Gluten Free Dairy Free Matcha Cake with Red Bean Cream Filling

Matcha. Adzuki Beans. Cake. Pure, guilty decadence.

In the dessert world, Matcha and Adzuki Bean go together like peanut butter and jelly: while both amazing on their own, when paired together as a culinary concoction, they transcend themselves and become a new thing entirely (if you can't tell already, I absolutely LOVE this recipe!)

As you can see with the finished cake picture, the end result is beautiful; however, baking and layering four layers of cake is time-consuming and keeps you away from the flavor of this delicacy longer than a mere mortal can handle. In the following recipe, I have adapted it for simplicity's sake. Comment on how yours turned out, or what you did differently below! 

Ingredients (Matcha Cake):

  • 2 1/2 Cups of Gluten Free Baking Flour
  • 1 Cup of Coconut Sugar
  • 1 Cup of Coconut Milk
  • 1/4 Cup of Coconut Oil
  • 3 Large Eggs (or equivalent egg substitute)
  • 1 Tbsp of Vanilla Extract
  • 1 Tbsp of Matcha Powder
  • 1 Tbsp of Baking Powder
  • 1 tsp of Salt

Matcha Coconut Icing (Vegan): click HERE for the recipe!

 Ingredients (Red Bean Filling)

  • 1 can of Koshian Style Red Bean Paste (or, make your own! Find the recipe here)


Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl, combine the gluten-free flour, matcha powder, baking powder, and salt. Stir to combine.

In a second bowl, separate the egg yolks from the egg whites, and combine the yolks with the sugar (don't throw those egg whites away though). Add in the coconut milk, coconut oil, and vanilla extract. Stir these together until no lumps are visible.

Pour the liquid mixture into the dry flour mixture, whisking them together well. Meanwhile, beat the egg yolks and sugar together with an electric whisk until they form a hard peak. Then, add the egg whites in with the peaked egg yolks, 1/3 at a time. When done, combine with your flour mix and beat together on low power for two minutes- your cake batter is now complete!

Coat a 9 x 13 cake pan with oil, and pour in half the batter. Then, spoon in small dollops of red bean paste on top, spreading evenly. When finished, pour the remaining batter into the pan, and place in the preheated oven. Bake the cake for 22 minutes, or until the inside of the cake is dry by putting a toothpick into it.

While the cake is baking, create your Matcha Icing (link here). After allowing the cake to cool, place your Matcha cake on a plate. Evenly spread the icing on the cake. When finished, lightly sprinkle coconut sugar on top, and finish by lightly dusting the finished product with matcha powder. 美味しいそう!

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"I love this product the taste is really good I use it instead of coffee now for my morning drink and it gives me clear minded energy"

– Kirsten R. on "Usu" Organic Ceremonial Grade Matcha (30g)