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.