Matcha Olive Oil Cake with Vanilla Icing

Matcha Olive Oil Cake with Vanilla Icing

This matcha olive oil cake is a wonderful dessert that combines the unique flavors of earthy olive oil and subtly bitter matcha green tea powder to create a delicious and unique flavor profile. The cake has a light and fluffy texture with a tender crumb that is not overly sweet. The matcha flavor is present, but not overpowering, and the olive oil adds a distinct depth and richness to the cake while making it moist and airy.

Covered with a vanilla frosting to provide a final touch of sweetness, the two flavors of the cake and the icing come together very well, almost like a vanilla matcha latte at your favorite coffee shop. Overall, this cake is a perfect balance of flavors and textures, making it a delicious and impressive dessert for any occasion

Products used:


1⅓ cups mild SOOC Varietal Extra Virgin Olive Oil
1 cup + 2½ tablespoons sugar
1½ cup + 1½ tablespoons all-purpose flour
⅓ cup almond flour
½ tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 tablespoons matcha powder
1½ tablespoon Vanilla Balsamic Vinegar
1 lemon, zested
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 eggs
For glaze:
4 teaspoons high quality vanilla extract or paste
2 cups powdered sugar
1 tablespoon heavy cream
3-4 tablespoons water


In a medium mixing bowl, combine flour, almond flour, baking powder, baking soda, salt and matcha powder

In a stand mixer bowl, combine the sugar, eggs and lemon zest and whip until it is pale/light color, about 5-6 minutes

On full speed, slowly stream in the olive oil; be careful not to pour in too fast, it could split the batter or result in a cake that doesn’t rise

On medium speed, add in the lemon juice, balsamic and vanilla extract and mix to combine

Add in dry ingredient mixture slowly while on medium/slow speed

Before pouring the batter into your cake pan, coat the pan in a thin layer of olive oil and then add in about ¼ cup of sugar. Swirl the sugar around the pan till the sides and the bottom of the cake pan are coated in sugar. This will help to caramelize the outside of the cake as well as keep it from sticking to the cake pan

Bake at 350℉ for 20-25 minutes or until a toothpick/cake tester comes out clean when inserted into the middle. Let cool in the pan for 5-10 minutes and then flip onto a wire rack and let it sit there for 10-20 minutes or until the cake has begun to release from the pan.

Carefully remove the cake from the cake pan and position it upright and let cool fully on a sheet tray or other clean surface

Once cooled for about an hour or so, pour the icing on top, spread out over the top and sides if you desire and let it set. It is best to do this step with the cake on a wire rack over a sheet pan so excess icing drips down off the cake. Cut into the cake and enjoy with your favorite ice cream.

For glaze:

Add cream, water and vanilla extract to a stand mixer bowl

Whip together with the whisk attachment until combined and then slowly add in the powdered sugar on medium speed