Matcha Sponge Cake

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!

Matcha Sponge Cake Recipe


Nutrition per serving
Net Carbs35.9 g13.1%
of which Sugars18.4 g20.4%
Fibers2.6 g9.3%
Fats12.3 g19%
of which Saturates1.6 g7.9%
of which Omega 30 g3.7%
Proteins9 g19.5%
Calcium226 mg22.6%
Vitamin A40 mcg5.7%
Vitamin C1 mg1.8%
Iron1.9 mg12.6%
Potassium206 mg5.9%
Sodium251 mg10.9%
Cholesterol93 mg31%
Kcal291 14.5%
Macro split
  • net carbs 60%
  • sugars 31%
  • fats 21%
  • saturates 3%
  • proteins 15%
  • fibers 4%
*RDA based on a 2000 kcal diet;
**Nutritional data sources: USDA, food labels.
291 per serving

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.

For healthy recipes like this, make sure to subscribe to our newsletter and you’ll get our latest recipes sent right into your inbox every week, plus our free ebook!


Measuring System
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

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).

Step 1.1 of Matcha Sponge Cake Recipe
Step 1.2 of Matcha Sponge Cake Recipe

Step 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.

Step 2.1 of Matcha Sponge Cake Recipe

Step 3

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.

Step 3.1 of Matcha Sponge Cake Recipe

Step 4

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.

Step 4.1 of Matcha Sponge Cake Recipe


  • 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.