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Raspberry Matcha Cake {gluten-free}

Light gluten-free matcha sponge layers filled with a sweet tangy raspberry crush and swirled all over with creamy raspberry swiss meringue buttercream.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Servings: 12 people
Calories: 779kcal


  • 105 g sweet rice flour
  • 75 g oat flour
  • 60 g millet flour
  • 35 g potato starch
  • 30 g tapioca starch
  • 25 g matcha powder
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 300 g butter
  • 300 g caster sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk

Raspberry Crush Filling

  • 225 g raspberries
  • 75 g very good raspberry jam

Raspberry Swiss Meringue Buttercream

  • 6 egg whites 180g
  • 300 g caster sugar
  • 400 g unsalted butter at room temperature, cubed
  • 5 teaspoons raspberry powder
  • A pinch of salt
  • Handful of raspberries for decoration
  • ¼ teaspoon of matcha powder for decoration


  • Pre-heat the oven to 160°C and line and grease 2 x round 20cm cake tins.
  • Cream the butter and sugar on a high speed in a food mixer for about 5 minutes until very light and fluffy.
  • Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
  • Sieve the flours, matcha powder, baking powder and salt together in separate mixing bowl, then add into the food mixer. Beat until just combined.
  • Stir in the milk to lighten the batter then divide the batter equally between the two sandwich tins. Bake for 25-30 minutes.
  • Remove the cakes from the oven and leave to settle for 5 minutes in their tins, then turn out onto cooling racks and leave to cool completely.

Raspberry Crush Filling

  • Crush the raspberries roughly into the jam in a small bowl and set aside until assembly.

Raspberry Swiss Meringue Buttercream

  • Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  • Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  • Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done. Just continue to add all the butter. Once the butter is totally incorporated the frosting will miraculously become a smooth velvety consistency.
  • Add the raspberry powder and pinch of salt and mix into the buttercream.


  • Place one of the sponge layers on a cake board and pipe a circle of raspberry swiss meringue buttercream at the very edge of the top of the cake to act like a dam for the raspberry crush filling.
  • Spread the raspberry filling on top of the cake, right to the edges of the buttercream dam.
  • Place the second sponge layer on top and cover the top and the sides of the cake with the raspberry swiss meringue buttercream.
  • Decorate the top of the cake with a sprinkle of matcha and fresh raspberries.


Calories: 779kcal | Carbohydrates: 77g | Protein: 8g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 194mg | Sodium: 337mg | Potassium: 241mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1665IU | Vitamin C: 6.1mg | Calcium: 69mg | Iron: 1.5mg