Flourless Matcha Cake Recipe
If you have a soft spot for desserts that combine elegance, delicate flavors, and a touch of green magic, then the Flourless Matcha Cake will steal your heart right away. This gorgeous, airy cake is packed with the vibrant and earthy notes of high-quality matcha powder, beautifully balanced with the creamy sweetness of white chocolate. What makes it extra special is its flourless nature, allowing the matcha flavor to shine through with a moist, melt-in-your-mouth texture that feels light but indulgent. Once you make this Flourless Matcha Cake, it will surely become a go-to treat for special occasions or whenever you crave something truly unique and unforgettable.
Ingredients You’ll Need
These ingredients might seem simple, but each plays a crucial role in building the flavor profile and perfect texture of this Flourless Matcha Cake. From the vibrant matcha to the smooth white chocolate and the fluffy whipped cream, they come together to create a balanced, rich delight.
- 4 medium Eggs: Provide structure and lift, though flax eggs or applesauce can be used for a vegan twist.
- 60 g Granulated Sugar: Adds just the right amount of sweetness without overpowering matcha’s natural bitterness.
- 10 g Matcha Powder: Use high-quality matcha for the best color and authentic flavor.
- 50 g Cornstarch: Replaces flour to give a light, tender crumb perfect for this gluten-free cake.
- 30 g Vegetable Oil: A neutral oil to keep the cake moist and tender.
- 40 g Hot Milk: Activates the matcha and helps create a smooth batter; non-dairy milk works great here too.
- 1 tsp Vanilla Extract: Optional, but it adds a lovely depth to the overall flavor.
- 100 g White Chocolate Chips: Melts to create a luscious addition to the cream layers; dairy-free options available too.
- 100 g Heavy Cream: Whipped to soft peaks for a rich, airy texture in the filling.
- 30 g Glucose: Helps the glaze shine with a smooth, glossy finish, but corn syrup is a fine substitute.
- 2 leaves Bloomed Gelatine: Provides structure to the glaze; agar-agar works well if you want a vegan alternative.
How to Make Flourless Matcha Cake
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 170°C (325°F) and lining a 26 x 38 cm (10 x 15-inch) baking pan with parchment paper. This ensures your cake doesn’t stick and bakes evenly, giving you that perfect delicate crumb every time.
Step 2: Create the Matcha Mixture
Whisk together 10 grams of matcha powder with 40 grams of hot milk. Then stir in 30 grams of vegetable oil until the mixture is completely smooth. This step blends the key flavors and ensures the matcha is evenly distributed, forming a vivid green base for your batter.
Step 3: Whip the Egg Whites and Sugar
Beat the egg whites until they become foamy, then gradually add 60 grams of sugar while continuing to whip until soft peaks form. This deliciously airy meringue is essential for that light, fluffy texture the Flourless Matcha Cake is known for.
Step 4: Combine with Cornstarch
Sift in 50 grams of cornstarch and gently fold it into the matcha mixture. This technique protects the airiness while integrating everything smoothly, giving you that melt-in-your-mouth softness.
Step 5: Bake the Cake
Pour your batter into the prepared pan and bake for about 20 minutes, or until the cake feels set to the touch. The outcome? A tender, beautifully springy base that perfectly holds the flavors of matcha and sweet cream.
Step 6: Prepare the White Chocolate Matcha Cream
While the cake cools, melt 100 grams of white chocolate with 100 grams of heavy cream. Once cooled slightly, combine 8 grams of matcha with 40 grams of hot heavy cream to create a smooth paste, then fold this into the melted chocolate mixture. This gives your filling that perfect matcha punch combined with irresistible white chocolate richness.
Step 7: Whip and Chill the Cream
Whip 250 grams of cold heavy cream until stiff peaks form, then fold it gently into the matcha-chocolate mixture. Chill this luscious cream for 30 to 40 minutes to let the flavors settle and texture firm up just so.
Step 8: Assemble Your Cake Layers
Once your cake is cool, brush layers with a light syrup (optional) and pipe the matcha cream evenly between layers. This is where your Flourless Matcha Cake begins to take shape, stacking flavor and texture. Chill the assembled cake for at least 3 hours to allow everything to meld beautifully.
Step 9: Make the Glaze and Finish
Mix hot water with matcha powder, sugar, and glucose until fully combined, then stir in melted white chocolate and bloomed gelatin. Let the glaze cool before pouring it over your chilled cake, giving it that stunning glossy finish that’s sure to impress. Refrigerate the finished cake and trim the edges just before serving to reveal the cake’s vibrant green layers.
How to Serve Flourless Matcha Cake
Garnishes
A simple dusting of matcha powder, a few white chocolate curls, or fresh edible flowers lift the Flourless Matcha Cake’s presentation to the next level. These little touches brighten the plate and highlight the cake’s natural emerald hues and flavors.
Side Dishes
Pairing this cake with a lightly brewed green tea or a refreshing yuzu sorbet complements its earthy flavors perfectly. The contrast keeps each bite fresh and exciting without overwhelming the delicate balance of the matcha and cream.
Creative Ways to Present
Transform your Flourless Matcha Cake into individual servings by layering the components in pretty glass jars or cups. This not only looks elegant but makes for easy sharing. Another fun idea is to serve small squares alongside a drizzle of condensed milk or a warm berry compote to personalize every bite.
Make Ahead and Storage
Storing Leftovers
Keep leftover Flourless Matcha Cake covered in the refrigerator for up to three days. The cake maintains its moist texture, and the matcha flavor deepens with time, making every slice as delightful as the first.
Freezing
You can freeze slices wrapped tightly in plastic wrap and then foil for up to one month. Thaw overnight in the refrigerator for the best texture and flavor retention, perfect for making ahead for celebrations or simply enjoying later.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating isn’t recommended as it may alter the delicate texture of the cream and glaze. Instead, allow it to sit out for 15 minutes before serving to bring out its lovely flavors fully.
FAQs
Can I make the Flourless Matcha Cake vegan?
Absolutely! You can substitute eggs with flax eggs or applesauce, use a plant-based milk, vegan white chocolate, coconut cream, and agar-agar instead of gelatin. This will keep the essence intact while making it entirely plant-based.
What type of matcha powder should I use?
For the best results, opt for culinary-grade or, even better, ceremonial-grade matcha powder. High-quality matcha provides vibrant color and smoother, richer flavor, making your cake both beautiful and delicious.
Is cornstarch the best flour substitute here?
Cornstarch provides a light texture that flour cannot match in this particular recipe, ensuring the cake stays tender and moist. Other substitutes might change the texture, so sticking with cornstarch is recommended.
How do I know when the cake is done baking?
The cake should feel set and springy when you gently press it. A toothpick inserted in the center might come out slightly moist due to the cake’s delicate texture but shouldn’t be wet with raw batter.
Can the cake be assembled a day ahead?
Yes, assembling the Flourless Matcha Cake a day in advance actually helps the flavors meld together wonderfully. Just make sure to keep it refrigerated and covered to maintain freshness.
Final Thoughts
There is something truly magical about a Flourless Matcha Cake that blends simplicity and sophistication so effortlessly. Whether you’re treating yourself or impressing guests, this stunning dessert brings joy with every vibrant bite. I wholeheartedly encourage you to give this recipe a try, and I promise it will brighten your dessert table and your mood alike!
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Flourless Matcha Cake Recipe
- Total Time: 4 hours 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Flourless Matcha Cake is a delicate and airy dessert combining the earthy flavors of high-quality matcha with the creamy sweetness of white chocolate. It features a tender, gluten-free base made without flour, layered with a smooth matcha-infused cream and topped with a glossy matcha glaze, perfect for tea lovers and those seeking an elegant, refined treat.
Ingredients
Cake Base
- 4 medium Eggs (Flax eggs or applesauce can be used for a vegan option)
- 60 g Granulated Sugar
- 10 g Matcha Powder (High-quality matcha recommended)
- 50 g Cornstarch
- 30 g Vegetable Oil (Any neutral oil works)
- 40 g Hot Milk (Non-dairy milk is a good substitute)
- 1 tsp Vanilla Extract (Optional but recommended)
Filling
- 100 g White Chocolate Chips (Dairy-free option available)
- 100 g Heavy Cream (Coconut cream can be used)
- 8 g Matcha Powder (for matcha paste)
- 250 g Cold Heavy Cream (for whipping)
Syrup
- Syrup for brushing cake layers (quantity as needed, use any simple syrup or flavored syrup)
Glaze
- 10 g Matcha Powder (for glaze)
- 30 g Glucose (corn syrup can be substituted)
- Additional Granulated Sugar (approximately 20 g for sweetness in glaze)
- Hot Water (quantity to dissolve ingredients, about 30-50 ml)
- 100 g White Chocolate (melted for glaze)
- 2 leaves Bloomed Gelatine (Agar-agar can be used for vegan alternative)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C (325°F). Line a 26 x 38 cm (10 x 15-inch) baking pan with parchment paper to ensure easy removal of the cake.
- Make Matcha Mixture: In a bowl, mix 10 g of matcha powder with 40 g of hot milk. Stir in 30 g of vegetable oil until the mixture becomes smooth and well combined. Optionally, add 1 teaspoon of vanilla extract for extra flavor.
- Whip Egg Whites: Separate the eggs and whip the egg whites until foamy. Gradually add 60 g of granulated sugar while continuing to beat, until stiff soft peaks form, giving the cake a light texture.
- Combine Dry Ingredients: Sift 50 g of cornstarch to remove lumps, then gently fold it into the matcha mixture, creating the cake batter base.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the matcha batter in batches to maintain the airiness and create a fluffy texture.
- Bake the Cake: Pour the batter into the prepared pan and bake for approximately 20 minutes or until the cake is set and a toothpick inserted comes out clean. Allow it to cool completely before assembling.
- Melt Chocolate Cream: Melt 100 g of white chocolate chips together with 100 g of heavy cream over a double boiler or gently in the microwave. Stir well and set aside to cool.
- Prepare Matcha Paste: Mix 8 g of matcha powder with 40 g of hot heavy cream to form a smooth paste. Fold this matcha paste into the melted white chocolate mixture to add a vibrant matcha cream flavor.
- Whip Cream: Whip 250 g of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the matcha and white chocolate mixture to create a light, creamy filling. Chill this mixture for 30-40 minutes to set.
- Assemble Cake: Slice the cooled cake into layers as desired. Brush each layer with syrup to keep it moist, then pipe or spread the matcha cream evenly between layers. Chill the assembled cake for at least 3 hours to let the flavors meld and the cream set firmly.
- Prepare Glaze: Dissolve 10 g of matcha powder, 20 g of sugar, and 30 g of glucose in hot water (about 30-50 ml). Stir in melted white chocolate and bloomed gelatin leaves until smooth and fully combined. Let the glaze cool to room temperature but still pourable.
- Glaze the Cake: Pour the cooled glaze evenly over the chilled cake, creating a shiny matcha finish. Refrigerate the cake until the glaze is fully set, then trim the edges neatly before serving.
Notes
- For a vegan version, substitute flax eggs or applesauce for eggs, use dairy-free white chocolate, coconut cream, and agar-agar instead of gelatin.
- High-quality matcha powder enhances the flavor and color of the cake and cream.
- Be gentle when folding egg whites to maintain the lightness of the cake batter.
- The cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- If glucose syrup is unavailable, corn syrup or honey can be a substitute for the glaze.
- Ensure gelatin leaves are fully bloomed in cold water before use to avoid lumps in the glaze.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 35 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: matcha cake, flourless cake, Japanese dessert, white chocolate matcha, gluten free dessert, tea flavored cake
