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Gluten-Free Matcha Lemon Vanilla Cake

The most delicious GF Matcha Lemon Vanilla Cake, bursting with flavor and so pretty. Perfect for any occasion!
Prep Time includes cooling time + non-baking steps. Cook Time (+ Total Time) will vary if you cook both cakes separately. If you have two round cake pans, you can bake both at the same time.
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings 1 double layer 8" cake
Author Rachael DeVaux

Equipment

  • 1 or 2 (8") round cake pans
  • Cake smoother tool
  • Strainer or duster -- optional, to dust top of the cake with matcha powder

Ingredients

Cake:

  • 2 boxes Almond Flour Vanilla Cupcake & Cake Baking Mix I love Simple Mills
  • 2 packets (or 1 tsp) Matcha (I love Pique Matcha) dissolved (whisked) in 3-4 tbsp of hot water – reserve a small amount of the powder for dusting top of the cake afterwards
  • Eggs according to package (x2 boxes)
  • Vanilla extract according to package (x2 boxes)
  • Extra virgin olive oil according to package (x2 boxes)
  • Water according to package (x2 boxes)
  • 2 tsp lemon zest total
  • 1 lemon squeezed, total

Toppings:

  • Vanilla frosting I prefer Simple Mills or Miss Jones
  • 2 cups or (2) 8oz fresh raspberries
  • Light dusting of matcha powder reserved from cake ingredients

Instructions

  • Prep your matcha by dissolving/whisking 2x packets in 3-4 tbsp 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!