One of my most popular recipes on the blog is my Healthy Gluten-Free Coffee Cake! I shared about it on my Instagram the other day, and I joked about how it should really be called a "Matcha Cake" since I don't really drink coffee anymore. That conversation sparked the idea for this Matcha Cake with Streusel Topping!! The recipe is very simple to make, and only requires a few ingredients like almond flour, eggs, and coconut sugar! I kept the streusel topping the same as my original recipe, but switched up the cake recipe. The cake is moist, flavorful, and has a KICK of matcha! Great for anyone that is gluten-free or dairy-free! (Updated March 2021.)
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🍴Ingredient Notes
Dry Ingredients
- Almond Flour - I wouldn't recommend using any other kind of flour for this recipe. Also make sure it's almond flour, and not almond meal.
- Culinary Grade Matcha - When choosing a matcha, you want to find a culinary grade matcha - save the higher quality matcha for your morning latte! I've been using a brand called Soar Organics for the last 2 years, and I love it! You can purchase through their website, or on Amazon. For this recipe I used their Culinary Grade.
- Coconut Sugar - You can sub with Lakanto Golden Monkfruit.
- Nutmeg & Cinnamon - Traditional spices you would find in a coffee cake recipe!
- Room Temperature Eggs - I have not tested this recipe with an egg replacement.
- Melted Coconut Oil - A great alternative to butter for anyone who is dairy-free! I have not tested this recipe with butter, but I believe it would work.
🍴Step by Step Instructions
Making the Cake Batter
- Start by adding your almond flour, coconut sugar, matcha, baking soda, nutmeg, cinnamon and salt into your mixing bowl. Use a whisk or fork to blend until fully combined. (Make sure to break up the almond flour clumps.)
- Next add your eggs, coconut oil, and vanilla to a bowl. Use a hand mixer or stand mixer to whip for about 30 seconds.
- Slowly add your dry mixture into your wet mixture. Once it's fully combined, set the mixture aside while you grease your glass baking dish.
- Spread the mixture into your baking dish, and use the back of a spoon or spatula to make sure it's smooth. Set aside while we prep the topping!
Streusel Topping
- For the topping, add all ingredients into a bowl and mix with a fork until it becomes a crumbly consistency. Sprinkle an even coating on top of the cake mixture.
Baking
- Bake at 350 degrees for 25-30 minutes. (Depending on the size of your pan.) Check with a toothpick or fork. If it comes out clean, it's done!
- Let cool, then slice and enjoy!
Baking tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out, place them in a small bowl with warm water. This will speed up the process!
- When measuring the almond flour, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.
How to store leftovers
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. They will store well in the fridge for about 7-10 days. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!
More Cake Recipes!
- Healthy Apple Spice Cake
- Matcha Chocolate Banana Muffins
- Gluten-Free Cinnamon Coffee Cake
- Lemon Cake with Strawberry Frosting
Recipe
Matcha Cake with Streusel Topping
One of my most popular recipes on the blog is my Healthy Gluten-Free Coffee Cake! I shared about it on my Instagram the other day, and I joked about how it should really be called a "Matcha Cake" since I don't really drink coffee anymore. That conversation sparked the idea for this Matcha Cake with Streusel Topping!! The recipe is very simple to make, and only requires a few ingredients like almond flour, eggs, and coconut sugar! I kept the streusel topping the same as my original recipe, but switched up the cake recipe. The cake is moist, flavorful, and has a KICK of matcha! Great for anyone that is gluten-free or dairy-free!
Equipment
- Hand mixer
- 8x8 Glass Baking Dish
Ingredients
Dry Ingredients
- 1 + ½ Cups Almond Flour
- 2 Tsp. Matcha
- ¼ Cup Coconut Sugar You can sub with Lakanto Golden Monkfruit.
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ¼ Teaspoon Nutmeg
- ½ Teaspoon Cinnamon
Wet Ingredients
- 3 Room Temperature Eggs
- 2 Tablespoon Melted Coconut Oil
- 1 Teaspoon Vanilla Extract
Cinnamon Streusel Topping
- ½ Cup Almond Flour
- ⅓ Cup Coconut Sugar You can sub with Lakanto Golden Monkfruit.
- 1 Teaspoon Cinnamon
- 3 Tablespoons Melted Coconut oil
Instructions
Making the Cake Batter
- Start by adding your almond flour, coconut sugar, matcha, baking soda, nutmeg, cinnamon and salt into your mixing bowl. Use a whisk or fork to blend until fully combined. (Make sure to break up the almond flour clumps.)
- Next add your eggs, coconut oil, and vanilla to a bowl. Use a hand mixer or stand mixer to whip for about 30 seconds.
- Slowly add your dry mixture into your wet mixture. Once it's fully combined, set the mixture aside while you grease your glass baking dish.
- Spread the mixture into your baking dish, and use the back of a spoon or spatula to make sure it's smooth. Set aside while we prep the topping!
Streusel Topping
- For the topping, add all ingredients into a bowl and mix with a fork until it becomes a crumbly consistency. Sprinkle an even coating on top of the cake mixture.
Baking
- Bake at 350 degrees for 25-30 minutes. (Depending on the size of your pan.) Check with a toothpick or fork. If it comes out clean, it's done!
- Let cool, then slice and enjoy!
Notes
How to choose matcha powder
When choosing a matcha, you want to find a culinary grade matcha - save the higher quality matcha for your morning latte! I've been using a brand called Soar Organics for the last 2 years, and I love it! You can purchase through their website, or on Amazon. For this recipe I used their Culinary Grade.Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out, place them in a small bowl with warm water. This will speed up the process!
- When measuring the almond flour, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.
How to store leftovers
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. They will store well in the fridge for about 7-10 days. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!Nutrition
Serving: 12gCalories: 203kcalCarbohydrates: 11gProtein: 6gFat: 16gSaturated Fat: 6gCholesterol: 41mgSodium: 127mgPotassium: 15mgFiber: 2gSugar: 6gVitamin A: 100IUCalcium: 52mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
After you make this Gluten-Free Matcha Cake, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah
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Melanie
It came out delicious! I love the crumble topping.