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!
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!
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 little less defined as it is a newer term. I have experimented with both and 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 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:
Matcha cake is a fluffy dessert cake that is made with matcha green tea. The color can be surprising, but the flavor is so worth making. I can’t wait for you to try this green tea cake.
For some reason, green tea gives the dessert a tropical feel. Matcha desserts are becoming more and more popular as more people discover matcha.
The best way to test if your bundt cake is done baking is to insert a toothpick into the middle of the cake. If the toothpick comes back clean, your bundt cake is ready. If the toothpick has batter or crumbs, it needs to bake longer.
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 air-tight 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:
- Either cute little mini bundt pans, or a large bundt pan.
- My favorite gluten free flour blend makes this cake so moist and delicious.
Gluten Free Matcha Cake
*As an Amazon Associate, I earn a small commission from qualifying purchases.
- 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.)
- 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.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
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.
Your go-to haven for gluten-free living, where I share hundreds of delicious, family-friendly recipes, helpful gluten-free resources, and allergen-friendly options for everyone!