Flourless Matcha Cake Recipe | Valentine’s Day Recipe for Matcha Lovers|One-Bowl & Easy

Flourless Matcha Cake Recipe | Valentine’s Day Recipe for Matcha Lovers|One-Bowl & Easy

What are you going to make this Valentine’s Day?

How about treating your loved one to a super-rich matcha flourless cake this Valentine’s Day? Simply take a bite and savor the aroma of Matcha, along with the melt-in-your-mouth texture. The milk flavor of white chocolate and the flavor of Matcha complement each other perfectly!

How to properly use Matcha

Let’s whip up a delightful Flourless Matcha Cake, shall we?

First things first, when dealing with Matcha, we want to avoid lumps.

So, combine it with sugar and heavy cream to form a smooth paste.

Whisk it up and pass it through a sieve to ensure no Matcha goes to waste.

Making Matcha Ganache

Add unsalted butter and simmer it over medium heat until it’s nice and smooth.

Place shaved white chocolate in a bowl and pour over the hot Matcha mixture.

Let that heat melt the chocolate and whisk into a smooth ganache.

Basically, this cake is made of matcha ganache that is loosely set using the coagulating power of eggs. That’s why it melts in the mouth and is rich.

Give it a good whisk to blend everything beautifully.

Meanwhile, preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit.

The Keyword:Emulsification

Next, we’re going to beat eggs and whisk into the matcha chocolate in 3 to 4 stages.

Beat the eggs and gradually incorporate them into the mixture, whisking well after each addition.

Keep that whisking going in one direction to emulsify the chocolate and eggs.

To emulsify, you must mix in one direction. Water and oil, in this case, egg whites and chocolate, are generally difficult to mix. However, the egg yolk acts as a link between two different ingredients. By carefully mixing in one direction, emulsification will occur, resulting in a cake that melts in your mouth.

And for that extra smooth texture, let’s pass it through a sieve one more time to catch any stray eggshells or unwanting bits.

Bake half-way and cook in the residual heat in the oven

Now, it’s time to transfer our luscious cake batter into a parchment-lined pound mold.

Pop it into the preheated oven and let it bake for about 30 minutes or until it’s still jiggly in the center.

After 10 to 15 minutes of baking, check the surface, and if it starts browning, cover it with aluminum foil.

Once baked, leave it in the hot oven to cool to room temperature.
Cover it up with plastic wrap and let it chill overnight to really let those flavors blend together.

Chill overnight to let the flavor settle down

The next day, remove it from the mold. If it’s being a bit stubborn, a quick warm-up with a hot towel or a burner should do the work.

Finish off your beautiful Flourless Matcha Cake with a dusting of Matcha powder, and slice it up with a warm knife for that perfect, clean cut.


Slightly bitter Matcha, complemented by the sweetness white chocolate. The texture is smooth and velvety, melting in the mouth with each bite. A unique and satisfying blend of flavors, perfect for Valentine’s Day dessert.

Flourless Matcha Cake

Super rich melt in your mouth Matcha Cake
Prep Time 30 minutes
Cook Time 30 minutes
Chilling 6 hours
Course Dessert
Cuisine Japanese
Servings 1 pound mold


  • 1 Pound Cake Mold 170×80×H62mm
  • 1 pot
  • 1 bowl
  • 1 sieve
  • 1 jug


  • 100 ml Heavy cream
  • 200 g White Chocolate
  • 100 g Unsalted Butter
  • 20 g Matcha powder
  • a pinch of salt
  • 2 large eggs
  • Matcha powder for finishing


  • Whisk sugar, Matcha and heavy cream to make into a paste.
    Whisk well and pass through a sieve so that you don't have to waste any of Matcha.
  • Add unsalted butter and cook on the medium heat and bring it to a simmer.
  • In a bowl, put the shaved white chocolate and pour over the hot matcha mixture.
    Let it melt with the heat.
    Whisk to mix well.
  • Start preheating the oven for 160 degrees Celsius, 320 degrees Fahrenheit.
  • Beat the eggs and gradually add into the chocolate mixture, whisk well each time.
  • Pass through a sieve one more time to make sure there is no egg shells and the bits of chocolate remaining.
    Transfer the cake batter into parchment lined pound mold.
  • Pop in the oven for about 30 mins until still ziggling, and leave in the hot oven for until cool to room temperature.
  • Cover with plastic wrap and chill over night.
  • On the next day, take out from the mold, if it's not easy to release, warm it up with hot towel or barner.
    Finish with Matcha powder and slice with warm knife for the clean cut.
Keyword matcha, matcha cake, Valentine’s day, white chocolate
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