Matcha loaf cake is easy to make in one bowl, moist, and packed full of green tea flavor! Enjoy this delicious Japanese-inspired cake as an afternoon treat, or sweet breakfast.
This matcha loaf cake is extremely simple, yet perfectly sweet and loaded with rich green tea aroma. Thanks to the matcha powder, there is a subtle bitterness and earthiness that makes the overall flavor unique and complex.
All it takes is to mix all ingredients in one bowl, and bake in a standard loaf pan. You can slice it thick or thin, or even into bite size pieces.
Ingredients for this recipe
- Eggs
- Sugar
- Dairy free yogurt - I use unsweetened almond milk yogurt.
- Almond milk - Or any non dairy milk.
- Avocado oil
- Matcha powder
- Vanilla extract
- Gluten free all purpose flour - Make sure your flour contains xanthan gum which replaces binding effect of gluten. I use Bob's Red Mill 1 to 1 gluten-free baking flour.
- Baking powder
- Salt
How to make matcha loaf cake
Step 1. Preheat the oven to 350°F/ 177°C. Line a loaf cake pan (standard 8.5 inch size).
Step 2. In a large bowl, whisk the eggs and sugar together.
Step 3. Mix in the yogurt, almond milk, and avocado oil.
Step 4. Add in the matcha and vanilla. Mix well.
Step 5. Add in the all purpose flour, baking powder, and salt. Mix until well combined.
Step 6. Pour the batter into the pan. Bake for 45-55 minutes, or until an inserted toothpick comes out with a few moist crumbs but with no wet batter.
*See the recipe card below for detailed instructions.
Tips
- For step 4, make sure to mix until you no longer see big lumps of matcha powder.
- Do not over mix the batter as it’ll result in a denser, heavier cake.
FAQ
I use culinary grade matcha for this recipe, and it totally works! If you use a ceremonial grade, you will get a brighter green color with less bitterness.
Matcha loaf cake can be stored at room temperature for up to 2 days, covered tightly. They can also be frozen for up to 1 month. Cover individual slices with plastic wrap, then store in a freezer bag. Thaw in the fridge, or microwave.
More matcha recipes...
Recipe
Easy Matcha Loaf Cake
Ingredients
- 2 large eggs
- ⅔ cup organic cane sugar
- ½ cup unsweetened almond milk yogurt or any dairy free yogurt
- ½ cup unsweetened almond milk or any non dairy milk
- ½ cup avocado oil
- 3 tablespoons matcha powder unsweetened
- 1 teaspoon vanilla extract
- 1¼ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 baking flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F/ 177°C. Line a 8½ inch loaf pan.
- In a large bowl, whisk the eggs and sugar together.
- Mix in the yogurt, almond milk, and avocado oil.
- Add in the matcha and vanilla. Mix well.
- Add in the all purpose flour, baking powder, and salt. Mix until well combined.
- Pour the batter into the pan. Bake for 45-55 minutes, or until an inserted toothpick comes out with a few moist crumbs but with no wet batter. Let cool for at least 20 minutes before cutting in.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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