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)
For the Matcha Green Tea Glaze
- 3/4 cup (90 g) powdered sugar
- 1/2 teaspoon (0.5 teaspoon) matcha powder
- 3 tablespoons Greek yogurt
- nonpareil sprinkles,, 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).
Hi! Do you think I can use spelt flour instead of einkorn flour? And also… is solid coconut oil just coconut oil taht is not melted but softened? Thank so much!
Hi Katja! Yes where I live coconut oil can be purchased in liquid or solid form. In solid form, it has a texture much like butter. As for the spelt flour question, I’m afraid I can’t say for sure as I’m not experienced in baking with spelt flour. If it says on the package that it can be substituted for all-purpose wheat flour 1 to 1, then it should work!
Thanks Allie. Can you maybe write me a recipe using grams instead of cups?
Katja: you want to download the free measurement conversion chart. It can be found in the right sidebar.
Loved your mini bundt cakes!! Just wondering, can I add matcha to the batter? If so, how much would you use??
Hi Katia! I think you could, although I haven’t tested it that way to be absolutely sure. I would go with about a teaspoon. Good luck!
These are beautiful!! How would you adjust the time if baking a regular sized bundt cake?
Hey Kristie! To be honest I haven’t ever tested this recipe as anything but a mini-bundt cake. I’m not really sure if it yields the right amount of batter, but I would imagine it would probably at least need to be doubled for a 10-cup bundt pan. That said, in my experience, a large bundt like that typically takes anywhere from 45 minutes to an hour and 15 minutes to bake. You’ll know for sure when a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs. I hope that’s somewhat helpful! If you do decide to give it a try, I hope you’ll swing back and let us know how it all came out.
I made these but the glaze looked nothing like the pictures. Not sure why 🙁 , mine was really bright and didn’t set, it was just gooey. The tea cakes were very tasty though.
I’m so sorry you had trouble, Day! May I ask how much time did you give it? Also, did you use the same proportion of ingredients? It’s really necessary to do that in order for the glaze to be the right consistency. Also it’s important to use Greek yogurt, rather than the regular kind, because there’s less water content in the Greek style yogurt. The glaze should be extremely thick. For me, it usually takes a couple of hours to set completely. Again, I’m sorry for your trouble and I hope you have better luck next time!
We love this recipe and wanted to know if you are working with any Matcha Brand because we would love to work with you own your next recipe that uses green tea matcha, please let us know if you are interested in our organic culinary matcha.
Hi Robert! Thanks so much for reaching out. Right now I do not have a matcha sponsor so I would love to speak with you more about this. Please feel free to email me at bakingamoment(at)gmail(dot)com. Thanks again and I’ll look forward to hearing from you soon!
Hello Allie, I love this post of yours on Matcha Almond Tea Cakes. Im a big fan of matcha! Your pictures are as delicious as your recipe too. I’ve featured your post on my blog with a link to your site.
“Its 9 sinfully delicious desserts for coconut lovers” I hope thats alright with you. 🙂 Thanks! Have a great day!
Thanks so much for the feature! So happy you like the post 🙂
These mini cakes are stunning! Your photos and styling are beautiful Allie!
Thank you so much Chris! That means so much coming from you. I always drool over your pics- you’re so incredibly talented!
True that, cooking spray is key for bundt pans and especially mini ones. This is the perfect recipe for PAM and the matcha powder! That glaze is so so pretty. Pinning! And happy Easter Allie!
Thank you so much Mary Frances! I hope your Easter weekend was really fun and special <3
No pressure, but you should totally write a cookbook about cake… just saying…haha 😛
I will take that as a compliment! I’d love to do just that… someday! Thanks so much June 🙂
These mini bundts look so good. I love the flavor and color, that matcha adds to food. We don’t have einkorn flour, actually never heard about it before. I will go with organic all-purpose flour. Pinned!
I’m actually new to Einkorn myself. I was gifted a bag at a recent event, but I have noticed they’re selling it in the gluten-free section of my supermarket. I think organic all-purpose is a great substitute though. Thanks so much Azu, hope you enjoy!
These mini bundt cakes are so cute and I love that tea is involved. Pam baking sprays are all that I use. They work great and make for easy clean up.
Definitely! Thanks so much for stopping by Chineka! Hope you enjoy your weekend sweetie 🙂
I just bought some of the Pam Baking and used it for the first time! I must say, it works like magic! Lovely little tea cakes, Allie. And I really love the use of coconut oil in these!
Thank you so much Jen! The coconut oil gave a nice, subtle flavor. 🙂
Oh Allie these cakes are wonderful!! Not only do I love tea cakes but I also spy some coconut oil in there. Love!!
Coconut oil and matcha! Two of your favorite ingredients, right? Thank you so much Zainab! xoxo
Allie, these tea cakes look so good. I’m also in love with the color of that matcha glaze. I always use PAM whenever I’m baking. The spray nozzle on those bottles is awesome!
Totally! I can’t imagine baking without it! I’m so happy you liked Lisa! Thank you so much for the sweet comment 🙂
Such beautiful photography and incredibly cute cakes! Pinned!
Thank you so much Lucy! For sharing, and for the kind words too! Hope you’re having a great week 🙂
Isn’t matcha just the best thing ever! These tea cakes look divine Allie.
Yes, it’s really a fun ingredient isn’t it. Thank you so much Thalia!