Today, I decided to make a matcha cake, and since I’ve been trying to cut out gluten, I thought, why not make it gluten-free? I started by gathering all the ingredients. I needed rice flour, almond flour, sugar, eggs, butter, matcha powder, baking powder, and a bit of milk. I felt like I was getting ready for some kind of experiment.
First, I mixed the dry ingredients in a big bowl. I dumped in the rice flour and almond flour, added the sugar, and then the matcha powder. I love that vibrant green color. I also tossed in the baking powder and gave it all a good whisk. It was actually quite satisfying to see all the powders blend together.
Next, I dealt with the wet ingredients. I melted the butter and let it cool a bit. I cracked the eggs into another bowl and whisked them until they were frothy. Then, I poured in the melted butter and mixed everything together. It looked kind of like a weird, buttery soup.
After that, I slowly combined the wet ingredients with the dry ones. I poured the egg mixture into the flour bowl and started stirring. I had to make sure there were no lumps. I added a splash of milk to get the right consistency. The batter turned into this beautiful, pale green color.
I greased a cake pan and poured the batter in. I spread it evenly with a spatula. Then, I popped it into the oven, which I had preheated to 350°F (175°C). Now, the waiting game began. I set the timer for about 30 minutes.
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Waiting: I kept checking on the cake every 10 minutes. I was so eager to see how it would turn out. The smell of matcha started filling my kitchen, which was amazing.
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Checking: After 30 minutes, I stuck a toothpick in the center. It came out clean, which meant the cake was done. I was pretty proud of myself at this point.
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Cooling: I took the cake out of the oven and let it cool in the pan for a while. Then, I carefully flipped it onto a wire rack to cool completely. It looked so good, and I couldn’t wait to try it.
Baking Time
Once the cake was cool, I decided to add a simple glaze. I mixed some powdered sugar with a little bit of milk and a drop of vanilla extract. I drizzled it over the cake, and it looked even better. Finally, I sliced a piece and took a bite. It was moist, fluffy, and had that perfect matcha flavor. Plus, it was gluten-free, so I felt a little less guilty about eating it.
Overall, making this gluten-free matcha cake was a fun experience. It was easier than I expected, and the result was delicious. I’ll definitely be making this again. Maybe next time, I’ll experiment with adding some white chocolate chips or a different kind of frosting. Who knows?
