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–+ servings
Matcha Bundt Cake

Matcha Bundt Cake

Delicious, gluten-free matcha bundt cake. A gentle antioxidant hit, in a slightly sweet and moist cake. Can easily be made Vegan. 
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Course: Dessert
Cuisine: Gluten-free, Healthy, Paleo
Keyword: bundt cake, Matcha bundt cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 359kcal

Ingredients

  • 1/2 cup of nut milk room temperature
  • 1/4 cup of coconut oil melted
  • 1 2/3 cup almond flour
  • 1/4 cup arrowroot starch
  • 2/3 cup rice flour
  • 1/2 cup honey
  • 4 eggs room temperature
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp himalayan salt
  • 1 tsp vanilla bean
  • 1 tbsp matcha powder culinary grade (+ plus more for garnish)

Instructions

  • Preheat the oven to 350 F. 
  • Grease a 10-inch bundt pan, I use an avocado spray. 
  • In a large mixing bowl combine the dry ingredients; almond flour, arrowroot starch, rice flour, baking soda, baking powder, salt and matcha powder. Whisk well to combine. 
  • In a smaller mixing bowl combine the wet ingredients; Nut milk, coconut oil, honey, eggs and vanilla. Whisk well to combine. 
  • Make a well in the dry ingredients bowl and slowly add in the wet ingredients. Mix well, making sure that there are no dry clumps especially at the bottom of the bowl. 
  • Before pouring in the batter, make sure that no oil is pooling at the bottom of the bundt pan. If it is, use a pastry brush and gently spread the oil about the pan. Make sure the whole surface of the pan is covered. 
    Use a mixture of matcha powder and almond flour to coat the inside of the pan. I would start with 1 tsp of matcha powder to 1 tbsp of almond flour. Make sure the inside of the pan is completely covered. 
  • Pour the batter into the bundt pan and place it in the oven for between 40- 50 minutes or until a toothpick comes out clean from the center. 
  • Let the cake cool for ten (10) minutes before flipping it onto a wire rack or plate. Gently tap the sides and remove the pan. 
  • Dust the Matcha Bundt Cake with a little matcha powder. Serve with fruit or coconut whipped cream. 
  • The cake can be stored at room temperature in an airtight container for up to 4 days. 

Nutrition

Calories: 359kcal | Carbohydrates: 37g | Protein: 10g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 356mg | Potassium: 115mg | Fiber: 3g | Sugar: 18g | Vitamin A: 215IU | Vitamin C: 0.1mg | Calcium: 111mg | Iron: 1.8mg
Tried this recipe?We'd love to see how it turned out! Mention @holistic_kenko or tag #holistickenko