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

Scale

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