I found this wonderful recipe from Snixy Kitchen and I’ve been fascinated by the combination of matcha and olive oil since then! All the components in this cake turn out to be a perfect match – the slight earthiness and floral notes of matcha blends incredibly well with the grassiness from extra virgin olive oil, which also gives the cake a subtle savoury flavour, making it only not too sweet. The addition of almond flour not only imparts a yummy nutty flavour to the cake but also makes the crumb super tender and moist. It also helps form a crunchy and crackly crust on top which is so satisfying to break apart and contrasts with the soft crumbs nicely!
I can’t say enough good things about this recipe! Not only does it taste great but also contain so many healthy ingredients:
- Matcha, which is essentially powdered green tea, is high in antioxidants which help promote brain, heart and liver health, and may help with weight loss. Read more on my previous post Gluten Free Matcha Chocolate Chip Muffins.
- Olive oil is also pack full of antioxidants (the polyphenols also contribute to the oil’s deep colour and flavour). Studies show that olive oil can modulate gut microbiome, improve insulin sensitivity, lower risks for cardiovascular disease, and prevent neurodegenerative diseases, etc. It’s also a great cooking and baking oil. Despite the fact that it has a lower smoke point than other popular oils like canola and sunflower oils, the amount of antioxidants in olive oil actually counteracts with the free radicals (read more on my previous post Should You Cook with Olive Oil?.
- Almond is high in protein, dietary fibre, and healthy fats (2/3 of the fat is consist of heart-healthy monounsaturated fat). It’s also high in many micronutrients such as vitamin E and magnesium, which are essential in maintaining skin, bone and muscle health.
Makes 12 standard cupcakes/ muffins or an 8 inch round cake.
- ½ cup Extra Virgin Olive Oil, plus more for the pan
- ½ cup oat milk (or other plant based milk)
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1¼ cup + 2 tablespoons (166g) superfine blanched almond flour
- 83g gluten-free flour blend (or oat flour)
- 160g (about 3/4 cup) granulated or coconut sugar
- 1½ tablespoons good quality matcha powder
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- Preheat the oven to 350°F. For an 8 inch round cake: lightly grease the cake pan with olive oil and line the bottom with a round of parchment paper. For muffins/ cupcakes: line a standard cupcake tin with cupcake liners.
- In a large bowl, combine all the wet ingredients (oil, oat milk, eggs, vanilla extract).
- Swift together matcha powder, gluten free flour (or oat flour), and baking powder into the bowl. Add all other dry ingredients (sugar, almond flour, salt) and mix until the batter is smooth. (Oh, how I love one-bowl recipes 🙂
- For an 8 inch round cake: bake for 45-55 minutes, or until the cake springs back when poked and a toothpick in the centre 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. For muffins/ cupcakes: bake for about 30 minutes. The top should be golden brown and feels crunchy.