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.
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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:
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 to me. 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 there is batter or crumbs on the toothpick, it needs to bake longer
You can easily make one large bundt cake, cupcakes, sheet cake, or a layered cake with this gluten free matcha cake batter.
These cakes will keep 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:
Tools:
- Either cute little mini bundt pans, or a large bundt pan.
- My favorite gluten free flour blend makes this cake turn out so moist and delicious.
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📖 Recipe
Gluten Free Matcha Cake
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 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
- 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.
Nutrition
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Eva
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!
Sandi Gaertner
I am so glad you like this recipe Eva. Thank you so much for stopping bye and letting me know. You made my day.
Ailsa @ Food to Feel Good
This looks so yummy! I love adding match to all sorts of recipes, adds that pretty color and a unique taste. Your cake seems to have the perfect moist inside and browned crust, can't wait to try 🙂
Sandi Gaertner
Thank you so much Alisa 🙂