1½teaspoonsground black sesame seeds, using a mortar and pestle
INSTRUCTIONS
Preheat the oven to 350°F and line the bottom and sides of a 6-inch round cake pan with parchment paper (if you're lazy like me, just press a big piece of parchment paper into the pan). Alternatively, if you're making cupcakes, line a muffin tin with cupcake liners.
Whisk the brown rice flour, oat flour, millet flour, sweet rice flour, tapioca starch, xanthan gum, matcha powder, baking powder, and salt in a medium bowl.
Prepare the streusel topping by mixing all of the ingredients together in a bowl until evenly combined and clumpy when pressed together. Set aside.
In the bowl of a stand mixer, beat the butter, sugar, and honey until light and fluffy.
Scrape down the sides and beat in the vanilla and eggs.
Mix in the milk and beat until smooth.
With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until smooth.
Pour the cake mix into the prepared cake pan or divide it among 8-10 cupcake liners, filling each ⅔ full. Let it rest for 5-10 minutes.
Sprinkle the streusel topping over the cake/cupcakes.
For cake, bake until a toothpick poked in the center comes out clean, 40 minutes. For cupcakes, bake for 24 minutes. Transfer to a wire rack to cool completely before serving.
Notes
*For non-gluten-free version, replace the brown rice flour, oat flour, millet flour, sweet rice flour, tapioca starch, and xanthan gum with 1½ cups all-purpose flour
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.