This match coffee cake is light and moist! Such a perfect cake to go with your breakfast coffee or tea in the afternoon.

Gluten Free Matcha Coffee Cake

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs
• ½ cup melted butter
• ½ cup milk
• ½ cup granulated white sugar
• ½ cup brown sugar
• 1/3 cup Greek yogurt
• 2 teaspoons apple cider vinegar
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 3/4 cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 1/2 cup almond flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Matcha Filling

• ½ cup granulated sugar
• 2 ½ teaspoons cinnamon
• 5g matcha powder from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)

Matcha Streusel

• ⅓ cup brown sugar
• ⅓ cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 1 ½ teaspoon cinnamon
• 2 tablespoons melted butter
• 5g matcha powder from Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)

Steps

1. Preheat the oven to 350°F. Prepare 8×8 baking pan with parchment paper.
2. Whisk together the cinnamon, sugar & matcha powder for the filling and set aside.
3. Melt the butter for the streusel and use a fork to carefully mash in the remaining ingredients until it looks crumbly. If it looks too wet, add in more flour, if it looks too dry/crumbly, add in a splash of maple syrup or milk until it holds together a bit better.
4. In a mixing bowl of a stand mixer, beat together the wet ingredients until smooth.
5. Whisk in dry ingredients until combined in another bowl.
6. Add the dry ingredients to the wet mixture until almost incorporated.
7. Add half of the batter to the prepared pan, sprinkle on top the cinnamon sugar, then add in the remaining batter and spread evenly on top.
8. Add the streusel on top.
9. Bake for 38-45 minutes or until a toothpick comes out clean.
10. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Note: 9×9 pan would work fine too for thinner layers. Decrease the bake time by about 5 minutes.

Storage: Once prepared, this cake will need to be kept in the fridge up to 5 days.

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