If you love matcha, these moist mini gluten free matcha green tea bundt cakes are full of matcha flavor. These mini matcha bundt cakes are perfect for a tea party, entertaining, or any time you want a unique bundt cake that tastes amazing!
This post may contain affiliate links. Please read our Disclosure Policy.
Mr. Fearless Dining and I love matcha green tea, and I have been experimenting with it in some baking recipes. You have seen it in a few recipes on my blog, like this Gluten Free Matcha Green Tea Banana Bread. It adds a delicious, slightly earthy flavor.
We love the flavor and even the funny, vibrant green color! You can see in the picture how light and fluffy these matcha cakes are!
Just one bite and you will be hooked. This matcha cake batter can also be used to make cupcakes or a single cake. Here are some more delicious gluten free cake recipes to try out.
Is matcha green tea gluten free?
If you have wondered how to use matcha in your baking and cooking, it is important to know that matcha comes in many quality grades. There are several ceremonial varieties of matcha and even culinary-grade matcha. Ceremonial green tea is the highest quality matcha and is preferred for the tea ceremony.
Culinary-grade matcha is a newer term, so it is a little less defined. I have experimented with both and found the culinary matcha to be very fine. I highly recommend using a culinary-grade matcha powder because it ensures your baking is not grainy!
Why we love this gluten free matcha cake recipe:
Matcha has such a unique flavor. It is delicious to bake with! This moist, delicious homemade gluten free cake is not only tasty but also in a pinch. You get fun green-colored desserts that are fun for St. Patrick’s Day.
You can bake these as mini bundt cakes or make one large bundt cake!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. That doesn’t mean others will not work; I have not tested other flours.
- Binder – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Matcha green tea powder – I recommend using culinary-grade matcha powder. It is finer and easier to use in baking.
- Butter – I tested unsalted butter. Use vegan butter if you are dairy-free.
- Eggs – Use large eggs.
- Milk or Non-Dairy Milk – I tested this cake recipe using almond milk. Any plant-based milk will work except canned coconut milk, which is too thick.
How to Make a Matcha Bundt Cake (Step-By-Step)
Step 1: Add the dry ingredients to a bowl and whisk to blend.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 2: Add your wet ingredients to a bowl and mix well.
Step 3: Pour the wet ingredients into the dry ingredients and mix.
Step 4: Add your gluten free matcha cake batter to the mini bundt pans and bake at 350º F for 25-30 minutes until done. I used these mini bundt pans. You can also use one large bundt pan.
Frequently Asked Questions:
With this gluten-free matcha cake batter, you can easily make one large bundt cake, cupcakes, sheet cake, or a layered cake.
These cakes will last up to 4 days in an airtight container or up to 4 months in the freezer.
You can use icing or frosting to decorate the mini matcha bundt cakes. Enjoy!!
More Delicious Gluten Free Matcha Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Matcha Cake (Fluffy and Soft)
Ingredients
- 1 ½ cups gluten free flour blend * see note
- 1 ¼ cups sugar
- 2 teaspoons matcha green tea powder * see note
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 eggs large
- ¾ cup milk (or milk substitute)
- 12 tablespoons unsalted butter * see note
Method
- Preheat the oven to 350º F.
- In a medium bowl, add all of the wet ingredients and whisk well.
- In a large bowl add all of the dry ingredients and whisk to blend.
- Spray coconut oil in mini bundt pans.
- Pour the batter into each pan, filling 3/4 to the top. (These do rise a little bit as they get light and fluffy.)
- Bake until you can insert a tooth pick and it comes out clean. (Mine took about 22 minutes).
- Carefully remove from the pans onto a cooling rack. Drizzle icing if you like. (I used Wilton cookie icing for this.)
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- These cakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Private Notes
Tried this recipe?
Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
These are awesome! I made them as cupcakes and made a simple green tea buttercream to go with them and they were delicious! Baked them for 18 minutes and they came out great 🙂 Thanks for this recipe!
I am so glad you like this recipe Eva. Thank you so much for stopping bye and letting me know. You made my day.