Ingredients:
Cake:
-2 cups gluten-free all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup matcha green tea powder
-1/2 cup butter, melted
-1 cup granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-1/2 cup almond milk
Cream Cheese Frosting:
-1/2 cup butter, softened
-4 ounces cream cheese, softened
-2 cups confectioners’ sugar
-1 teaspoon vanilla extract
Directions:
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Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder.
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In a separate bowl, whisk together melted butter and sugar.
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Add eggs one at a time, whisking until combined.
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Add vanilla extract and whisk until combined.
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Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk.
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Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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To make the frosting: In a medium bowl, beat together butter and cream cheese until combined.
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Gradually add confectioners’ sugar and beat until combined.
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Add vanilla extract and beat until combined.
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Spread the frosting on the cooled cake.
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Slice and serve. Enjoy!