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).
Sweet—-they look adorable. They are creative with the matcha. I love almond. I would really like
to bite into one of these. I am quite curious about the flavors. Good job at piquing my interest.
Thanks Carol! I really loved that sweet and almost fruity almond flavor with the earthy matcha. It was really interesting!
Beautiful Allie! I just love mini cakes and these are no exception!
I do too- mini anything, in fact! So glad you like them, thank you Jessica!
Seriously, I just continue to be amazed. You are the total package. Amazing cook. Stunning photos. Professional writing WITH personality. You are just all class.
Right back atcha girlfriend 😉
These look amazing! These just might be the best way to start off the week! Plus, the colors of these are gorgeous!
I loved the colors too Michelle! Thank you so much sweetie! 🙂
I personally enjoy your chipperness. You are just too cute, and these cakes are adorable. The end.
Ok good! I’d hate to be that annoying, overly perky chick. Thanks Justine!
Yes! These are so incredibly gorgeous!
Thank you so much Tori! <3
These mini bundt cakes are so adorable, Allie! I love the gorgeous color of the matcha glaze. The light and refreshing flavors sound perfect for spring!
Thanks Kelly! I loved the moist and almost sticky texture the honey gave them, and the color sold me too! So happy you liked them, thank you so much! 🙂
These little bundt cakes are so cute – so festive for Easter. And I love the depth of flavor that matcha adds to baked goods. Yum!
It really does, doesn’t it? It’s such an unusual flavor and the color is just so distinctive. Thank you so much Marissa!
These cakes look so light and delicate and I love that pretty green color in the glaze! I really need to try baking with matcha soon — these look delicious!
It’s a really unusual ingredient that just adds so much Marcie! I bet you would love it. Thanks so much for reading and for the sweet comment!
These cakes are so cute! Love the matcha glaze and cakes look so fluffy! 😀 Can’t wait to try these out!
They were fluffy and almost sticky from the honey. Super moist too! I’m so glad you like them Jessica- thank you for the awesome feedback!
Allie, these are the prettiest darn cakes I ever did see 🙂 I love that sweet green matcha glaze (and now I want to experiment with all things matcha). And also I never knew that I needed a mini bundt pan until now. Totally do!
Totally do Amy! I actually have more than one, as they come in so many different sizes 😉 Thanks so much sweetie! Hope you’re feeling well and give my love to your little oven-bun!
I love the gorgeous color of the icing on these. I mean they are so gorgeous!
You’re so sweet! Thank you Jocelyn!
I need a big bite of these babies! I’ve never used einkorn flour but in love with almond flour. What a great combo!
Thanks Linda! The Einkorn flour didn’t really seem that different to me than regular flour. But I like that it’s easier on the tummy, for those who have sensitivities like that. Hope you’re week is off to a good start, my dear!
Oh my! Allie, these are absolutely spectacular! I love the perfect springtime green color that the matcha creates, and of course the flavors! Truly stunning!
Thanks so much Kathleen! My favorite thing about matcha is that incredible color. I’m so happy you like it too!
Mini bundts are so cute. These would be perfect for my afternoon teas.
I had one with a cup of tea the other day and it was such a nice afternoon treat! Thanks so much Janette!
These look gorgeous. I love the light you captured here, it’s really beautiful!
Thank you so much Nicole! That really means a lot coming from a photography expert like yourself 😉 Can’t wait to dive into your ebook and learn more about how to do this with artificial light! Thanks so much for stopping by and for the sweet compliment!
This recipe calls for coconut soil (solid). I do not think this is available here can I use a substitute and if so what. I would love to make these.
Hi Rosalind! Thanks so much for reading and for the great question. I really didn’t test the recipe with anything else but coconut oil, so I can’t say for sure. I would maybe suggest trying unsalted butter? But it has not been tested this way so I am not able to guarantee the results. If you try it I would love to hear how it works out! Thanks again and good luck!
These are beautiful! Perfect addition to Easter brunch!
Thanks Jessica! You’re such a sweetheart. Hope your week is off to a great start hon!
These are awesome Allie! I’ve still never used matcha in a recipe. I must try it out soon!
It’s a really fun ingredient! I’m always so in love with the color. Thanks so much Melanie!
Allie, LOVE these tea cakes!!! don’t you love einkorn flour??!!! I need to get more because I’m out!! These are gorgeous!!!
Thanks Alice! Yeah, the einkorn flour worked out great! I love that it’s non-GMO and an ancient grain. Really great for baking! Thanks for the sweet comment, love!