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    Home » Bread » Matcha Almond Tea Cake (Low Carb and Gluten-Free)

    Published: Jun 14, 2012 · Modified: Mar 28, 2018 by Carolyn

    Matcha Almond Tea Cake (Low Carb and Gluten-Free)

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    1.0K shares
    Jump to Recipe Print Recipe

    I would say that green tea is definitely an acquired taste. I suppose the same can be said for black tea and coffee and other bitter hot beverages. But I grew up drinking those and only came around to green tea slowly. I remember some awful cups of it served at mediocre Chinese restaurants in Toronto and I never saw the appeal. Then I received a gift of some lovely cherry-infused loose-leaf green tea from Harrods.  I was skeptical that it would be any tastier than the grassy stuff I’d had in high school, but to my surprise, I found it much more to my palate.  When I was sick one time in grad school, it was the only thing that eased my sore throat.  After that, I was much more willing to give green tea a chance.  It can still be hit or miss, though.  I’ve had some awful green tea, and I’ve had some wonderful green tea.  I suppose the same can be said for black tea and coffee and other bitter hot beverages!


    I don’t remember when I heard of matcha green tea specifically, but I know it wasn’t more than a few years ago.  It started to pop up everywhere and in everything, as these food trends do.  I didn’t know at the time that matcha is tea used in the Japanese tea ceremonies.  It’s a powdery substance made from grinding high-grade tea leaves very finely, and it has to be whisked very briskly into hot water to dissolve, traditionally with a bamboo brush.  I only learned all of this last year when I went to purchase some matcha and discovered how expensive it is, although a little does go a long way.  It put me in mind of one of the more astonishing books I’ve ever read, Memoirs of a Geisha, and I had to go back and re-read it again.  As always, it drew me in so completely I could hardly put it down for two days.

    This tea cake is actually another variation on my Almond Crusted Butter Cake.  It’s such a wonderful base cake recipe that I find myself adapting it in my head all the time.  And I thought that the light flavour of matcha would complement the almond very well.  The light sage green swirl looked absolutely gorgeous when I cut into the bread, that’s for certain.  It was really lovely on its own, but even better with a smear of butter overtop.

    Matcha Almond Tea Cake (Low Carb and Gluten-Free)

    A gorgeous cake that showcases the light flavors of almond and green tea. Low carb and gluten-free!
    4 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Cooling Time: 5 minutes
    Total Time: 1 hour 25 minutes
    Servings: 12

    Ingredients

    • 1 tablespoon matcha green tea powder
    • 2 tablespoon hot water
    • 3 cups almond flour
    • ⅓ cup unflavoured whey protein powder
    • 1 ½ teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup butter softened
    • ½ cup granular Swerve sweetener
    • 3 large eggs
    • 20 drops stevia extract
    • 1 teaspoon almond extract
    • ½ cup almond milk

    Instructions

    • Preheat oven to 300F and butter a loaf pan very well.
    • In a small bowl, whisk matcha powder and hot water together until smooth. Set aside.
    • In a medium bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. Set aside.
    • In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in stevia extract.
    • Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.
    • Remove half of the batter to another bowl. With one half of batter, beat in matcha mixture until well combined. With the other half of the batter, beat in almond extract.
    • Alternate putting large spoonfuls of each batter into the prepared pan. Using a knife, swirl the batters together. Smooth the top.
    • Bake 60 minutes, or until top is deep golden brown and a tester inserted in the center comes out clean. Let cool in pan 5 minutes, then flip out onto a wire rack to cool completely.

    Notes

    Serves 12. Each serving has a total of 7.1 g of carbs and 3.2 g of fiber. Total NET CARBS = 3.9 g.
    1.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Mandy Lee says

      February 10, 2018 at 9:39 am

      4 stars
      Just made these yesterday and I was kinda disappointed the swirls didn’t turn out as gorgeous as yours! But overall its really moist, & delicate. The matcha flavor is very subtle, I loove Matcha. So If Im gonna make these again Im gonna double/triple the matcha powder hoping it won’t affect the overall cake texture. ? This goes so well with a good cup of tea.

      Reply
    2. Helen says

      December 13, 2017 at 1:01 am

      Hi is there any replacement for whey protein?

      Reply
      • Carolyn says

        December 13, 2017 at 8:56 am

        No, it’s really the best thing to help the cake rise properly. You can try egg white protein.

        Reply
    3. Connie says

      November 17, 2015 at 11:14 am

      Is it possible to replace the protein powder with baking powder or coconut flour? Or should I add some acid such as lemon juice or apple cider? Thanks in advance.

      Reply
      • Carolyn says

        November 17, 2015 at 3:25 pm

        You need some sort of dry protein in the absence of gluten (since it is a dry protein). Egg white protein can work well too.

        Reply
    4. Out of The Hat says

      March 30, 2015 at 2:52 pm

      I have always been a tea person, but I find the best way to ruin good tea is to have it be poorly prepared- something that is far too common in my neck of the woods. That said, I still love them all as long as I know they were made right. And I can’t think of any food that is better for a Spring tea party than tea bread!

      Reply
    5. Rachel Horowitz says

      January 17, 2015 at 5:25 pm

      I was wondering if a different liquid could be used instead of the almond milk. I’m not a big fan, although I have cooked and baked with it once or twice. I made an almond cake (recipe from a Bob’s Red Almond Meal bag) that wasn’t bad, and used almond milk in chocolate pudding (wasn’t a big fan).

      This recipe looks promising — I bought a tub of Jarrow’s Whey Protein a while back, and have yet to open it … and I’m looking for a way to incorporate Matcha into my diet, because of the health benefits it offers.

      Reply
      • Carolyn says

        January 17, 2015 at 7:46 pm

        Sure…you can use a combination of heavy cream and water to get the right milky consistency.

        Reply
    6. Maya says

      July 24, 2013 at 9:10 am

      Is it possible to omit the 1/3 cup unflavoured whey protein powder ?

      Reply
      • Carolyn says

        July 24, 2013 at 9:48 am

        Yes, but it won’t rise as well. Can you use hemp protein or something instead?

        Reply
    7. Kapu says

      April 26, 2013 at 10:27 pm

      Well, isn’t the point of eating low carb so that we can eat more? Cause I’m about to eat the whole loaf of my Matcha Green Tea Cake. This came out so good even though I didn’t have the timer on and it over cooked by 10mins. Can this be made as a round cake? You have perfected this for sure. Now I need to prefect my swirls.

      Reply
      • Carolyn says

        April 27, 2013 at 7:10 am

        Yes, I think it could be a round cake, but you’d need to adjust the cooking time and I am not sure by how much! Makes great muffins too.

        Reply
    8. Nami | Just One Cookbook says

      June 22, 2012 at 3:04 am

      So happy to see matcha recipe on your site. A lot of people get confused by green tea and matcha (it’s not like you can grind green tea leaves on your own) and they taste very different. I used to go to my grandma’s tea ceremony and hated bitter matcha served with super sweet Japanese confectionery (to balance out). Now as an adult I can appreciate it more. Your cake is beautiful and I’d love to have some slices!

      Reply
    9. Joy says

      June 15, 2012 at 5:35 pm

      The cake looks wonderful. You would never think it was glutten free.

      Reply
    10. Alison @ Ingredients, Inc. says

      June 15, 2012 at 2:19 pm

      love this recipe idea! Happy weekend!

      Reply
    11. Jeanette says

      June 15, 2012 at 11:54 am

      Matcha tea is expensive, but I would love to get my hands on some and trying it in cooking and baking. Love the swirl in your tea cake so pretty!

      Reply
    12. Roxana GreenGirl { A little bit of everything} says

      June 15, 2012 at 7:37 am

      i’m more of a tea than a coffee person. I love my tea and anything that goes with tea, although I rarely say no to a coffee cake 😉
      The bread is so beautiful, love the green and white swirls.

      Reply
    13. Kelly says

      June 14, 2012 at 7:47 pm

      Umm I need this in my life ASAP. Amazing!

      Reply
    14. Healthy Living Val says

      June 14, 2012 at 6:30 pm

      Those swirls look gorgeous! Not sure what erythritol is so I’ll have to look that up.

      Reply
    15. Erin @ Dinners, Dishes, and Desserts says

      June 14, 2012 at 12:48 pm

      I am slowly liking green tea. Right now I have a box that is green tea with white tea leaves mixed in. That I really like! So baby steps 🙂 I love this cake though, gorgeous swirl and with the almond it sounds delicious!

      Reply
    16. Shannon K. says

      June 14, 2012 at 12:08 pm

      Which unflavored whey do you use? I’ve seen several recipes which call for it and not sure if there is a preferred type. I like Optimum Nutrition’s flavored wheys best.

      Reply
      • Carolyn says

        June 14, 2012 at 1:17 pm

        I use Jarrow Formulas. No rBST in the milk they use and no gluten. Not all whey proteins are gluten free. But use what you like best, I just happened upon this one on Amazon and it works well for the recipes where I don’t want a flavour from the whey. Vanilla whey tends to be extra sweet and the vanilla is a bit overpowering in some recipes.

        Reply
    17. JennM says

      June 14, 2012 at 10:37 am

      Memoirs of a Geisha is one of my favorite books! I know Arthur Golden got a lot of things wrong historically speaking, but it’s still a wonderful read. 🙂

      The matcha tea cake looks lovely! I travel to Asia frequently–usually Taiwan and Korea–and there are always tons of pastries and sweets flavored with matcha in all the shops. The green color is so pretty!

      Reply
    18. Shawn @ I Wash...You Dry says

      June 14, 2012 at 9:26 am

      I am not a tea drinker, but I could definitely get into that cake! Yum!

      Reply
    19. RavieNomNoms says

      June 14, 2012 at 8:53 am

      This is so cool! What a lovely cake, gorgeous pictures too!

      Reply

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