how to make

Matcha Sponge Cake

by

Health

Time

1h

Cost

Nutrients

284 kcal

Carbs 33 grams

Sugars 17 grams

Total Fats 12 grams

Saturates 1 grams

Fibers 2 grams

Proteins 9 grams

About this recipe

Indulge in this fluffy matcha sponge cake that bursts with a bittersweet, nutty, and floral taste thanks to green tea and almonds. Its batter of whipped eggs, almond meal, warm almond milk, and soy yogurt makes this dessert not only moist and soft but also dairy-free and gluten-free. Let’s bake!


Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 25% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
More than 75% of recommended intake for a meal
Fibers, Proteins
More than 75% of recommended intake for a meal
Between 25% and 75% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Eggs
  • Soy

Servings

12

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Ingredients List

Medium Eggs6
Unrefined Brown Sugar200 g
Almond Flour200 g
Rice Flour200 g
Baking Powder20 g
Matcha Powder25 g
Soy Yogurt120 g
Arrowroot Powder20 g
Water35 mL
Almond Milk310 mL
Almond Extract1 tsp
Salt1 pinch

STEP 1

Whisk the egg yolks with sugar for 10 minutes or until they form a thick creamy batter.

Ingredients List

Medium Eggs6
Unrefined Brown Sugar200 g
Almond Flour200 g
Rice Flour200 g
Baking Powder20 g
Matcha Powder25 g
Soy Yogurt120 g
Arrowroot Powder20 g
Water35 mL
Almond Milk310 mL
Almond Extract1 tsp
Salt1 pinch

STEP 2

Combine almond flour, rice flour, baking powder, and matcha powder in a separate bowl.

Ingredients List

Medium Eggs6
Unrefined Brown Sugar200 g
Almond Flour200 g
Rice Flour200 g
Baking Powder20 g
Matcha Powder25 g
Soy Yogurt120 g
Arrowroot Powder20 g
Water35 mL
Almond Milk310 mL
Almond Extract1 tsp
Salt1 pinch

STEP 3

Incorporate the flour mix into the beaten eggs and add yogurt and arrowroot mixed with water.

Then, pour warm milk and almond extract and stir until well incorporated.

Ingredients List

Medium Eggs6
Unrefined Brown Sugar200 g
Almond Flour200 g
Rice Flour200 g
Baking Powder20 g
Matcha Powder25 g
Soy Yogurt120 g
Arrowroot Powder20 g
Water35 mL
Almond Milk310 mL
Almond Extract1 tsp
Salt1 pinch

STEP 4

Whip the egg whites with salt until they form firm peaks and then fold them into the cake batter with the help of a spatula.

Ingredients List

Medium Eggs6
Unrefined Brown Sugar200 g
Almond Flour200 g
Rice Flour200 g
Baking Powder20 g
Matcha Powder25 g
Soy Yogurt120 g
Arrowroot Powder20 g
Water35 mL
Almond Milk310 mL
Almond Extract1 tsp
Salt1 pinch

STEP 5

Bake the matcha cake in a spring-form round tin at 180°C (355°F) for 35-45 minutes.

Allow cooling down and garnish with coconut flakes, dusted matcha, and blueberries. Enjoy!

Ingredients List

Medium Eggs6
Unrefined Brown Sugar200 g
Almond Flour200 g
Rice Flour200 g
Baking Powder20 g
Matcha Powder25 g
Soy Yogurt120 g
Arrowroot Powder20 g
Water35 mL
Almond Milk310 mL
Almond Extract1 tsp
Salt1 pinch