Moist and Delicious Gluten Free Matcha Bundt Cakes

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 anytime you would like a unique bundt cake that tastes amazing!

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.

Are you ready for a fancy dessert? Mr. Fearless Dining and I love matcha green tea. You have seen it in a few recipes on my blog like this Gluten Free Matcha Green Tea Banana Bread and these cute Gluten Free Matcha Green Tea Madeleines.

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!

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 grades of quality. There are several ceremonial varieties of matcha and even culinary grade matcha.  Ceremonial green tea is the highest quality matcha and it is preferred for the tea ceremony.

Culinary grade matcha is a little less defined as it is a newer term. I have experimented with both and I have found the culinary matcha is ground very fine. I highly recommend using a culinary grade matcha powder because it ensures your baking is not grainy!

Why this recipe is great:

Matcha has such a unique flavor, it is delicious to bake with! This moist delicious homemade gluten free cake is not only tasty, but 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!

What you need to make this recipe:

• Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
• Xanthan gum- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
• Matcha green tea powder - I recommend culinary grade
• Butter - use vegan butter if you are dairy-free.

Recipe step by step directions:

Step 1: Add the dry ingredients to a bowl and whisk to blend.

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.

Expert Tips and Recipe FAQ:

You can use icing or frosting to decorate the mini matcha bundt cakes. Enjoy!!

More Delicious Gluten Free Matcha Recipes:

• Gluten Free Matcha Green Tea Banana Bread
• Matcha Green Tea Chia Pudding
• Matcha Green Tea Mochi

Tools:

1. Either cute little mini bundt pans, or a large bundt pan.
2. My favorite gluten free flour blend makes this cake turn out so moist and delicious.

Recipe

Gluten Free Matcha Cake

Sandi Gaertner

These gluten free matcha green tea mini bundt cakes are moist and delicious.

5 from 15 votes

Print Recipe Pin Recipe Save RecipeSaved!

Cook ModePrevent your screen from going dark

Prep Time 10 mins

Cook Time 22 mins

Total Time 32 mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 6 mini cakes

Calories 521 kcal

Ingredients

  

1x2x3x

• ▢ 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

Instructions

 

• 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 ¾ 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.)

Video

Notes

1. 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.
2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
3. 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.
4. 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.
5. These cakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

Nutrition

Serving: 1gCalories: 521kcalCarbohydrates: 66gProtein: 8gFat: 27gSaturated Fat: 16gTrans Fat: 1gCholesterol: 145mgSodium: 294mgPotassium: 215mgFiber: 3gSugar: 44gVitamin A: 935IUCalcium: 132mgIron: 2mg

Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)