Gluten-free Matcha Cake with Black Sesame Streusel
Ingredients
Matcha Cake/Cupcakes
- 2 tablespoons + 2 teaspoons Bob's Red Mill brown rice flour, for non-gluten-free version, see note
- 2 tablespoons + 2 teaspoons gluten-free oat flour, I make my own by grinding gluten-free oats in a food processor or blender until fine
- 2 tablespoons + 2 teaspoons millet flour
- 2 tablespoons sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 2 tablespoons Bob’s Red Mill tapioca flour
- ¼ teaspoon xanthan gum
- 2 teaspoons high-quality matcha powder
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¼ cup + 2 tablespoons granulated sugar
- 1½ tablespoons honey
- ¼ cup unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 large egg, room temperature
- ¼ cup + 1 tablespoon whole milk
Black Sesame Streusel
- 1 tablespoon unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 tablespoons gluten-free oat flour
- 1 tablespoon whole black sesame seeds
- 1½ teaspoons ground 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
