Matcha Cake with Black Sesame Streusel

Matcha Cake with Black Sesame Streusel – a natural way to celebrate St. Patty’s day!

Matcha Cake/Cupcakes:
2 tablespoons and 2 teaspoons brown rice flour (for non-gluten-free version, see note)
2 tablespoons and 2 teaspoons gluten-free oat flour (I make my own by grinding gluten-free oats in a food processor or blender until fine)
2 tablespoons and 2 teaspoons millet flour
2 tablespoons sweet rice flour
2 tablespoons tapioca starch
¼ teaspoon xanthan gum
2 teaspoons matcha powder
1½ teaspoons baking powder
⅕ teaspoon salt
¼ cup + 2 tablespoons sugar
1½ tablespoons honey
¼ cup unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
1 large egg, room temperature
¼ cup + 1 tablespoon milk (I use non-fat)

Black Sesame Streusel:
1 tablespoon unsalted butter, melted
2 tablespoons sugar
2 tablespoons gluten-free oat flour
1 tablespoon whole black sesame seeds
1½ teaspoons ground black sesame seeds (using a mortar and pestle)

View the full recipe at Snixy Kitchen →