Gluten-Free Raspberry Surprise Matcha Mini Cakes, #RaspberryDessert

Driscoll’s Raspberries provided their ruby gems to The Ninja Baker for this post. All opinions are my own.

Driscoll's Organic Raspberries 

Merry music floats across the playground and children scamper to catch the ice cream man. Sunshine kisses the faces of students as graduation caps fly into the air. Cheery red raspberries ripe with sweet juice pop up in supermarkets. Summertime!!! What signs let you know summer is in session?

In Japan, June brings in humidity and torrents of rain. July and August are just plain hot! Refuge is taken in air-conditioned movie theaters, malls and pastry shops. In the Parisian influenced patisseries, raspberries dance in tarts and cream filled cakes. Matcha green tea sweets are also prevalent and popular.

#RaspberryDessert! Plain or pastry?

I’m a huge fan of desserts but doctors insist I watch my sweets intake….So, I combined two patisserie favorites from my hometown of Tokyo and created Gluten-Free Raspberry Surprise Matcha Mini Cakes. The good news is that raspberries are low in calories and high on fiber and heart healthy! If you follow @DriscollsBerry on Twitter, you’ll see articles like this one touting the benefits of the elegant raspberry.  Ready for more good news? Japanese green tea matcha allegedly fights cancer and Alzheimer’s.

Cake can actually be good for you!
Especially when the mini cakes are gluten-free, sprinkled with matcha and brimming with raspberries!

All right, so raspberries and matcha are great for your body. But could I concoct a recipe that still tastes like a proper dessert? Yes!!!  The matcha sings true and the raspberry baked in the center of the mini cake harmonizes oh, so sweetly. White chocolate chips helped the symphony of deliciousness, too.

Gluten-Free Raspberry Surprise Matcha Mini Cakes

Moist light cake embraces a baked raspberry blended with bits of white chocolate chips. The recipe is super easy to make and would be a wonderful way to introduce kids to the flavors of other cultures.

Like The Daily Meal in the US, CookPad provides a plethora of recipes for any palate. My Gluten-Free Raspberry Surprise Matcha Mini Cakes are adapted from a recipe by “Guru-Guru” on CookPad.

Yields: 24 Gluten-Free Raspberry Surprise Matcha Mini Cakes

  •  Mounded 1/3 cup (72 g) butter
  • 2 eggs
  • 1 egg white
  • Slightly less than ½ cup (82 g) sugar
  • Conservative ½ cup (100 g) gluten-free hot cake / pancake mix
  • 2 heaping tablespoons matcha green tea powder
  • Generous ½ cup (92 g) white chocolate chips
  • 48 fresh raspberries (I used Driscoll’s Organic Raspberries)
  • 1 heaping tablespoon powdered sugar

Wash and drain fresh raspberries.

Preheat oven to 350° Fahrenheit or 170° Celsius.

Place mini cupcake cases into a mini muffin tin. Spray the cases with coconut oil. (Makes it easier to unwrap the mini cakes.)

Melt butter in a microwave safe bowl in the microwave for 33 seconds on high. Be sure to cover the butter in the bowl to avoid splatters. Cool slightly.

In a large bowl, whisk the eggs together. Whisk in the sugar. Add the gluten-free pancake mix. Stir in the melted butter, followed by the matcha. Sprinkle in the white chocolate chips.

Drop a single raspberry into each mini muffin case. Pour a tablespoon of matcha batter over the raspberry.

Bake for 24 minutes or until a toothpick inserted in the centercomes out clean.

Cool. Sprinkle with powdered sugar and garnish with a fresh raspberry. (There is no such thing as too much of a good thing...espcially when it comes to raspberries!)


Wishing you summer days no matter the weather or season outside.


The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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