Ok, you guys. This Gluten-Free Matcha Lemon Vanilla Cake is it.

For all my gluten-free, dairy-free eaters out there, you will die for this one. Bursting with flavor and pretty pops of color, it’s a cake made with all the better-for-you ingredients, and perfect for any occasion. A dream come true, if you ask me. I mean, come on with the fresh raspberry-filled center + topping.

SIMPLY TRIED-AND-TRUE

I once said I’m not really a baker (although does my OG Cashew Chocolate Chip Cookie Skillet recipe count?), but I kinda feel like I’m turning a new leaf these days. Or does that even count if my sister made this recipe for me on my 31st birthday this year?

This GF Matcha Lemon Vanilla Cake uses my favorite Simple Mills Almond Flour Vanilla Cupcake & Baking Mix, but if anyone asks, it’s from scratch (LOL). I’m telling you; you need to get in on my cake-making secret because this mix will impress every single time. I used the same little trick for my Grandparent’s 75^th anniversary (check out the reel I made for it here), but either way, I needed to share because it came out incredible!!

I love this cake mix because it’s made with minimal + nutrient-dense ingredients like almond and coconut flours, naturally sweetened with coconut sugar and is certified gluten-free (+ grain and corn free). Makes my dietitian heart happy.

I don’t think I could come up with a better from-scratch mix myself, so might as well keep it *simple* with my tried-and-true go-to.

ALL THE SUPERFOOD LAYERS

The cake mix is so good on its own, but what better to pair the vanilla flavored cake + icing with than refreshingly sweet, tastily tart raspberries and slightly tangy lemon?

The three flavors complement each other so well and really round out the full flavor of this layered cake. Plus, both lemons and raspberries are packed with vitamin C, so it’s a win-win.

Let’s talk about the matcha, though. You’ll hardly taste the mellow, earthy flavor it brings as it’s baked into the mixture, but also makes for the prettiest dusting on top.

Not to mention, matcha, like raspberries and lemons, is high in antioxidants. The superfood dessert of all of our dreams.

SHOP THIS RECIPE

A CAKE TO IMPRESS

Your kitchen will smell great, you’ll feel like an accomplished baker and everyone will be seriously impressed after one bite.

It’s deliciously gorge and a cake I will be making for all occasions for years to come.

Can you tell I’m proud of this one?! I know you will be too as soon as you give this Gluten-Free Matcha Lemon Vanilla Cake a try.

INGREDIENTS YOU’LL NEED:

Cake:

• Simple Mills Almond Flour Vanilla Cupcake & Cake Baking Mix
• Pique Matcha packets
• Eggs
• Vanilla extract
• Extra virgin olive oil
• Water
• Lemon, to zest + squeeze

Toppings:

• Vanilla frosting, I prefer Simple Mills or Miss Jones
• Fresh raspberries
• Matcha powder, reserved from cake ingredients

HOW TO MAKE MY GLUTEN-FREE MATCHA LEMON VANILLA CAKE

Prep your matcha by dissolving/whisking 2x packets in 3-4 tablespoons of hot water. Reserve a tiny bit of the matcha powder to dust the top of the finished caked.

Bake both cakes according to package, adding/whisking in the prepped matcha, lemon zest and squeezed lemon juice when you first combine the wet ingredients according to the box instructions. Once cakes are baked, let cool and refrigerate for 1 hour.

Add vanilla frosting to the top of one of the cakes, to serve as the in-between layer.

Mash 1 cup raspberries in a bowl, then spread over the top of the already-frosted cake layer.

Carefully stack currently unfrosted cake on top of the raspberry + frosted-cake layer by flipping the unfrosted cake so that the flat bottom now becomes the top of the cake.

Add frosting to cover the outside of both layers/the fully-stacked cake, then use a cake smoother tool to smooth out the frosting.

Add about 10-12 raspberries to decorate the top; I like to outline the edge of the cake with them. Then use a strainer or duster to dust the top of the cake with the leftover matcha powder. Enjoy!

RECIPE SUBSTITUTIONS & QUESTIONS

It’s always my goal to use better-for-you and minimally processed (if at all) ingredients, which is why I used the specific brands in this recipe, but of course use whatever works for your taste preferences! Instead of the Simple Mills cake mix and icing, feel free to use any vanilla-flavored cake mix/icing you’d like.

I’ve only made this cake so far with raspberries, but I also think blueberries would work great as well. Omit the matcha if you’re not a fan or don’t have on hand. And feel free to get creative with how you decorate the top of the cake!

A note on cake prep: you can prep both cakes in one big mixing bowl, then simply pour half into your 8” round cake pan(s). Alternatively, if needed, you can prep both cake mixes separately (if you only have one cake pan for example); just make sure you use half of the prepped matcha, 1 tsp lemon zest, 1/2 squeezed lemon juice in each.

HOW DOES MATCHA EFFECT BAKING?

Matcha has a uniquely sweet yet mildly earthy flavor that works well in cakes as it adds a beautiful green hue which essentially acts like a natural food coloring, if desired. Matcha tea can really elevate a dessert through the color it brings and how well its flavor pairs with others like vanilla, lemon and a variety of fruits (like the raspberries used in this cake recipe).

WHY DO THE CAKES NEED TO COOL SO LONG BEFORE FROSTING AND DECORATING?

I understand wanting to frost and decorate your cake fresh out of the oven, but you don’t want to skip the step of cooling your baked cake layers in the fridge. It’s important to do so for at least an hour as cool cakes are easier to decorate. You wouldn’t want to spread the frosting or mashed raspberries on a warm cake as they will melt off. I promise it’s worth the wait!

HERE’S MORE BAKED GOODS AND SWEET TREATS TO TRY:

Paleo Pecan Pie Bars

Fudge Brownies (GF, DF)

5-Ingredient Date Snickers

Peanut Butter Tart With Cookie Granola Crust

Tahini Chocolate Chunk Cookies (GF, DF, Refined-sugar Free)