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Matcha Cake

Ingredients

  • 1 cup almond flour
  • 1/4 cup milk, almond milk plus additional
  • 1 egg
  • 1 tsp maple syrup
  • 1 tsp powdered matcha tea
  • 1 tsp cinnamon
  • 1/2 tsp ginger (optional)
  • 1 tsp cocoa powder and more for cake zhughing/dusting
  • 1-2 drops Pandan gel
  • 1/4 tsp baking soda
  • 1 tbsp all purpose flour
  • 1/4 tsp apple cider vinegar
  • 1 tsp neutral oil
  • 1 tbsp chocolate chips

Instructions

  • Mix ingredients by hand with a spoon. Almond flour is a gluten-free flour that will make a softer batter. Work in enough wet ingredients so the batter falls off the spoon together. The batter will be noticeably more grainy and less gloppy/smooth than a full gluten flour batter.
  • Bake at 325°F for at least 45 minutes or until a toothpick comes out clean. Sometimes the bottom is still moist, so if you use a springform cake pan, you can take a small peek or simply add another 5-10 minutes to ensure it's dry at the bottom. When you bake at low temps and slow, you don't have to worry about burning your cake.
  • Let cool and dust with matcha and cocoa powder.
  • You can cut the cake in half with a serrated knife and add a frosting or filling. This one is filled with mascarpone mixed with almond extract to add a complementing taste. Then use a cookie cutter to cut out the cake in a star or any whimsical shape to your heart's fancy.