Matcha Greek yogurt teacakes

Posted on March 18, 2014 by Dawn

matcha teacakes

I’ve been on a matcha bender lately, imbibing copious grande green tea soy lattes, and dreaming up all sorts of recipes using this lovely jade green powder. These matcha and Greek yogurt teacakes have emerged as my favourite so far. Possessing a tremendous tender crumb, and a soft, soothing fragrance from the tea, they are ideal for an uplifting afternoon snack. And because there is not too much sugar, nor any butter in this recipe, they are significantly lighter (and I’d like to think healthier!) than the more common teatime options of cupcakes or muffins.

I must also highlight how easy and quick it is to make these. I simply stir everything together serenely with a whisk in one big bowl, and they go into the oven in less than 10 minutes. For matcha lovers who are looking for something more unique to sink their teeth into, this is it. I’m addicted to them, easily putting away two at a go, and am gleefully planning on having some soon, with the aforementioned green tea soy latte.

About Dawn Chia

Dawn, a lanky food-crazed lady, started out writing for lifestyle magazines, and later spent several years in banking. When not eating, she's cooking, reading about, hankering after, and writing about food. On her first date with her boyfriend (now husband), they dined at four restaurants across Singapore. He's gained 25lbs since, and their culinary escapades continue after welcoming two rotund angels. Dawn's committed to feeding them with the best, and creating lasting food memories and traditions for her family.

What Others Are Saying

  1. Divinitea March 20, 2014 at 5:26 am

    That sounds tasty! I like making matcha sugar cookies in the shape of tea leaves. The greek yogurt in this recipe makes this recipe sound intriguing.

    • Dawn March 24, 2014 at 12:00 pm

      How sweet and delicious those tea-leave shaped matcha sugar cookies must be! I use a lot o Greek yogurt in baking. It gives a lovely silky texture and tangy flavour, and keeps the cakes moist. Give these a go :)

  2. J March 28, 2014 at 5:07 pm

    Thanks for the recipe, just made this for a friend’s birthday and it turned out perfectly! (:

    • Dawn March 30, 2014 at 8:44 pm

      That’s great to hear, J! Thanks for checking in and letting me know :)

  3. kewpielovesyou March 30, 2014 at 10:20 am

    i gave this recipe a go substituting flour with coconut flour and oil with coconut oil! turned out really nice and moist and very fragrant. will try it with regular flour next time.

    • Dawn March 30, 2014 at 8:48 pm

      I have never baked with coconut flour. Now I’m so inspired to buy a pack and give it a go too!

  4. Chloe March 31, 2014 at 7:48 pm

    Hi Dawn, where do you get your matcha powder from in Singapore?

  5. po May 27, 2014 at 10:36 pm

    Hi! what brand/which greek yogurt did you use or would you recommend? also, what salt did you use?

    thanks so much :)

    • Dawn June 1, 2014 at 8:47 am

      Hi Po,

      I use Farmer’s Union Greek style yogurt and fine sea salt in my baking. Regular, fine table salt will also do.

  6. Doris June 2, 2014 at 10:18 am

    Hi Dawn,
    Just baked a batch of these divine teacakes! I added twice the amount of matcha (simply because we all love it so much!) and they turned out really yummy! Thanks for sharing once again!

    • Dawn June 3, 2014 at 1:44 am

      Hi Doris, thanks for stopping by. Ooohhh… double the matcha. I will try that on a day that my young kids won’t be eating the cakes :)

  7. Pris June 25, 2014 at 7:10 am

    Any sybstitute for eggs?

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