Matcha Almond Tea Cakes
These delicate almond mini bundt cakes are made with healthier ingredients like coconut oil, einkorn flour, and Greek yogurt. Drizzle with a matcha green tea glaze for a treat you can feel really good about!
This is a sponsored post, written by me, on behalf of PAM. All opinions expressed herein are straight from my heart.
Happy Monday everyone! Oops, did I just make you groan? I’m sorry. Ever since the seasons started changing I’m just too darn chipper for my own good. I’ll try to take it down a notch, lol!
But cheer up, because today I am bringing you a tasty treat you can feel really good about indulging in.
These little mini bundts are just bursting with super food ingredients. You are going to get your daily dose of alllll the best things when you make these, like almonds, coconut oil, Greek yogurt, and matcha green tea. They are just loaded with healthy omega-3’s and antioxidants.
I also used einkorn flour in this recipe, which is not necessarily gluten-free, but a lot of people with gluten sensitivities do really well with this type of wheat. Because it is an ancient grain, it has not been genetically modified and therefore is much easier to digest. I found it didn’t noticeably affect the flavor or texture of my cakes at all. So if you’d prefer to substitute with all-purpose flour, I think you could easily swap it out in equal measure.
Probably 90% of the recipes I share here on Baking a Moment start with “mist a pan with non-stick spray,” and this one is no different. Lately I have been using PAM Baking, and I really love the results.
With all those tight little nooks and crannies in my mini-bundt pan, I wouldn’t dare skip that added peace of mind I get from PAM Baking. My time and ingredients are way too valuable to risk those little beauties sticking to the pan or coming apart!
I think you’ll really love how delicate and floral these pretty little tea cakes are. They make a great afternoon pick-me-up, or even a special breakfast! I dusted half mine with powdered sugar, and drizzled a matcha Greek yogurt glaze on the other half. I loved the way the earthy matcha complemented the sweet almond flavor!
Some tools/ingredients you may need for this recipe:
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PAM Baking: Using margarine and flour can leave residue on your cookware after just one use. PAM® Baking is made with real flour to coat every nook of your cookware.
Leaving up to *99% less residue, PAM is your ally in the kitchen and allows you to save time during prep and clean up.
*vs. leading cooking sprays (except olive oil), after spraying on glass bake ware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times
Matcha Almond Tea Cakes
For the Mini Bundt Cakes
- 3/4 cup (93.75 g) einkorn flour, (all-purpose flour may be substituted)
- 1/4 cup (28 g) almond flour
- 1/2 teaspoon (0.5 teaspoon) baking powder
- 1/4 teaspoon (0.25 teaspoon) baking soda
- 1/8 teaspoon (0.13 teaspoon) kosher salt
- 1/4 cup (54.5 g) coconut oil, (solid)
- 1/4 cup (84.75 ml) honey
- 1 large egg
- 2 tablespoons Greek yogurt
- 2 tablespoons (29.57 ml) milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon (0.5 teaspoon) almond extract
- 1 tablespoon powdered sugar,, for garnish (optional)
Make the Mini Bundt Cakes:
- Preheat the oven to 350 degrees F and spray a mini bundt pan with PAM.
- Place the flour, almond meal, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
- Add the coconut oil, and mix on low speed, until the mixture resembles damp sand.
- Add the honey and stir to combine.
- Stir in the egg, Greek yogurt, milk, and extracts.
- Turn the mixer up to medium speed and beat for about 30 seconds, to aerate the batter and develop the cake's structure.
- Transfer the batter to the prepared pan and bake for 20 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
- Cool for 10 minutes, then remove from the pan, cool completely, and glaze, or dust with powdered sugar.
Make the Matcha Green Tea Glaze:
- Place the powdered sugar and matcha in a small bowl and stir to combine.
- Stir in the Greek yogurt, and drizzle the glaze over the cooled cakes.
- Garnish with nonpareil sprinkles (optional).