An unusual yet delightful flavor combination of matcha (green tea powder) and olive oil come together in this Gluten-Free Olive Oil Matcha Cake. So moist, so flavorful, not too sweet, and super easy to make!
In a small glass bowl or measuring cup, whisk together the olive oil, milk, and poppy seeds. Let stand for 5 minutes.
Preheat oven to 350°F. Lightly grease an 8" cake pan with olive oil and line the bottom with a round of parchment paper.
Whisk the eggs and vanilla into the milk mixture.
In a large bowl, whisk together the almond flour, oat flour, sugar, matcha powder, baking powder, and salt. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared pan and smooth out the top.
Bake for 45-55 minutes, until a toothpick inserted comes out clean and cake springs back when poked. Allow to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
For the topping, use a stand mixer fitted with the whisk attachment or a hand mixer to whip the heavy cream together with the sugar and vanilla extract until soft peaks form.
Use a fine mesh sieve to lightly dust the cake with powdered sugar. Serve slightly warm or at room temperature with a dollop of whipped cream and drizzle of olive oil, if desired. Enjoy!
