Matcha Olive Oil Cake Recipe

matcha olive oil cake, sliced on cake plate

4.85 from 26 votes

A simple olive oil-based cake infused with matcha green tea that's subtly sweet so it can be served as an afternoon snack cake, or dressed up with a dusting of powdered sugar and fresh berries to serve as dessert.

Prep Time5

Total Time50

Course: Dessert

Cuisine: asian, Italian, Japanese, Mediterranean

Keyword: cake, matcha, olive oil, olive oil cake

Servings: servings

Calories: 486kcal

Ingredients

3 large eggs
1 cup sugar
¾ cup extra-virgin olive oil
½ cup almond milk or other plant-based milk
2 teaspoons vanilla extract
2 cups all-purpose flour
¼ cup high quality matcha powder
2 teaspoon baking powder
½ teaspoon sea salt

Optional For Serving:

confectioner's/powdered sugar for dusting
fresh blackberries, blueberries, raspberries, strawberries, figs, or whatever fresh fruit is in season
toasted nuts
whipped coconut cream or yogurt

Instructions

Preheat oven to 350⁰F. Line a 9-inch springform pan with parchment paper, spray with non-stick cooking spray and set aside.
Beat the eggs and sugar until the mixture is foamy and pale yellow in color, about 2 minutes. Slowly drizzle in the olive oil and continue beating the mixture. Stir in almond milk and vanilla.
In a large sieve over the bowl with the liquid ingredients, add the flour, matcha powder, baking powder, and salt. Sift the dry ingredients directly onto the liquid ingredients. Gently fold the dry ingredients into the liquid ingredients until just combined.
Pour the batter into the parchment-lined pan. Gently tap the pan on the countertop to pop any large air bubbles.
Bake for 35 to 40 minutes, rotating the pan halfway through for even baking. Start testing the cake at 30 minutes. The cake is done when the edges have just barely begun to shrink aways from the sides of the pan, the cake springs back when touched, and a skewer inserted in the center comes out clean. You cannot tell based on the color of the cake.
Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling for at least 20 minutes.
Dust cake with powdered sugar and garnish with any optional toppings.

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Notes

Leftover Matcha Olive Oil Cake can be covered and stored on the countertop for two days. Past two days, place leftover Matcha Olive Oil Cake in an airtight container in the refrigerator for up to three days, or in the freezer for up to a month.

Nutrition