This matcha cake has complexity of nutty and earthy flavors from olive oil and poppy seeds. Made with almond and oat flours in just ONE BOWL, this tender gluten-free cake recipe has a crisp exterior that cracks when sliced and a moist delicate crumb that gets even better as it sits.
½ cup Extra Virgin Olive Oil (plus more for the pan)
½ cup whole milk
2 tablespoons poppy seeds
2 large eggs
1½ teaspoons pure vanilla extract
1¼ cup + 2 tablespoons (166g superfine blanched almond flour)
½ cup + 3 tablespoons (83g gluten-free oat flour)
3/4 cup + 1 tablespoon (168g granulated sugar)
1½ tablespoons high-quality matcha powder (I use Encha)
1½ teaspoons baking powder
½ teaspoon kosher salt
1 cup heavy whipping cream
¼ cup powdered sugar (plus more for dusting)
1 teaspoon pure vanilla extract (or vanilla bean paste)
Categories
Desserts
Steps
In a glass measuring cup, whisk together olive oil, milk, and poppy seeds and let sit for 5 minutes while you prepare the baking pan.
Preheat the oven to 350°F. Lightly grease an 8-inch cake pan with olive oil and line the bottom with a round of parchment paper.
Whisk the eggs and vanilla extract into the liquid ingredients.
In a large bowl, whisk together the almond flour, oat flour, sugar, matcha, baking powder, and salt. Pour the liquid ingredients into the dry ingredients and mix well until just combined. Pour the batter into the pan and use a spatula to smooth the top.
Bake for 45-55 minutes, or until the cake springs back when poked and a toothpick in the center comes out clean or with just a few crumbs. Let cool in the pan for 10 minutes, then invert the cake onto a wire baking rack then flip right side up to cool. I use two wire racks to invert the cake right side up.
Meanwhile, Prepare the whipped cream. In stand mixer fitted with the whisk attachment or a medium bowl with a hand mixer or metal whisk, whisk the together the whipped cream, powdered sugar, and vanilla until soft peaks form.
Use a fine mesh sieve to dust the cake with powdered sugar. Serve slices warm or at room temperature with a dollop of whipped cream and a drizzle of olive oil (optional). The cake can sit out in an airtight container for 3-5 days or freezer for up to a month.
Reviews
Mariuma J on 2026-03-03 (5 stars): Turned out amazing!! I used chia seeds instead of poppy seeds and the texture and flavor still came out absolutely gold. It didn't smell the house while baking either!
Janet on 2021-04-24 (5 stars): I loved this! Made it twice this week because my husband couldn't stop eating it 😂. Thanks for the recipe!
Christina on 2021-03-18 (5 stars): This cake is SO GOOD! It was simple to make, and the flavors are incredible. I love that it can stand alone without frosting. It's such a great snack cake. Olive oil cakes for the win!
