This fluffy matcha sponge cake is a delicious dairy-free and gluten-free dessert recipe prepared with green tea powder, almond flour, and warm almond milk.
Whipped egg yolks and egg whites are often used to make chiffon cakes super soft but, on the other hand, they increase the number of fats.
As here at Foodaciously we want to help you find healthier recipes, we have replaced some eggs in the classic recipe with soy yogurt and arrowroot powder, which work as excellent egg substitutes while adding moisture and structure to the cake.
To make this green tea cake gluten-free we have swapped wheat with rice flour and almond meal. Ground almonds make a low-carb flour with a rich and nutty flavour perfect for your baked goods.
Matcha powder gives a bittersweet floral taste and a gorgeous green colour to this dessert.
Being made from finely ground green tea leaves, matcha also adds health-boosting nutrients and antioxidants. If you want to learn more about matcha properties, check out our latest blog post here.
- Medium Eggs
- Unrefined Brown Sugar
- Almond Flour
- Rice Flour
- Baking Powder
- Matcha Powder
- Soy Yogurt
- Arrowroot Powder
- Almond Milk
- Almond Extract
Before you start make sure all the ingredients are at room temperature and check out our baking guide here.
Separate the egg whites from the yolks.
Whip the egg yolks in a large bowl with a hand mixer for 5 minutes until creamy. Then stir in the sugar a few spoons at a time and keep whisking for further 5 minutes (1).
In a separate bowl, combine almond meal, rice flour, baking powder, and matcha powder (2).
Incorporate the flours into the beaten eggs a bit at a time.
Then, add the yogurt and arrowroot powder mixed in water. Stir well, until the ingredients are well incorporated and you have a smooth batter.
Heat the almond milk with almond extract until it’s warm but not boiling and then pour it into the matcha batter.
Whip the egg whites with salt for 3-5 minutes or until you have firm peaks.
Fold the egg whites into the cake batter and gently mix with the help of a spatula to keep them fluffy.
Pour the cake batter into a round spring-form baking tin of 23 cm (9 inches) diameter.
Bake at 180°C (355°F) for 35-45 minutes or until a skewer inserted in the centre of the cake comes out clean.
Allow cooling down before removing it from the tin.
Your healthy matcha sponge cake is ready to be enjoyed!
We recommend garnishing it with dusted matcha powder, coconut flakes, and blueberries.
Instead of arrowroot, you can use other starches, like potato starch.
You can swap soy yogurt with coconut yogurt and almond milk with other plant-based milks.
The secret to a fluffy sponge cake is the whipping of the eggs. Add a pinch of cream of tartar to the egg whites while whipping to increase their volume and stability.
To check if the egg whites are whipped, just tilt the bowl sideways and, if they don’t slide, they are ready.
If you’re using a fan/convection oven, reduce the temperature to 160°C (320°F).
Store this cake in an airtight container in the fridge for up to three days.