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Gluten-Free Matcha Lemon Vanilla Cake Recipe

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4.4 from 34 reviews

This Gluten-Free Matcha Lemon Vanilla Cake combines the earthy flavor of matcha with a bright lemon zest and juice for a refreshing and unique twist on a classic vanilla cake. Using almond flour based baking mix, this cake is perfect for gluten-free diets, topped with creamy vanilla frosting and fresh raspberries for a delightful presentation and flavor balance.

  • Total Time: 1 hour 50 minutes
  • Yield: 1 8-inch layered cake, serves approximately 8-10

Ingredients

Cake Ingredients

  • 2 boxes Almond Flour Vanilla Cupcake & Cake Baking Mix (e.g. Simple Mills)
  • 2 packets (or 1 tsp) Matcha powder (reserve a small amount for dusting)
  • Eggs as required by the cake mix instructions for 2 boxes
  • Vanilla extract as required by the cake mix instructions for 2 boxes
  • Extra virgin olive oil as required by the cake mix instructions for 2 boxes
  • Water as required by the cake mix instructions for 2 boxes
  • 2 tsp lemon zest (total)
  • Juice of 1 lemon (total)

Frosting & Decoration

  • Vanilla frosting (e.g. Simple Mills or Miss Jones)
  • 2 cups (2 x 8oz) fresh raspberries
  • Light dusting of reserved matcha powder

Instructions

  1. Prepare Matcha: Dissolve and whisk the two packets of matcha powder in 3-4 tablespoons of hot water, creating a smooth matcha liquid. Reserve a small amount of matcha powder for dusting the finished cake.
  2. Mix and Bake Cakes: Follow the instructions on each almond flour vanilla cake mix box carefully. When combining the wet ingredients, incorporate the prepared matcha liquid, lemon zest, and freshly squeezed lemon juice evenly. Bake both cake batches as directed on the packaging. Once baked, allow the cakes to cool completely, then refrigerate for 1 hour to set.
  3. Frost First Layer: Spread a generous layer of vanilla frosting evenly over the top surface of one cooled cake layer. This will act as the filling between the two cakes.
  4. Add Raspberries: Mash one cup of the fresh raspberries lightly in a bowl until slightly broken down but still chunky. Spread this raspberry mash evenly over the frosted cake layer.
  5. Stack Cakes: Carefully flip the second unfrosted cake so the flat bottom becomes the top, then place it atop the raspberry and frosted layer, creating a sandwich effect.
  6. Final Frosting: Cover the entire stacked cake with the remaining vanilla frosting. Use a cake smoother or spatula to evenly smooth out the frosting for a polished look.
  7. Decorate: Arrange around 10-12 whole fresh raspberries along the edge of the cake top for decoration. Finally, use a fine strainer or duster to lightly dust the top of the cake with the reserved matcha powder to enhance appearance and flavor. Serve and enjoy!

Notes

  • Ensure cakes are completely cooled before frosting to prevent melting.
  • Refrigeration after baking helps to firm up the cakes for easier stacking and frosting.
  • Use fresh raspberries for the best flavor and texture.
  • Adjust sweetness by choosing your preferred vanilla frosting brand or recipe.
  • Matcha powder quality affects the flavor intensity; use culinary or ceremonial grade for best results.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-matcha-lemon-vanilla-cake-recipe/