Description
This Flourless Matcha Coconut Cake with Greek Yogurt is a soft, earthy delight with tropical coconut and creamy richness—naturally gluten-free, nourishing, and perfect for tea time or brunch!
Ingredients
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2 tsp matcha green tea powder
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1 cup (100g) unsweetened shredded coconut
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½ cup (50g) almond flour
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1 tsp gluten-free baking powder
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¼ tsp salt
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3 large eggs
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⅓ cup (80ml) honey or maple syrup
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½ cup (120g) plain Greek yogurt
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1 tsp vanilla extract
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2 tbsp coconut oil, melted
Optional Toppings
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Dusting of matcha
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Toasted shredded coconut
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Dollop of Greek yogurt
Instructions
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Preheat oven to 350°F (175°C). Grease and line an 8-inch springform or cake pan.
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In a bowl, whisk together shredded coconut, almond flour, matcha, baking powder, and salt.
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In another bowl, whisk the eggs with honey or maple syrup, yogurt, vanilla, and melted coconut oil until smooth.
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Gently fold the dry ingredients into the wet until just combined.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 30–35 minutes, until edges are set and center jiggles slightly.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Add optional toppings before serving.
Notes
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Use coconut yogurt for a dairy-free version.
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Maple syrup makes it vegan-friendly.
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Don’t overbake; the center should jiggle slightly for a moist crumb.
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Store in the fridge for up to 5 days or freeze individual slices for 2 months.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: Fusion