Easy Flourless Matcha Cake (Gluten-Free) Recipe

Back when my bakery doors were still open, a man walked in, and his eyes locked on the vibrant green of my matcha cake. Sadly, it’s the gluten in the cake that stood in his way. This prompted me to create a gluten-free version. And here it is: my homemade flourless matcha cake! Keep reading for the recipe!

Why This Flourless Matcha Cake Is The Best

Incredibly moist and tender texture: The combination of veggie oil, milk, heavy cream, and matcha powder gives the cake a rich, delicate crumb that’s hard to beat. Unlike some gluten-free cakes that can turn out a bit dry or crumbly, this one stays perfectly soft and melt-in-your-mouth. 

Subtle matcha flavor with a pop of earthiness: If you’re a fan of matcha, you’re going to fall head over heels for this cake. The matcha flavor is perfectly balanced—it’s there, but it’s not too strong or bitter. The earthy tones of matcha blend seamlessly with the creamy filling, creating a flavor profile that’s both refreshing and rich. 

Flourless, no-fuss recipe for effortless baking: What makes this recipe even more amazing is that it’s flourless, which means no hassle with measuring or mixing different types of flour. It’s great for when you want a quick snack without spending hours in the kitchen. And bonus: it’s perfect for those who need a gluten-free option but don’t want to sacrifice flavor or texture! 

By the way, if you’re pursuing a stress-free baking adventure (like me), check out my no-bake cheesecake, no-bake chocolate peanut butter bars, and chocolate peanut butter no-bake cookies.

12 Basic Steps To Make Flourless Matcha Cake

Step 1

Preheat your oven to 170°C (325°F). While it’s warming up, get a 26 x 38 cm (10 x 15-inch) baking pan ready. Line it with parchment paper.

I always like to brush a little oil or butter on the pan first to make sure the parchment sticks down and doesn’t shift while I pour in the batter.

Step 2

In a small bowl, mix 10g of matcha powder with 40g of hot milk. Make sure you’re whisking as you go to avoid any lumps – no one wants a grainy matcha cake! Once it’s smooth, stir in 30g of vegetable oil and set it aside.

Step 3

Now, let’s separate the eggs. You’ll need 4 eggs – just be careful not to get any yolk in the whites. I always find it easiest to separate them one at a time into a small bowl before adding the whites into a bigger mixing bowl.

Add the egg yolks to your matcha mixture and mix it well. At this point, I love adding a teaspoon of vanilla extract – it complements the matcha so beautifully! Whisk it all together until smooth.

Step 4

Time to make those egg whites nice and fluffy! Use an electric mixer with the whisk attachment to beat your egg whites. When they start to get foamy, slowly add 60g of sugar while you continue mixing. You want to beat them until they form soft peaks – light and airy, almost like clouds.

Step 5

Now, sift in 50g of cornstarch. This step really helps give the sponge its light, fluffy texture. Beat on medium speed for about 1 minute until everything is fully combined.

Here comes the fun part: folding! Scoop a small amount of your whipped egg whites into the matcha mixture and gently fold it in. Then, carefully combine the rest of the egg whites into the matcha mixture. 

I always fold gently to keep all the fluffiness intact – it’s this that makes the cake so light.

Step 6

Pour the batter into your prepared baking pan and smooth the surface using a scraper or offset spatula. Don’t forget to tap the pan on the countertop a few times to release any air bubbles.

Pop it into the oven and bake for 20 minutes at 170°C. You’ll know it’s done when a toothpick comes out clean. Once it’s baked, I like to use a sharp knife to gently run along the edges to loosen it from the pan.

Flip the pan upside down onto a wire rack and carefully peel away the parchment paper. Let the cake cool completely before you start the next steps.

Step 7

Let’s give the matcha cream filling some spotlight! 

Start by melting 100g of white chocolate chips and 100g of heavy cream in a heatproof bowl. I like to microwave it in 30-second bursts, stirring in between, until smooth and silky.

Next, make your matcha paste by mixing 8g of matcha powder with 40g of hot heavy cream. Stir it together until smooth, then fold the matcha paste into the melted chocolate mixture. It’s a beautiful green color at this point, and the flavor is just unreal.

Step 8

Now, take 250g of cold heavy cream and fold it into the chocolate matcha mixture. This creates the perfect texture for the filling – rich but not too heavy.

Place it in the freezer for 30 to 40 minutes to chill. After that, whip it with an electric mixer until it’s thick and creamy. Transfer it into a piping bag – this will make assembling the cake so much easier.

Step 9

Make a simple sugar syrup by combining 30g of granulated sugar with 75 ml of water. You just need to stir it together and let it dissolve.

Now we’re going to assemble the cake! Start by placing the first layer of sponge on a cake stand or serving plate (I always line it with parchment paper to keep things tidy). Brush the top with the sugar syrup – don’t be shy here! You want it to soak in and keep the cake moist.

Then, pipe on a generous amount of matcha cream, smoothing it out with an offset spatula. Repeat with the next layer.

For the top layer, brush it with a little coffee syrup (this adds a nice depth of flavor), and then use the rest of the cream to cover the top and crumb coat the sides.

Pop it into the fridge for at least 3 hours to chill. This helps everything set nicely.

Step 10

For the glaze, combine 50g of hot water with 8g of matcha powder in a saucepan, stirring well. Then, add 30g of sugar, 50g of heavy cream, and 20g of glucose. If you don’t have any glucose on hand, corn syrup can work in a pinch.

Bring it to a boil while stirring constantly. This glaze is what gives the cake that gorgeous, shiny finish.

Step 11

Once the mixture is boiling, remove it from the heat and stir in 50g of white chocolate chips until they melt into the glaze. 

Then, toss in 5g of bloomed gelatine (just soak it in cold water for about 10 minutes beforehand). Stir everything well and then sieve the mixture to get rid of any lumps.

Let it cool until it reaches about 30°C – not too hot, or it’ll melt your beautiful cake layers!

Step 12

Once your glaze has cooled to the right temperature, pour it slowly over the top of the cake. I always do this over a wire rack with a baking sheet underneath to catch any drips – we want that smooth, even coat!

Let the glaze rest for about 15 minutes in the fridge. After that, you can trim off any rough edges to get those perfect picture-worthy slices.

Use a sharp knife to slice the cake into 5-6 pieces. Make sure to wipe the knife between each cut for clean slices. If you’re feeling fancy (and why not?), add a few edible gold leaves on top for that extra touch of elegance.

A Baking Tip

Here’s a little twist if you’re in the mood to change things up: replace the matcha glaze with a velvety chocolate ganache. Trust me, matcha and chocolate are a dynamic duo!

I love how the chocolate brings out the earthy notes of the matcha while adding an extra layer of sweetness without overshadowing it. Plus, the ganache adds a wonderfully smooth, silky texture that complements the cake’s crumb so beautifully.

To make the ganache, simply heat up some heavy cream and pour it over chopped chocolate (I go for dark chocolate for that slightly bitter kick). Stir until it’s silky and smooth, then pour it over the cake once it’s cooled—just like you would with the matcha glaze.

FAQs

Can I make this cake vegan?

Of course! You can swap eggs for flax eggs or applesauce and use non-dairy milk and cream.

How to store the matcha cake?

Cover each slice with plastic wrap and store them in the fridge for 4 to 5 days.

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Enjoy your matcha masterpiece! Trust me, it’s going to be a hit.