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+ servings
a slice of matcha bundt cake

Gluten Free Matcha Cake

Sandi Gaertner
These gluten free matcha green tea mini bundt cakes are moist and delicious.
5 from 15 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 6 mini cakes
Calories 521 kcal

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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
  • 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 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.)

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.

SPECIAL NOTE

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.

Nutrition

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