Gluten Free Coconut and Matcha Cream Cake
Ingredients
Cake:
- 100g (¼ cup + 3 tbsp) butter
- 100g (½ cup) sugar
- 2 eggs (large)
- 1 tsp vanilla extract
- 110g (¾ cup + 1 tbsp + 1 tsp) gluten free flour blend (see note 1)
- ½ tsp salt
- 2 tbs matcha green tea powder
- ¼ tsp baking soda
- 2 tbs desiccated coconut
- 2 tbs milk
Topping:
- 250ml (1 cup) whipping cream
- desiccated coconut and matcha (to sprinkle)
Instructions
- Pre-heat the oven to 170ºC (325ºF) and grease a small cake tin (mine was an 18cm/6 inch springform).
- Beat the sugar and butter together until fluffy and light. Add the eggs one at a time until well incorporated.
- In a separate bowl, mix the dry ingredients. Add to the wet ingredients a touch at a time. Finally, add the milk just to loosen the batter slightly.
- Pour the batter into the pan and bake for around 30-35 minutes. The cake is ready when an inserted skewer comes out clean. Remove from the oven and allow the cake to cool for a while before removing the springform case. Let the cake cool completely on a wire rack.
- Whip the cream until nice and thick and smother over the top of the cake. Sprinkle as much or as little coconut and matcha as you like. Slice and enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount.
