloomed Gelatine Substitute with agar-agar for vegetarian option
  • 50 g Hot Water Essential for glaze

Equipment

  • Mixing Bowls
  • Spatula
  • Baking Pan
  • Mixer
  • Parchment Paper
  • Sieve
  • Refrigerator
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170°C (325°F) and prepare a 10 x 15-inch baking pan with parchment paper.
  2. Mix 10g of matcha powder with 40g of hot milk to create a smooth paste, then add 30g of vegetable oil.
  3. Separate the yolks from 4 eggs and whisk them with the matcha mixture and optional vanilla extract.
  4. Whip the egg whites until foamy, gradually adding 60g of granulated sugar until soft peaks form.
  5. Sift 50g of cornstarch into the yolk mixture and mix until just combined.
  6. Gently fold the whipped egg whites into the matcha mixture without deflating them.
  7. Spread the batter evenly in the baking pan and bake for about 20 minutes, then cool completely.
  8. Melt white chocolate with 40g of hot heavy cream until smooth, then fold in the matcha paste.
  9. Whip 250g of cold heavy cream until soft peaks and fold it into the chocolate mixture.
  10. Brush the cake layers with a syrup made from 30g sugar and water, then add the cream filling between layers.
  11. Chill the assembled cake for at least 3 hours before glazing.
  12. Prepare the glaze by mixing hot water with matcha, sugar, and cream, then bring to a boil until combined.
  13. Stir in 100g of white chocolate and 5g of gelatine until melted, cool to 30°C, then drizzle over the cake.
  14. Chill the cake again to set the glaze before slicing and serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Use room temperature eggs for optimal mixing and aeration. Fold whipped egg whites gently to maintain texture.

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